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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cherry Soup Recipe

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This recipe for Cherry Soup is from Ema's Jewish Transylvanian Kitchen, 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:  
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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