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.

Watch and learn apple soup video recipes