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Salads, Soups, Dressings & Sauces
Cherry Soup
Raphael Lehman
2
4
1
1
2
1
2
1
cups Water
cups Tart Cherries
/2 tsp. Salt
/4 cup cold Water
Tbsp. Flour
/3 cup Sugar
beaten EggYokes
/2 cup Sour Cream
Combine 2 cups of water, cherries and salt. Heat to boiling and
simmer covered for 10 minute. Stir flour and water together to
make a thickening; add to soup and cook 2 to 3 minutes more.
Stir a little hot soup into egg yoke and blend into simmering soup
(do not boil). Stir some hot soup into sour cream and mix well.
Add mixture back to soup. Serve hot, or chill soup and serve
cold.
Beet Soup (Barszcz)
Dora Jurek
2
2
4
1
2
4
lbs. Spareribs
quarts water
large Beets or one quart
large Onion
Tbsp. Salt
Tbsp. Flour
Dash of Pepper
1
1
1
/4 cup Vinegar
/2 cup Sugar
/2 pint Sweet Cream or Milk
Cook all ingredients except milk and flour until meat is tender. If
canned beets are used, add them only when meat is almost
done. Combine flour and milk in small container. Add slowly to
soup and continue to cook 3 minutes more. If fresh beets are
used, cook and peel skins. Beets may be shredded or cubed.
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