Ingredients

• 1 kg (2.2 lb) sour cherries, pitted
• 300 ml (1 generous cup) sour cream
• water
• 2 slices of lemon with rind on
• 3 tbsp. sugar
• 1 pinch of cinnamon
• 1-2 whole cloves
• 1 teaspoon of plain flour or corn starch for thickening the soup

Preparation

1. Cover the pitted cherries with just enough water to cover.
2. Add the sugar, 2 lemon slices, cinnamon, cloves, and a pinch of salt.
3. Bring to a slow boil, which will take about 25-30 minutes. Reduce the heat to medium-low, and simmer until the fruit is soft, about 6-7 minutes.
4. In a small bowl, whisk together the sour cream and flour or corn starch with 1/4 c. of the hot cherry liquid from the pot. Add another 1/4 c. of cherry liquid and whisk to combine. Then slowly add this back into the soup, whisking to avoid lumps.
5. Bring back to a boil, while stirring, then simmer for thirty seconds to make sure the thickener works.
6. Set aside to cool. Discard the lemon slices. Refrigerate until well chilled.

combined from a few online sources