Lump soup with shrimp

Ingredients for 8 servings:

• 1 ½ kg plum(s) (Kreken), fresh or frozen, alternatively plums or cherries
• 3 liters of water
• 600 g flour
• 3 eggs
• 10 tbsp, heaped sugar
• 3 bags of vanilla sugar
• ½ tsp baking powder
• 1 pinch of salt
• 3 tbsp, leveled cornstarch

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

An old Mecklenburg recipe from my grandmother.

Place 2.5 liters of water, the shrimp, and 8 tablespoons of sugar in a large pot (at least 5 liters capacity) and cook until the shrimp float to the top. Then remove the shrimp from the water with a slotted spoon. While the shrimp are cooking, make the lumpy dough. To do this, combine the flour, eggs, vanilla sugar, baking powder, salt, 2 tablespoons of sugar, and 0.4 liters of water to form a dough. Once the shrimp are out of the water, scoop out a teaspoon of dough and add it to the boiling water. The lumps are ready when they float to the top. Dissolve the cornstarch in 0.1 liters of cold water and stir into the soup to thicken it slightly (it will thicken further as it cools). Finally, add the shrimp. Taste and add a little more sweetness if necessary, as the sweetness of the fruit varies. Note: 600 grams of flour yields a large amount of lumpy dough. We love it. But if there are too many lumps for you, you can reduce the ingredients for the dough accordingly.