German Prune Soup with Dumplings

Name: German Prune Soup with Dumplings
Yield: Serves 2 as a Main Course, 4 as a Soup Course
Cuisine: Germany
Ingredients: 1½ quarts water; ½ teaspoon salt; ½ cup granulated sugar; ½ cup cider vinegar; 1 tablespoon softened butter; 1 egg, beaten slightly; Milk; ¼ cup all-purpose flour; 2 tablespoons granulated sugar; ½ dry coffee cake or about 3 dry cinnamon rolls; 1 dozen dried prunes; 4 slices thick-cut bacon, chopped; 1 small onion, chopped fine

Preparation info

Serves
2
as a Main Course

Difficulty
Easy

Appears in

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

About

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.

Ingredients

Soup

1 dozen dried prunes
4 slices thick-cut bacon, chopped
1 small onion</

Europe
Germany
Main course
Soup

Method

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.