Georgia's grandmother, a fabulous Old World cook, gave her this unusual recipe, available neither in cans nor restaurants. Its characteristic German sweet-and-sour bite and aroma fulfills the prime purpose of a good soup: salivation to goad taste buds and the entire digestive process for the meal to follow.
Presoak a clay pot, top and bottom, in water for 15 minutes.
Place all the ingredients for the soup in the presoaked pot, then cover the pot and place it in a cold oven.
Set the oven temperature at 480 degrees.
Cook for 75 minutes.
While the soup is cooking prepare the dumplings: Combine the crumpled coHee cake, flour, and sugar, and mix well. Add the butter and egg and mix to make a soft dumplingstyle dough. If not soft enough, add a little milk.
At the end of the cooking time, remove the soup from oven and drop the dumplings into the soup by the spoonful. (Make about 8 dumplings and you may have some left over.) Cover the pot and return it to the oven for an additional 20 minutes of cooking.
© 1974 All rights reserved. Published by Echo Point.