Kirschensupp 
mit Grießklüten   

vun Clara Kramer-Freudenthal   
Brookmoond 1998  

Hüüt hebb ik mol warrer Kirschensupp kookt. Mien Süster-Söhn harr uns fleten Sünndag Kirschen ut Olland bröcht. Is een wunnerbore Frucht un so veelsietig. (Gans besünners good smeckt ok Kirschpannkoken.) 

Nu wünsch ik goden Appetit bi disse smackhaft' Sommerköss. 

Kirschensupp 

Todoten: 

• Dree Pund utsteente Suurkirschen. Köönt ober ok swatte Seutkirschen ween. 10-15 Kirschen mit Steen loten wegen dat Aroma. 
• Een Citroon de nich sprütt is, gans fien afschelln, un 
• 300 Gramm Zucker. (Zucker ümmer no Smack togeben. De een mag dat giern seut, de anner leber een beten suur. Suurkirschen bruukt mihr as seute Kirschen.) 
• Twee Eetlepel Kutüffelmehl to'n Ansemen.

All de Todoten -- vun de Citroon bloots de Schell -- mit twee Liter Woter to Füür bringen un suutje 25 Minuten koken loten. Dat Kutüffelmehl mit koold Woter anrühren un de Kirschensupp dormit ansemen. Dit is de eenfache Oort. Ik sülbst nehm ümmer noch op de ole Oort anderthalv Köppen Sogo to'n Ansemen. Köst mihr Tiet, denn Sogo mütt ümmerto rührt warrn, bet he kloor is. Kirschensupp smeckt heet un koold liek good. Dorto hüürt Grießklüten. Den Sapp vun de afschellte Citroon to de Supp geben wenn se vun't Füür is. 

Grießklüten 

Todoten: 

• 1/2 Liter Melk
• 50 Gramm Bodder
• 1/2 Pund Grieß
• veer Eier
• fief Eetlepel Zucker un
• een Pries Sult

Melk un Bodder to'n Koken bringen. Vun de Flamm nehmen. 1/2 Pund Grieß, Sult un Zucker ünnerrühren. Afkeuhlen loten, veer Eier togeben un to een glatten Klüten rühren. Een Putt mit Woter to'n Koken bringen un mit een Eetlepel Klüten afsteken un in dat kokenheet Woter leggen. De Klüten sünd goor wenn se boben swümmt.

Cherry Soup with 
Semolina Dumplings   

by Clara Kramer-Freudenthal   
June 1998  

Today I prepared some cherry soup again for a change. My ["sister son" =] nephew brought us some cherries from Olland last Sunday. It is a lovely fruit and so versatile! (Another thing that is particularly delicious is cherry pancake.) 

And now I hope you will enjoy this tasty summer treat! 

Cherry Soup 

Ingredients: 

• Three pounds [1.5 kilograms = 3.3 lb] sour cherries without stones. You may use black sweet cherries as well. Leave the stones in 10-15 cherries for the aroma. 
• One untreated, thinly peeled lemon, and 
• 300 grams [= 10.5 oz] sugar. (Always add sugar to taste. Some like it sweet, and others prefer it a bit tart. Sour cherries require more than sweet ones.)
• Two tablespoons potato flour for thickening

Heat all ingredients -- of the lemon only the rind --  in two liters [= 8.5 cups] of water, and let them boil gently for 25 minutes. Stir the potato flour with some cold water and thicken the cherry soup with it. This is the simple way. I myself still do it the old-fashioned way by using one and a half cups of tapioca for thickening purposes. This takes more time, because tapioca has to be stirred constantly until it turns clear. Cherry soup is equally delicious hot or cold. You ought to have semolina dumplings with it. Add the juice of the peeled lemon to the soup when it is off the heat. 

Semolina Dumplings 

Ingredients: 

• 1/2 liter [= 4+ cup] milk
• 50 grams [= 1.75 oz] butter
• 250 grams [= 8.8 oz] semolina
• 4 eggs
• 5 tablespoons sugar, and 
• a pinch of salt

Bring milk and butter to a boil. Take them off the heat. Stir in semolina, salt and sugar. Allow to cool, add four eggs, and stir to create a smooth mass. Bring a pot of water to a boil, then scoop (the mixture) with a tablespoon, and place into the hot water. The dumplings are cooked when they float on top.

