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Bubbe's Fruit Soup

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Fruits Jewish Soups/stews

Ingredients:

  • 2 lb Peaches; peeled; pitted
  • 2 lb Plums; cut
  • 1 lb Pears; peeled; pitted or
  • 16 oz Sour cherries; pitted; canned
  • 1 lb Apricots
  • 1 c Sugar; Water to cover
  • 1 tb Arrowroot OR Flour
  • 1 c Water; cold
  • Sour cream; for garnish

Directions:

1. Place all the fruit and sugar in 6-quart pot and cover with water. Cook until fruit is tender, 1/2-3/4 hour.
 
2. 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 NOTE: This is may read 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. I had forgotten about it until I had my memory jogged on one of the cruises Dad and I took.
 
SOURCE: A Jewish Mother's Cookbook; Author, Elaine Radis; published on disk by ONE COMMAND SOFTWARE, 1995. Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on May 26, 1998