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.