Kirschensup  
mit Griis-kluyten   

fun Clara Kramer-Freudenthal  
Braakmaand 1998  

Huyt hev ik maal warrer kirschensup kaakd. Miin suester-seun har uns fleten Suendag kirschen uut Olland broecht. Is 'n wunnerbare frucht un soo feelsitig. (Ganss besuenners goud smekt ouk kirsch-pankouken.) 

Nuu wuensch ik gouden appetiit bii disse smakhaft sommerkoest. 

Kirschensup 

Toudaten: 

• Drei pund uut-steinde suurkirschen. Keunt aver ouk swatte soytkirschen ween. 10-15 [tain bet foeftain] kirschen mit stein laten wegen dat aroma. 
• Ein tsitroon, de nich spruett is, ganss fiin af-schellen, un 
• 300 [drei hunnerd] gram tsukker. (Tsukker uemmer naa smak tou-geven. De ein mag dat geirn soyt, de anner lever 'n beten suur. Suurkirschen bruukt meir as soyte kirschen.) 
• Twee eetlepel kuttueffelmeel tou d'n an-semen

Al de toudaten -- fun de tsitroon bloots de schel -- mit twei liter water tou fuyr bringen un suutje 25 [fiiv un twintig] minuten kaken laten. Dat kuttueffelmeel mit kold water an-royren un de kirschensup daarmit an-semen. Dit is de einfache aard. Ik suelvst neem uemmer noch op de olde aard anderthalv koeppen sago tou d'n an-semen. Koestt meir tiid, den sago muett uemmertou royrd warden bet hei klaar is. Kirschensup smekt heit un kold liik goud. Daartou hoyrt griis-kluyten. D'n sap fun de af-schelde tsitroon tou de sup geven wen sei fun't fuyr is. 

Griis-kluyten 

Toudaten: 

• 1/2 [ein halven] liter melk
• 50 [foevtig] gram bodder
• 1/2 [ein halv(et)] pund griis
• 4 [feir] aier
• 5 [fiiv] eetlepel tsukker un 
• 'n priis' sult

Melk un bodder tou d'n kaken bringen. Fun de flam nemen. 1/2 pund griis, sult un tsukker uenner-royren. Af-koylen laten, feir aier tou-geven un tou 'n glatten kluyten royren. 'n Put mit water tou d'n kaken bringen un mit 'n eetlepel kluyten af-steken un in dat kaken-heit water leggen. De kluyten suend gaar wen sei baven swuemt.

Cherry Soup with 
Semolina Dumplings   

by Clara Kramer-Freudenthal   
June 1998  

Today I prepared some cherry soup again for a change. My ["sister son" =] nephew brought us some cherries from Olland last Sunday. It is a lovely fruit and so versatile! (Another thing that is particularly delicious is cherry pancake.) 

And now I hope you will enjoy this tasty summer treat! 

Cherry Soup 

Ingredients: 

• Three pounds [1.5 kilograms = 3.3 lb] sour cherries without stones. You may use black sweet cherries as well. Leave the stones in 10-15 cherries for the aroma. 
• One untreated, thinly peeled lemon, and 
• 300 grams [= 10.5 oz] sugar. (Always add sugar to taste. Some like it sweet, and others prefer it a bit tart. Sour cherries require more than sweet ones.)
• Two tablespoons potato flour for thickening

Heat all ingredients -- of the lemon only the rind --  in two liters [= 8.5 cups] of water, and let them boil gently for 25 minutes. Stir the potato flour with some cold water and thicken the cherry soup with it. This is the simple way. I myself still do it the old-fashioned way by using one and a half cups of tapioca for thickening purposes. This takes more time, because tapioca has to be stirred constantly until it turns clear. Cherry soup is equally delicious hot or cold. You ought to have semolina dumplings with it. Add the juice of the peeled lemon to the soup when it is off the heat. 

Semolina Dumplings 

Ingredients: 

• 1/2 liter [= 4+ cup] milk
• 50 grams [= 1.75 oz] butter
• 250 grams [= 8.8 oz] semolina
• 4 eggs
• 5 tablespoons sugar, and 
• a pinch of salt

Bring milk and butter to a boil. Take them off the heat. Stir in semolina, salt and sugar. Allow to cool, add four eggs, and stir to create a smooth mass. Bring a pot of water to a boil, then scoop (the mixture) with a tablespoon, and place into the hot water. The dumplings are cooked when they float on top.

