Hungarian Fruit Soup
A yummy fruit soup for Tu Bishvat.
By Leah Koenig
Slightly adapted from Matthew Goodman's Jewish Food: The World at Table
Put fruit, water, and salt in a soup pot and bring to boil. Add lemon juice, zest, cinnamon stick, vanilla, and 1/4 cup sugar. Lower heat and simmer for 15 minutes, stirring occasionally. Remove cinnamon stick.
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