1/2 lb. prunes
1 c. dried apricots
1/3 c. white raisins
1/2 c. dark raisins
1/8 c. dried currants

Rinse fruit with lukewarm tap water; drain. Add fruit to 5 1/2 cups water, a tiny sprinkle of salt, a stick or 2 of cinnamon bark (depending on size) and simmer until fruit is almost soft. Add 1 cup sugar (or to taste, we like it sweet) and continue to simmer. Add 2 slightly heaping tablespoons of tapioca (I place this in a bowl and add lukewarm tap water and stir and then add some of the liquid from the soup, continuing to stir, to make it liquid and THEN add to soup - this prevents lumping of tapioca.)

Simmer gently until tapioca is almost clear. I have found that a couple of drops of almond flavoring adds a delightful lift to the soup and brings out the flavors of the fruit. You may want to add thin lemon slices to soup when completed, instead of using the cinnamon bark. There are many ways to vary and enhance this soup.

I often substitute fruit juice, such as apple, peach, pear or whatever you have, for part of the water. Or, it is an excellent way to thin the soup should you prefer it less concentrated. Sometimes I add a few pineapple chunks for variety (after the soup is finished) or, a few drops of one of the Kitchen Klatter fruit flavorings. As far as I am concerned there is no ONE way to make Sodsuppe. This is approximate measurements I worked out.