Cold apple soup

1 serving


Peel 12 apples. Cut the third part of them into neat slices, pour into a flat saucepan, pour a glass of grape sour juice, put 1/2 of a pound of sugar (1 pound-433g), juice of one lemon, cook them for a while, but so that the pieces remain intact and put in a cold place. Cut the rest of the apples into slices, squeeze the juice of one lemon onto them, cook in two quarts of water (1 quart - a little more than a liter), then strain this decoction through a napkin and stir well with a pound of sugar, juice of one lemon. Meanwhile, go through 12 lots of cinnamon and 12 lots of raisins (1 lot - 1

2. 8 g), boil this time with cold water, roll it on a sieve, then put it in a soup cup along with previously cooked apple slices, pour cold soup and put on ice (in the refrigerator).