Drain the cherries over a bowl and reserve the juice. Set the cherries aside.
Stir together the flour, salt and egg in a small bowl until the mixture becomes a smooth paste. Stir in the sour cream until combined, and then whisk the mixture into the cherry juice until all the lumps are gone.
Pour mixture into a medium saucepan. Bring to a boil over medium-high heat and cook, stirring occasionally, until mixture thickens, about 8 minutes.
Remove the mixture from heat and stir in the cherries. Let the soup cool completely and then refrigerate until chilled, about 1 hour. Serve cold.
Bende pitted sour cherries can be found at Hungarian groceries or online.
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