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Tomato Soup & Sputchen Recipe

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This recipe for Tomato Soup & Sputchen is from Ruth Paull Lamb & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
SOUP
2 quarts tomatoes (preferably home canned)
2 tbsp. sugar (or to taste)
1 tsp. salt
dash of pepper

SPUTCHEN
2 c. flour
2 or 3 eggs
1 tsp. salt
1 c. milk
Directions:
Directions:
Mix flour, eggs & salt, adding milk until the mixture resembles a lumpy batter that is thin enough to drop off a spoon.

Mix tomatoes, sugar, salt & pepper and heat to boiling.

Add the sputchen mixture by dropping small amounts off the end of a tablespoon into the boiling soup. You can also tip the batter bowl over the soup and let it "drizzle" into the soup, breaking it up with the blade of a knife against the edge of the bowl.

Gently boil the sputchen until done, 5 - 8 minutes
Personal Notes:
Personal Notes:
How much sputchen you add to the soup is a matter of personal preference. If you have batter left over, boil it in plain salted water and use it like you would noodles - buttered with salt and pepper. These dishes reheat well.

 

 

 

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