Fruit Soup

INGREDIENTS

INSTRUCTIONS

Nancy Chirich
This soup is clearly in the tradition of Russian and Polish fruit soups,
flavored with dried fruit and thickened with starch. Both Jews and Gentiles
in Eastern Europe eat similar soups.
Simmer the raisins, prunes, and cinnamon in 3 c. of water until the fruit
becomes plump and tender. Separately, mix the tapioca, the remaining 3 c.
of water, the sugar, and the salt and let the mixture stand 5 minutes;
bring the mixture to a boil over medium heat, and let it simmer until it
becomes transparent. This is best done in a double boiler, or in a pan with
low heat and frequent stirring. Add the raisins and prunes with their
stewing juice. Lastly, after removing the mixture from the stove, add the
lemon juice. Serve warm or cold.
Posted to recipelu-digest by LSHW <[email protected]> on Feb 09, 1998

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