ReceptnaptárSoaked apples (mochenye yabloki)
Soaked apples are a traditional Russian winter treat once fermented in tubs or barrels. They taste sweet-sour and slightly fizzy. They are eaten with meat and as fruit.
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Method
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- Boil the water with the salt, honey and rye flour and cool it.
- Wash the apples and prick them if needed.
- Pack them into a clean jar or crock with the leaves and peppercorns.
- Pour over the cold salted honey brine to cover.
- Weight them down and keep at room temperature for 5-7 days, then in a cooler place for 1-2 weeks.
- The finished apples are sweet-sour; serve cold or with roast meat.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The brine must be cold before pouring it over the apples.
- Keep the apples under the liquid throughout.
- Firm, tart Antonovka-type apples are best.
Frequently asked questions
How long do they keep?
2-3 months in the brine in a cool place.
How are they served?
On their own or with roast pork or goose.
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More russian ideas
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- Sour cream cake (smetannik)
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- Prague cake (chocolate cream)
- Chocolate salami (shokoladnaya kolbaska)
- Zefir (Russian apple marshmallow)
- Apple pastila (Kolomna pastila)
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