Apple Soup

Use crisp, sweet, juicy and tart apples for making this delicious apple soup. Some examples of the best kinds of apples you can use to make this classic Russian recipe are Braeburn, Cortland, Jonagold, Jonathan, McIntosh, Newton Pippin, Winesap, and Golden Delicious. You can stick with just one type of apple or a combination of two or three for wider range of nuanced apple flavors.

In Russia as well as in Ukraine, the Causcus, and throughout the greater Baltic region, cold fruit soups are very popular and are served as refreshing appetizers before the main meal. It sometimes makes a great alternative to salads. Apple soup is often served cold in Russia topped with sour cream. In this recipe, apple soup is served warm but it can also be chilled for at least five hours and served cold. In some places such as Estonia, apple soup is served as a dessert.

You can use a hand blender to puree the apples and achieve a smooth and thick consistency. You can also pass it through a sieve as the instructions suggest but will take more work to do. Serve this beautiful and fragrant soup with some crackers or toasted bread. Sweet, tangy and invigorating, it’s an extraordinary summer dish that your entire family will love.

Known as yoblonchni in Russian, this recipe requires only simple ingredients and is a healthy vegetarian recipe using only a small amount of sugar. You can also omit the sugar if you use sweet fresh apples. If you want an even lower calorie version, you can replace the sour cream with low-fat yogurt. Spice it up with some cinnamon or chili powder for an extra kick. Served cold, this fruit soup also makes a light and unusual, and thoroughly vitalizing breakfast.