All Easy Recipes. Cook all that you can cook. Cherry Soup With Egg Drops
 
What You Need:            (To Serve: 6 - 8)
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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
  • ¼ 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.


     
     
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