Meggyleves

Bring water to a boil in a large pot over high heat.

Whisk flour and sour cream together in a bowl until smooth and lump-free, ensuring a uniform paste.

Slowly pour the sour cream mixture into the boiling water while whisking continuously to prevent lumps from forming.

Add the pitted sour cherries to the pot and stir well to distribute them evenly throughout the liquid.

Stir in the granulated sugar and salt, adjusting the sweetness and seasoning to taste.

Reduce heat to medium and simmer the soup gently for 15-20 minutes, stirring occasionally, until the flavors meld and the soup thickens slightly.

Taste and adjust seasoning as needed with additional salt or sugar for balance between tartness and sweetness.

Ladle the hot soup into serving bowls and serve immediately as a main course or dessert soup.