23
Nov
2012
صورة Jayne Cohen

Lithuanian Plum Soup

photo taken by farmanac, on June 23, 2012, CC licensing

Adapted from Yiddish Cuisine:

A Gourmet's Approach to Jewish Cooking by Robert Sternberg

Yield: 6 to 8 servings

Although Sternberg removes the pits before cooking, I find this wonderful soup has more flavor depth when I leave the pits in, trapping them in the sieve along with the skins after the soup has cooled.

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