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Ingredients

• 2 (24-oz.) jars of pitted sour cherries (preferably morellos), with their juice (Alternatively, you may use 1 3/4 lbs. fresh bing cherries, stemmed and pitted, or 1 1/2 lbs. frozen bing cherries with 2 3/4 cups sour or regular cherry juice.)
• ¹⁄₂ tsp. kosher salt
• 1 stick cinnamon
• 1 slice (1/2″-thick) lemon
• 1 (8-oz.) container sour cream

Instructions

1. Add cherries, with their juice, to a 4-quart saucepan. Add salt, cinnamon stick, and lemon. Bring to a boil, reduce heat to medium-low, and simmer until cherries are soft, about 5 minutes.
2. In a small bowl, whisk together sour cream and ¹⁄₄ cup of hot cherry liquid from pan. Remove pan from heat; stir in sour cream mixture. Chill the soup.