International Recipes
Cherry Soup with Egg Drops
Ingredients
Soup
- 1 quart stemmed and pitted cherries (canned or fresh)
- 1 tablespoon lemon juice
- 2 tablespoons granulated sugar (more with sour cherries)
- 1 quart cold water
- Pinch of salt
Egg Drops (Minute Dumplings)
- 1 egg
- 1/4 cup cold water
- 3 tablespoons flour
- Pinch of salt
- Pinch of nutmeg
Instructions
- If soup is to be served hot, prepare the egg drops first. Beat egg well.
- Stir in water then add flour, salt and nutmeg and beat vigorously with a fork or spoon
until smooth.
- Bring the combined soup ingredients to a boil and drop the egg mixture
from the tip of a teaspoon into the rapidly boiling soup. Cook for 5 minutes, and
the dumplings will rise to the top when done.
- If soup is to be served iced, do not cook it with the egg drops. After bringing
soup to a boil and cooking for 5 minutes, let it cool.
- Chill it in the refrigerator in a glass jar for at least 2 hours before serving.
- Just before serving, cook the
egg drops in slightly salted water, using the same procedure as above.
- Drain them well before adding to the soup.
- A spoonful of sour cream may be added to each serving, stirred in or
floated on top.