Fresh apple or pear soup

1 serving


fruit soups are prepared from fresh, freshly frozen, dried and preserved fruits and berries. various cereals, pasta can be added to them. soups are dressed with sour cream and cream. (salt is not used). the table is served cold or hot after the second dish. To prepare such soups, fresh fruits and berries are sorted out, washed with cold water, placed in a saucepan, poured with boiling water and boiled under a lid for 10-15 minutes. Then the decoction is filtered through a sieve and boiled again. washed cereals are poured into the soup after straining and boiled over a low heat until tender (rice - 30 minutes, semolina - 15 minutes). Dried fruits are sorted out, poured with cold water for 3-5 minutes, then thoroughly washed in two to three waters. apples and pears are taken, cut into 2- 4 parts, poured with water and boiled at low boiling for 20 - 25 minutes. When served on the table, cream or sour cream can be put into the soup. soup is prepared from a mixture or one type of dried fruit. It is better to cook puree soup from berries. for this purpose fresh or ice-cream berries are sorted, washed, poured with hot water, ground and strained through a sieve. mezga is poured with water, boiled for 10-15 minutes and wiped again. sugar is put in the puree, a broth of mezga is added, water is boiled for 5-8 minutes, then potato starch diluted with cold water is added. the soup is brought to a boil and cooled.