Cranberry soup

200 g Cranberry

2 glass sugar

4 Art. l. sour cream

2 Art. l. potato starch

1 g cinnamon

1 l water

Rinse cranberries and squeeze the juice from it, remove it in the refrigerator. Pressed berries fill with water, bring to a boil, cook for 3-4 minutes.

Strain the broth is ready, add the cinnamon and sugar, bring to a boil. Starch is diluted with cold boiled water, add to the soup, bring it to a boil, then remove from heat and add cranberry juice.

Before serving, fill each serving of soup with sour cream.