Saftsuppe
- 2 quarts water
- 1 3/4 cups cherry juice
- 1 1/2 ounces sago flour
- Sugar
- Almonds, blanched
- 4/5 cup preserved cherries
Mix the cherry juice, water, sago and sugar together in an enamelware kettle. Heat on the stove until it boils. Cut the blanched almonds lengthwise into fine strips and add to the soup together with the preserved cherries.
Submitted by Oct 16, 2009
15 min
30 min
45 min