"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Cherry Soup Recipe

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This recipe for Cherry Soup, by , is from Ema's Jewish Transylvanian Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carmela Abraham
Added: Wednesday, July 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 glass cans of sour cherry compote from Hungary or Poland
2 cups water
Lemon juice from 1-2 lemons
2 fresh egg yolks
Sugar

Directions:
Directions:
Bring to boil the content of the cans with 2 cups of water. In a separate bowl mix the two yolks until homogeneous. With continous mixing add slowly the soup with a ladle onto the yolks. Let cool overnight. In case of emergency, if you cannot wait, a few ice cubes can be added. Add lemon juice until sour enough. You can add sugar if needed. I never do. Safta always does.
WARNING FOR EXPECTING MOTHERS: uncooked eggs may contain salmonella. Since we only add very hot soup on the yolk it may not kill them. To be safer, I would mix the yolk with one cup of the hot soup and boil it for 5 min before adding to the rest of the soup.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
A favorite of our family.

 

 

 

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