Recipes > Soup > Cherry Soup

Cherry Soup


  • 2 tablespoons of sago
  • 1 cup of boiling water
  • 1 quart of large red or black cherries
  • 1 cup of claret
  • 1 tablespoon of broken cinnamon
  • 1/4 cup of sugar
  • 1/2 lemon sliced fine
  • yolks of 2 eggs


This soup is a summer soup and is to be eaten cold. Cook sago in boiling water until tender, add more as water boils down. Put cherries, claret, cinnamon, sugar, and lemon up to boil and let boil fifteen minutes; add the cooked sago, let boil up and pour very gradually over the well-beaten yolks. Serve cold.

Raspberry, strawberry, currant, gooseberry, apple, plum or rhubarb soups are prepared the same way, each cooked until tender and sweetened to taste. The juice of lemon may be used instead of the wine.


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The International Jewish Cook Book (1919).

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