Cherry Lump
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 4 hrs 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 rolls, stale
- 0.5 liter ½ milk
- 2 glasses sour cherries
- 1 liter juice (sour cherry)
- 1 vanilla pod (s)
- sugar
- 0.5 ½ pack custard powder, vanilla
- 2 egg (s)
- flour
Print Recipe
Pin Recipe Instructions
- Soak the rolls in milk. When they are soft, squeeze them out, then add the eggs and enough flour until the mixture is a dough.
- Heat the cherries and cherry juice in a saucepan with the sugar and vanilla pod. Remove part of the cherry juice beforehand and stir the vanilla pudding into it. When the cherries are hot, stir in the custard. Let everything boil once. Then add the batter to the soup with two small spoons. When the dumplings are up, they`re done.
- The soup should be enjoyed in the refrigerator to cool and ice cold. Unfortunately, the dumplings don`t make it for me that long.
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