Apple soup

by | Nov 7, 2014 | Soups

The recipe of this apple soup has come down to us from my maternal great-grandmother. The apple is in pleasant harmony with the carrot and parsley root. It’s very important to choose a tart apple variety otherwise the soup will lose its character.

It’s an easy-to-make soup, there is only one thing you have to pay attention to, namely carrot and parsley must be cooked first until soft, and after that apple can be added to the soup. If you fail to do so, the apple’s acidity prevents the vegetables from getting cooked.

Apple soup
Apple soup – photo: zserbo.com
To read the recipe, become a member or log in.
Log in Join Now
apple carrot parsley roux tart

You may also like...

0 Comments

Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

How to make túró at home

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

Pin It on Pinterest