1919 - The International Jewish Cookbook

Sour Soup

DDV CULINARY

Take one pound of soup meat and two soup bones, put on to boil in boiling water.
Cut two leeks in slices like noodles,
some cooked tomatoes which have been cooled and strained,
some cauliflower,
two tablespoons of sugar,
a pinch sour salt,
pepper and salt
and let cook steadily.
When the soup is done thicken it with two egg yolks that have
been beaten up with a little salt and some cold water.
Do not cook after adding yolks of eggs.