Cooking & Baking

The plum soup doesn't have much of a recipe. I take what plums I have - 4 or 5 medium-sized ones, the juicier the better, and roughly cut them in pieces, put them in a pot (stones and skins included) with a stick of cinnamon and enough water to cover, then let simmer for about half an hour. Depending on how the plums taste, I may add some sugar or lemon juice. Then when it's cooled, I fish out the plum pits and cinnamon and run the rest through a food mill to get a puree. I mix this with milk or half-and-half and serve cold as an appetizer or dessert.

This is one of a series of cold fruit soups from Eastern Europe.