Hungarian Chilled Cherry Soup (Meggyleves)

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

Directions at saveur.com

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