Bread soup with apples

3 servings

35 minutes

The recipe is taken from the book "Cuisines of the World. Jewish cuisine.

Energy value per serving

• Calories: 399.3
• Proteins: 9.2g
• Fats: 9.6g
• Carbohydrates: 72g

Ingredients

• Apple: 1 pc
• Water: 1 l
• Seedless raisins: 120 g
• Stale rye bread: 8 pc
• Sugar: 2 tbsp
• Egg yolk: 2 pc
• Sour cream: 0.5 glass

Cooking steps

1. Wash the apple, peel it, remove the core, and cut it into slices.

   Required ingredients:

   • Apple: 1 piece

2. Sort the raisins, rinse them, and let the water drain.

   Required ingredients:

   • Seedless raisins: 120 g

3. Pour cold water into the pot, add apples and slices of bread.

   Required ingredients:

   • Water: 1 l
   • Stale rye bread: 8 pieces

4. Cook until the apples are soft (about 12-15 minutes).

   Required ingredients:

   • Apple: 1 piece

5. Pass the prepared apples through a sieve along with the bread.

   Required ingredients:

   • Apple: 1 piece
   • Stale rye bread: 8 pieces

6. Strain the liquid from the pot and mix it with the pureed mass.

   Required ingredients:

   • Apple: 1 piece
   • Stale rye bread: 8 pieces

7. Return to the pot, dilute with boiled water to the desired consistency.

   Required ingredients:

   • Water: 1 l

8. Bring the soup to a boil (but do not boil), add sugar and raisins.

   Required ingredients:

   • Sugar: 2 tablespoons
   • Seedless raisins: 120 g

9. Slightly beat the yolks and gradually add them to the soup while stirring, then remove the pot from the heat.

   Required ingredients:

   • Egg yolk: 2 pieces

10. Serve the soup with sour cream.

    Required ingredients:

    • Sour cream: 0.5 glass