It is best to use an egg yolk instead of a whole egg.
1.
Mix the canned cherry with water and add the sugar and the salt and bring it to the boil.
2.
Beat the egg yolk and add vanilla pudding and milk.
3.
When the soup is boiling add the vanilla mixture and let it boil on low heat for 2-3 minutes. It is better served cold or lukewarm.
Variations
In the summer we can use raw sour cherry. We remove the seeds and cook it in salty water. When done, add 100-150 g sugar.
Beat the egg yolk and mix it with vanilla pudding (20 g) or vanilla sugar and 0.15 l milk or cream.
When the soup boils pour the mix into it and let it boil for 2-3 minutes on low heat.
