Apple soup with rosehip broth
4 servings
30 minutes
Apple soup made from rosehip broth is a refined dish of Russian cuisine that combines the freshness of fruits with the tartness of forest berries. Historically, this soup was prepared in aristocratic homes as a dessert or refreshing summer lunch. The delicate aroma of apples, the warming spice of cinnamon, and the slight acidity of rosehip create a rich flavor palette. Served chilled, it is accompanied by crispy cubes of toasted white bread that add textural contrast. This soup is not only exquisite in taste but also healthy — rosehip is rich in vitamin C, while apples provide lightness and a refreshing effect. It is ideal as a light treat on a hot day or as an unusual alternative to traditional fruit desserts.
1
Pour boiling water over the rose hips, cover with a lid, and boil for 5 minutes, then steep for 3-5 hours, strain, add sugar and cinnamon, bring to a boil, add finely chopped or grated apples, and cool.
- Dried rosehips: 20 g
- Water: 500 ml
- Sugar: 25 g
- Cinnamon: 0 g
- Apple: 150 g
2
Cut the bread into small cubes, toast in the oven, and serve with soup.
- White bread: 50 g
