FaWoHc/m/(yah-blawn-shnay) Apple Soup is a traditional Russian soup. It is delicious served ice cold with finely diced apple and Croutons fried in bacon fat.
6 large cooking apples, peeled, cored and sliced
12 fl. oz. water
1-inch strip pared lemon rind
2 tablespoons sugar
4 tablespoons blackcurrant jelly
26 fl. oz. (1 bottle) red wine
4 oz. fresh brown breadcrumbs juice of 1 lemon 2 teaspoon ground cinnamon
Put the apples in a large saucepan and add the water, lemon rind and sugar. Place the pan over moderate heat and bring the liquid to the boil. Reduce the heat to low and simmer for 6 to 8 minutes or until the apples are tender. Remove and discard the lemon rind. Add the blackcurrant jelly, wine, breadcrumbs and lemon juice. Increase the heat to high and bring the mixture to the boil, stirring constantly. Add the cinnamon and remove the pan from the heat.
Pour the ingredients into a large fine strainer held over a large mixing bowl.
Using the back of a wooden spoon, rub the ingredients through the strainer until only a dry pulp is left. Discard the contents of the strainer. Set the puree aside to cool.
Place the bowl in the refrigerator and chill the soup overnight. Remove the bowl from the refrigerator and pour the soup into a soup tureen. Serve im-mediately.