Apple Soup Puree
6 servings
40 minutes
Apple puree soup is a delicate and aromatic dish of Russian cuisine that combines the sweetness of apples, the slight tartness of lemon zest, and the warm spice of cinnamon. The origins of this recipe trace back to traditional fruit soups served as refreshing summer dishes or warming winter treats. Antonovka apples give the soup a rich flavor and pleasant acidity, while white bread adds a tender texture. Serving it with rice makes the dish more nutritious, and sour cream adds creamy softness. This soup is perfect as a light dessert or unusual appetizer, especially in cooler weather when one craves comfort and warmth. Its softness and refined taste make it an enjoyable choice for those who appreciate a harmonious blend of fruits and spices.
1
Wash the apples, preferably Antonovka, cut into pieces, remove the seeds, place in a pot, add chopped white bread (without crusts); you can also add lemon zest or a few pieces of cinnamon. Then pour in 4 cups of hot water, cover with a lid, and cook until the apples are soft.
- Apple: 500 g
- White bread: 200 g
- Lemon zest: to taste
- Cinnamon: to taste
- Water: 4 glasss
2
Then remove the pot from the heat, take out the zest or cinnamon pieces, and strain the rest through a sieve. Place the resulting puree in the pot, add sugar, dilute with hot water to the desired soup-puree consistency, and bring to a boil.
- Sugar: 0.5 glass
3
When serving, put a tablespoon of separately boiled rice in each plate. Sour cream can be served with the soup.
- Rice: 2 tablespoons
