- about 1 kg of apples,
- 5-6 glasses of water,
- 5 tablespoons of sugar,
- 2 teaspoons vanilla sugar or vanilla cane,
- 1 teaspoon of cinnamon,
- 1/3 glass of cream,
- lemon peel, cinnamon.
Cut the apples into quarters, remove the seed nests, then cut the quarters into smaller pieces. Put in a pot, pour water to cover the fruit, cook for about 7 - 10 minutes until the fruit softens and begins to disintegrate. Cool, press with a wooden stick through a colander (to keep pieces of apples), apple peels should remain on the colander.
Season with cinnamon, vanilla sugar and sugar. The soup prepared in this way can be poured into jars and stored in the fridge for 2 - 3 days.
Before serving, mix soup with sour cream and heat on low heat, do not boil.