White Radish and Sour Plum Soup

Why people make this soup

Nourilo had recently made a jar of preserved sour plums (and a jar of sour-plum wine — wonderful for cooking seafood and shellfish, and the plums themselves are great for steaming ribs or stir-frying pork). One day he picked up a few small radishes and remembered this old folk remedy worth sharing. Radish and sour plum soup is traditionally taken when food sits heavily — a full, bloated belly, rib discomfort, heartburn, nausea or loss of appetite.

Method

1. Peel the radish and slice thinly.
2. Simmer with the sour plums in 1.2 L of water down to 600 ml. Take in 2 servings.

Nourilo’s Tips

Sour plums are sold at grocery stores and sauce shops, often in small packs of a few.