German Prune Soup with Dumplings

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Preparation info

  • Serves


    as a Main Course
    • Difficulty


Appears in

The Clay-Pot Cookbook

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.



  • 1 dozen dried prunes
  • 4 slices thick-cut bacon, chopped
  • 1 small onion, chopped fine
  • ½ cup granulated sugar
  • ½ cup cider vinegar
  • ½ teaspoon salt
  • quarts water


  • ½ dry coffee cake or about 3 dry cinnamon rolls
  • ¼ cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon softened butter
  • 1 egg, beaten slightly
  • Milk


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.

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