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  Added: Dec 07, 2010  •  Visited (34)  •  Print version Print this recipe (3)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Cherry Soup With Egg Drops
What You Need:
FOR THE SOUP
  • 1 quart stemmed and stoned cherries
  • 1 tablespoon lemon juice
  • 1 quart cold water
  • 2 tablespoons sugar (more with sour cherries)
  • A pinch of salt

    FOR THE EGG DROPS (SMALL DUMPLINGS)
  • 1 egg
  • cup cold water
  • 3 tablespoons flour
  • A pinch of salt
  • A pinch of nutmeg

  • How To Cook:
    1. Beat egg well, add water, flour, salt and flavoring and beat vigorously till smooth.

    2. Bring the soup to a rapid boil and drop the egg mixture from the tip of a teaspoon into it.

    3. Cook for 5 minutes; the dumplings rise to the top when done.

    4. To serve cold, cook the soup ingredients for 5 minutes, let it: cool and transfer to the refrigerator for at least 2 hours.

    5. Just before serving, cook the egg drops in slightly salted fast boiling water.

    6. Drain well before adding to the soup.

    7. A spoonful of sour cream may be stirred into each plateful of soup.

    To Serve: 6 - 8
    This recipe is also available in:
    Cuisine ╗ Middle East ╗ Israel
    Dish ╗ Soup
    Main Ingredient ╗ Berries ╗ Cherry
    Main Ingredient ╗ Dairy ╗ Egg
    Main Ingredient ╗ Grains & Cereals ╗ Flour



     




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