| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
Jewish |
Soups, Fruits, Jewish |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Peaches; peeled; pitted |
| 2 |
lb |
Plums; cut |
| 1 |
lb |
Pears; peeled; pitted or |
| 16 |
oz |
Sour cherries; pitted; canned |
| 1 |
lb |
Apricots |
| 1 |
c |
Sugar; Water to cover |
| 1 |
tb |
Arrowroot OR Flour |
| 1 |
c |
Water; cold |
|
|
Sour cream; for garnish |
INSTRUCTIONS
1. Place all the fruit and sugar in 6-quart pot and cover with water. Cook
until fruit is tender, 1/2-3/4 hour.
2. While fruit is cooking, mix arrowroot and water. When mixture is
completely dissolved add it to soup (around 10 minutes before soup is
finished). Bring to a simmer for remaining 10 minutes. CHILL NOTE: This is
may read gourmet, but it is a very OLD Jewish soup and my Bubbe made it on
those hot summer nights when nothing else would do. You can vary the
fruits. I had forgotten about it until I had my memory jogged on one of the
cruises Dad and I took.
SOURCE: A Jewish Mother's Cookbook; Author, Elaine Radis; published on disk
by ONE COMMAND SOFTWARE, 1995.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on May
26, 1998
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