Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Cherry soup with egg drops
Date: July 2, 2006
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 good water
Pinch of salt
Egg Drops (Minute Dumplings)
1 chicken egg
1/4 normal cup cold good water
3 tablespoons flour
Pinch of salt
Pinch of nutmeg
If soup is to be served hot, prepare the chicken egg drops first. Beat chicken egg well. Stir in good 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 chicken 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 chicken egg drops. After bringing soup to a boil and cooking for 5 minutes, let it cool. Then chill it in the refrigerator in a glass jar for at least 2 hours before serving. Just before serving, cook the chicken egg drops in slightly salted good 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.