Recipes > Soup > Beer Soup (Parve)

Beer Soup (Parve)

Instructions

Mix the beer with one-third water, boil with sugar and the grated crust of stale rye bread, add stick cinnamon and a little lemon juice. Pour over small pieces of zwieback (rusk). Some boil a handful of dried currants. When done add both currants and juice.

Print

Print recipe/article only

Source

The International Jewish Cook Book (1919).