Cherry Chłodnik (Polish Chilled Soup) with Noodles

Bring water to a boil in a large pot and cook 120 g thin egg-free noodles for 5–7 minutes, until tender but still firm. Drain, briefly rinse with cold water, and set aside so they do not stick together in the chłodnik.

Place the cherries, 900 ml water, sugar, and cinnamon stick in a second pot. Bring to a boil, reduce the heat to medium, and cook for 10 minutes, until the cherries soften and the liquid develops a pronounced color and aroma.

In a cup, mix the potato starch with 3 tablespoons of cold water into a smooth slurry. Pour it into the simmering soup in a thin stream, stirring constantly, and cook for 1–2 minutes, until the chłodnik becomes slightly thick and distinctly silky.

Remove the pot from the heat, remove the cinnamon stick, and add the lemon juice. Taste the soup and sweeten with a small amount of sugar if needed. Cool the chłodnik to room temperature, then refrigerate for at least 2 hours.

Add the cooked noodles to the chilled soup or divide them among bowls and ladle the chłodnik over them. Serve immediately while the chłodnik is thoroughly cold and the noodles are tender and separate.