Pit the sour cherries, transfer them into a pot, mix with the sugar, add water, add the cloves, cinnamon and salt and start cooking over low heat. It should take about twenty minutes to soften.

Meanwhile, mix the flour with the cream and sour cream.

Add a tablespoon of the cooking juices, then drizzle the mixture into the soup and stir with a hand whisk for a few minutes, stirring constantly until thickened.

Wait until it has cooled to room temperature, and then transfer into the fridge to let the flavors really come together.

Remove the cinnamon sticks and cloves before serving.