Cherry soup with dumplings

Ingredients for 4 servings:

• 2 jars of sour cherries
• 1 tbsp sugar
• 1 pack of vanilla sauce powder for cooking
• 250 g flour
• 3 eggs
• 1 tbsp sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 125 ml milk

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

a recipe from my dad – a super summer dish in Pomeranian style

Mix the vanilla sauce powder with some of the cherry juice. For the soup, bring the sour cherries and their juice to a boil with 1 tablespoon of sugar. Stir in the mixed vanilla sauce powder and simmer over low heat. In summer, you can also use fresh cherries from the garden; they are, of course, much better than cherries from a jar. For the dumplings, combine the flour, eggs, sugar, vanilla sugar, salt, and milk and knead with a whisk. Scoop out tablespoon-sized lumps of dough and add them to the boiling soup. After 10 minutes, the soup is ready. A little tip: I always make double the amount of batter because my family always eats from the pot beforehand, and otherwise there wouldn’t be much left over…