Kirschensupp 
mit Grießklüten   

vun Clara Kramer-Freudenthal   
Brookmoond 1998  

Hüüt hebb ik mol warrer Kirschensupp kookt. Mien Süster-Söhn harr uns fleten Sünndag Kirschen ut Olland bröcht. Is een wunnerbore Frucht un so veelsietig. (Gans besünners good smeckt ok Kirschpannkoken.) 

Nu wünsch ik goden Appetit bi disse smackhaft' Sommerköss. 

Kirschensupp 

Todoten: 

• Dree Pund utsteente Suurkirschen. Köönt ober ok swatte Seutkirschen ween. 10-15 Kirschen mit Steen loten wegen dat Aroma. 
• Een Citroon de nich sprütt is, gans fien afschelln, un 
• 300 Gramm Zucker. (Zucker ümmer no Smack togeben. De een mag dat giern seut, de anner leber een beten suur. Suurkirschen bruukt mihr as seute Kirschen.) 
• Twee Eetlepel Kutüffelmehl to'n Ansemen.

All de Todoten -- vun de Citroon bloots de Schell -- mit twee Liter Woter to Füür bringen un suutje 25 Minuten koken loten. Dat Kutüffelmehl mit koold Woter anrühren un de Kirschensupp dormit ansemen. Dit is de eenfache Oort. Ik sülbst nehm ümmer noch op de ole Oort anderthalv Köppen Sogo to'n Ansemen. Köst mihr Tiet, denn Sogo mütt ümmerto rührt warrn, bet he kloor is. Kirschensupp smeckt heet un koold liek good. Dorto hüürt Grießklüten. Den Sapp vun de afschellte Citroon to de Supp geben wenn se vun't Füür is. 

Grießklüten 

Todoten: 

• 1/2 Liter Melk
• 50 Gramm Bodder
• 1/2 Pund Grieß
• veer Eier
• fief Eetlepel Zucker un
• een Pries Sult

Melk un Bodder to'n Koken bringen. Vun de Flamm nehmen. 1/2 Pund Grieß, Sult un Zucker ünnerrühren. Afkeuhlen loten, veer Eier togeben un to een glatten Klüten rühren. Een Putt mit Woter to'n Koken bringen un mit een Eetlepel Klüten afsteken un in dat kokenheet Woter leggen. De Klüten sünd goor wenn se boben swümmt.

Cherry Soup with 
Semolina Dumplings   

by Clara Kramer-Freudenthal   
June 1998  

Today I prepared some cherry soup again for a change. My ["sister son" =] nephew brought us some cherries from Olland last Sunday. It is a lovely fruit and so versatile! (Another thing that is particularly delicious is cherry pancake.) 

And now I hope you will enjoy this tasty summer treat! 

Cherry Soup 

Ingredients: 

• Three pounds [1.5 kilograms = 3.3 lb] sour cherries without stones. You may use black sweet cherries as well. Leave the stones in 10-15 cherries for the aroma. 
• One untreated, thinly peeled lemon, and 
• 300 grams [= 10.5 oz] sugar. (Always add sugar to taste. Some like it sweet, and others prefer it a bit tart. Sour cherries require more than sweet ones.)
• Two tablespoons potato flour for thickening

Heat all ingredients -- of the lemon only the rind --  in two liters [= 8.5 cups] of water, and let them boil gently for 25 minutes. Stir the potato flour with some cold water and thicken the cherry soup with it. This is the simple way. I myself still do it the old-fashioned way by using one and a half cups of tapioca for thickening purposes. This takes more time, because tapioca has to be stirred constantly until it turns clear. Cherry soup is equally delicious hot or cold. You ought to have semolina dumplings with it. Add the juice of the peeled lemon to the soup when it is off the heat. 

Semolina Dumplings 

Ingredients: 

• 1/2 liter [= 4+ cup] milk
• 50 grams [= 1.75 oz] butter
• 250 grams [= 8.8 oz] semolina
• 4 eggs
• 5 tablespoons sugar, and 
• a pinch of salt

Bring milk and butter to a boil. Take them off the heat. Stir in semolina, salt and sugar. Allow to cool, add four eggs, and stir to create a smooth mass. Bring a pot of water to a boil, then scoop (the mixture) with a tablespoon, and place into the hot water. The dumplings are cooked when they float on top.

