In a large pot, combine water, sugar, salt, lemon peel, and cinnamon.

Bring the mixture to a boil and cook for 3-4 minutes.

Add the sour cherries to the pot.

Reduce heat and simmer for 4-5 minutes.

In a separate bowl, whisk together sour cream and flour until smooth.

Slowly drizzle a small amount of the hot cherry juice into the sour cream mixture, whisking constantly to temper it.

Pour the tempered sour cream mixture into the soup pot.

Bring the soup to a gentle boil, stirring constantly, until it thickens slightly.

Remove the soup from the heat and allow it to cool.

Chill the soup in the refrigerator for at least 30 minutes before serving.

Serve cold.