Nancy Chirich

This soup is clearly in the tradition of Russian and Polish fruit soups, flavored with dried fruit and thickened with starch. Both Jews and Gentiles in Eastern Europe eat similar soups.

Simmer the raisins, prunes, and cinnamon in 3 c. Of water until the fruit becomes plump and tender. Separately, mix the tapioca, the remaining 3 c. Of water, the sugar, and the salt and let the mixture stand 5 minutes; bring the mixture to a boil over medium heat, and let it simmer until it becomes transparent. This is best done in a double boiler, or in a pan with low heat and frequent stirring. Add the raisins and prunes with their stewing juice. Lastly, after removing the mixture from the stove, add the lemon juice. Serve warm or cold.