ReceptnaptárApple soup
Cold or lukewarm fruit soup is one of the specialities of Hungarian cooking, and it never fails to surprise foreign guests. This apple soup, thickened with sour cream and flour, is gently sweet and sour, and it is served as a starter in place of a savoury soup. It is best made with autumn apples, and a little cinnamon or lemon zest makes it even more fragrant.
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Ingredients
Method
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- Bring the water to the boil in a pan, with a small piece of bacon or bacon rind if you like, to give the soup a deeper flavour (optional).
- Add the thinly sliced apples and cook over medium heat for 8-10 minutes until almost soft but not falling apart.
- Meanwhile, mix the sour cream with the flour in a small bowl until smooth.
- Slowly pour this thickener into the bubbling soup, stirring, so it doesn't go lumpy.
- Salt lightly, sweeten with sugar to taste, then boil for another 2-3 minutes until thickened.
- Take off the heat at once so the apples don't overcook.
- Serve lukewarm or cold as a starter.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Choose tart, firm apples such as Jonathan or Idared, because sweet varieties make a bland soup and soft ones fall apart.
- Thin the sour cream and flour mixture with a ladleful of hot soup before pouring it into the pot, so that the sour cream cannot split.
- For a meat-free version, leave out the bacon and add a piece of cinnamon stick, 2-3 cloves and a strip of lemon zest to the water.
Frequently asked questions
Is it better cold or warm?
It is delicious both ways, but chilled in the fridge, in summer, it is at its most refreshing. It thickens slightly as it cools, so loosen it with a little water if needed.
How much sugar should I add?
It depends on the acidity of the apples, so start with a little and taste. The soup should be gently sweet and sour, not as sweet as a compote.
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