German Sour Cherry Soup

Ingredients
1 pound fresh or canned or jarred sour cherries
2 whole cloves
1 cinnamon stick
1 piece lemon zest (a 1 inch wide strip from around the middle)
1/8 teaspoon salt
2/3cup (or more) sugar
¼ cup quick cooking tapioca
3 to 4 tablespoons sour cream

Directions
Pit the cherries. Save 10 of the pits and tie them in cheesecloth.
In a non-reactive medium large saucepan, combine the pitted cherries, the parcel of pits, the cloves, cinnamon stick, lemon zest, and 4 cups water, Bring to a boil, partially cover, and boil until the cherries soften, about 8 minutes.
Meanwhile, in a bowl, combine the salt, sugar, and tapioca. Slowly add to the cooked cherries, stirring to combine. Bring the mixture back to a boil. Reduce the heat and simmer for about 8 minutes more. Add more water, if needed.
Set the mixture aside to cool. Remove the cloves, cinnamon stick, lemon zest, and cherry pits. Cover and chill thoroughly.
Serve chilled, with a dollop of sour cream on top and cinnamon toast on the side.