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Fruit Soup III, Bubbe's (D, TNT)
Source: "A Jewish Mother's Cookbook," by Elaine Radis
Serves: 8

2 pounds peaches, peeled, pitted
2 pounds plums, cut
1 pound pears, peeled, pitted OR
16 ounces sour cherries, pitted, can use canned
1 pound apricots
1 cup sugar
water to cover
1 tablespoon arrowroot or flour
1 cup water, cold
sour cream, for garnish

Place all the fruit and sugar in 6-quart pot and cover with water. Cook until fruit is tender, 1/2-3/4 hour.

While fruit is cooking, mix arrowroot and water. When mixture is completely dissolved add it to soup (around 10 minutes before soup is finished). Bring to a simmer for remaining 10 minutes. Chill.

Poster's Notes:
This is maybe not gourmet, but it is a very OLD Jewish soup and my Bubbe made it on those hot summer nights when nothing else would do. You can vary the fruits.

Posted by Elaine Radis

Nutritional Info Per Serving: N/A