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DIRECTIONS

Cover the tapioca with water and set aside to soak overnight. t.
Drain, then put it in a soup pot with the remaining ingredients except the sour cream. Bring to a boil. Lower the heat and cook slowly, partially covered, until the tapioca pearls are clear, about 2 hours. (Some people like to see a little eye in the center, which gives them their other name, tapioca fish eyes.) Gently give a stir every so often so that nothing sticks to the bottom. If the soup becomes too thick, add water or juice as needed.
Serve warm or chilled, for breakfast or dessert, plain or with a spoonful of sour cream or drained yogur