Kirschensup  
mit Griis-kluyten   

fun Clara Kramer-Freudenthal  
Braakmaand 1998  

Huyt hev ik maal warrer kirschensup kaakd. Miin suester-seun har uns fleten Suendag kirschen uut Olland broecht. Is 'n wunnerbare frucht un soo feelsitig. (Ganss besuenners goud smekt ouk kirsch-pankouken.) 

Nuu wuensch ik gouden appetiit bii disse smakhaft sommerkoest. 

Kirschensup 

Toudaten: 

• Drei pund uut-steinde suurkirschen. Keunt aver ouk swatte soytkirschen ween. 10-15 [tain bet foeftain] kirschen mit stein laten wegen dat aroma. 
• Ein tsitroon, de nich spruett is, ganss fiin af-schellen, un 
• 300 [drei hunnerd] gram tsukker. (Tsukker uemmer naa smak tou-geven. De ein mag dat geirn soyt, de anner lever 'n beten suur. Suurkirschen bruukt meir as soyte kirschen.) 
• Twee eetlepel kuttueffelmeel tou d'n an-semen

Al de toudaten -- fun de tsitroon bloots de schel -- mit twei liter water tou fuyr bringen un suutje 25 [fiiv un twintig] minuten kaken laten. Dat kuttueffelmeel mit kold water an-royren un de kirschensup daarmit an-semen. Dit is de einfache aard. Ik suelvst neem uemmer noch op de olde aard anderthalv koeppen sago tou d'n an-semen. Koestt meir tiid, den sago muett uemmertou royrd warden bet hei klaar is. Kirschensup smekt heit un kold liik goud. Daartou hoyrt griis-kluyten. D'n sap fun de af-schelde tsitroon tou de sup geven wen sei fun't fuyr is. 

Griis-kluyten 

Toudaten: 

• 1/2 [ein halven] liter melk
• 50 [foevtig] gram bodder
• 1/2 [ein halv(et)] pund griis
• 4 [feir] aier
• 5 [fiiv] eetlepel tsukker un 
• 'n priis' sult

Melk un bodder tou d'n kaken bringen. Fun de flam nemen. 1/2 pund griis, sult un tsukker uenner-royren. Af-koylen laten, feir aier tou-geven un tou 'n glatten kluyten royren. 'n Put mit water tou d'n kaken bringen un mit 'n eetlepel kluyten af-steken un in dat kaken-heit water leggen. De kluyten suend gaar wen sei baven swuemt.

Cherry Soup with 
Semolina Dumplings   

by Clara Kramer-Freudenthal   
June 1998  

Today I prepared some cherry soup again for a change. My ["sister son" =] nephew brought us some cherries from Olland last Sunday. It is a lovely fruit and so versatile! (Another thing that is particularly delicious is cherry pancake.) 

And now I hope you will enjoy this tasty summer treat! 

Cherry Soup 

Ingredients: 

• Three pounds [1.5 kilograms = 3.3 lb] sour cherries without stones. You may use black sweet cherries as well. Leave the stones in 10-15 cherries for the aroma. 
• One untreated, thinly peeled lemon, and 
• 300 grams [= 10.5 oz] sugar. (Always add sugar to taste. Some like it sweet, and others prefer it a bit tart. Sour cherries require more than sweet ones.)
• Two tablespoons potato flour for thickening

Heat all ingredients -- of the lemon only the rind --  in two liters [= 8.5 cups] of water, and let them boil gently for 25 minutes. Stir the potato flour with some cold water and thicken the cherry soup with it. This is the simple way. I myself still do it the old-fashioned way by using one and a half cups of tapioca for thickening purposes. This takes more time, because tapioca has to be stirred constantly until it turns clear. Cherry soup is equally delicious hot or cold. You ought to have semolina dumplings with it. Add the juice of the peeled lemon to the soup when it is off the heat. 

Semolina Dumplings 

Ingredients: 

• 1/2 liter [= 4+ cup] milk
• 50 grams [= 1.75 oz] butter
• 250 grams [= 8.8 oz] semolina
• 4 eggs
• 5 tablespoons sugar, and 
• a pinch of salt

Bring milk and butter to a boil. Take them off the heat. Stir in semolina, salt and sugar. Allow to cool, add four eggs, and stir to create a smooth mass. Bring a pot of water to a boil, then scoop (the mixture) with a tablespoon, and place into the hot water. The dumplings are cooked when they float on top.