Update date: 10 October 2013

Garus/dried fruit soup


For every 2 liters of water add:

  • 50 g dried pears
  • 5 g prunes
  • 5 g dried apples
  • sour cream
  • flour
  • sugar
  • pasta (shell-shaped or egg drop dumplings)
  • 0,5 kg fresh appless



Cook all the dried fruit together in the water, and add the fresh appless to stew at the end. Beat in a cream and flour mixture, add sugar to taste. Serve with shell-shaped or egg drop dumplings.

This meal was prepared by the "Karlinianki" Country Homemakers’ Association from Zawiercie during the 3rd "Silesian Tastes Festival 2007" in Cieszyn.