Apple soup (hungarian)
Time
Preparation time: 20 min.
Cooking or baking time: 20 min.
Total preparation time: 40 min.
Hungarian apple soup
Ingredients for 2-3 persons
- about 1 tbsp neutral tasting oil or margarine
- 2 sour apples
- 1 onion
- 1 clove of garlic
- 1 red bell pepper (preferably Hungarian pointed pepper)
- 1/2 field cucumber (alternatively cucumber)
- 1 tbsp potato starch flour (or two slices of white bread, picked or crumbed)
- 1/2 cup of natural yoghurt
- 1 bouillon cube (preferably organic vegetable stock) or 2-3 teaspoons of soup powder
- about 1 tablespoon paprika powder sweet
- 1 shot of vinegar
- 1-2 tablespoons of chopped chives, fresh or frozen
preparation
- Clean vegetables (including onions and garlic) and apples / wash / peel and dice roughly. (In the cucumber you may need to take out the cores.)
- Sprinkle all in oil or margarine (not too hot, rather average temperature), paprika powder, stir briefly, then pour water. (Caution: If paprika burns, it will be bitter! In case of doubt, it is better to turn the heat all the way down and in any case already have the water ready.)
- Boil up, bouillon cubes and wait a bit until it dissolves (with powder drops the waiting and stirring), then with small heat about 15-20 minutes with lid stew. At the end, stir in the potato starch flour or crumbled bread, add a dash of vinegar and, if necessary, a little salt.
- When everything is nice and soft: remove the pot from the stove, add the yoghurt and chives, stir well and let it steep for at least 5 minutes (better longer). Possibly. keep warm, but never boil again, otherwise the yogurt will flocculate.
(The original recipe is sour cream, but with yogurt it also tastes delicious and has fewer calories.)
This is a traditional recipe that I found in a 70s cookbook and adapted a bit. Of course it was not "original", but it does not matter. It might sound strange, but it tastes really delicious.
