Recipe for cooking cherry soup with egg drops
Jewish and Eastern European Recipes :: Jewish and Eastern European Soups and Stews
Soup1 quart stemmed and pitted cherries (canned or fresh)
1 Tbsp. lemon juice
2 Tbsp. sugar (more with sour cherries)
1 quart cold water
Pin. of salt
Egg Drops (Minute Dumplings)
1 egg
1/4 c. cold water
3 Tbsp. flour
Pin. of salt
Pin. of nutmeg
If soup is to be served hot, prepare the egg drops first. Beat egg well. Stir in water then add flour, salt and nutmeg and beat vigorously with a fork or spoon until smooth. Bring the combined soup ingredients to a boil and drop the egg mixture from the tip of a tsp. into the rapidly boiling soup. Cook for 5 mins., and the dumplings will rise to the top when done.
If soup is to be served iced, do not cook it with the egg drops. After bringing soup to a boil and cooking for 5 mins., let it cool. Then chill it in the refrigerator in a glass jar for at least 2 hours before serving. Just before serving, cook the egg drops in slightly salted water, using the same procedure as above. Drain them well before adding to the soup. A spoonful of sour cream may be added to each serving, stirred in or floated on top.
