Recipe for cooking israeli fruit soup
Recipes from the Middle East and North Africa :: Middle Eastern Soups and Stews
2 oranges, peeled 2 stalks rhubarb, cut in pieces 4 slices fresh pineapple 1 c. strawberries 1 c. pitted cherries 6 c. water 1 c. brown sugar or honey 1/2 tsp. salt 1/2 tsp. cinnamon 2 Tbsp. lemon juice 1 c. sour cream Combine all the ingredients except the sour cream. Adjust to taste. Simmer, covered, about 20 mins., or until the fruit is tender. Puree or force through a sieve. Chill. Add sour cream before serving.
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