Ingredients

• 1 kg apples of the Renette, Papierowa, or Antonowa variety
• water
• 1 teaspoon cinnamon (or more to taste)
• 1 packet vanilla sugar
• sugar to taste
• about 100 ml sour cream 30% or 200 g sour cream 18%

Preparation

1. Chop the apples into quarters, remove the seeds, then chop the quarters into smaller pieces.
2. Place in a pot, cover with water to cover the fruit, cook for about 7 - 10 minutes until the fruits soften and start to fall apart.
3. Cool, then pass through a sieve with a wooden spoon (to keep the apple pieces), leaving just apple skins on the sieve.
4. Season with cinnamon, vanilla sugar, and sugar. The prepared soup can be poured into jars and kept in the refrigerator for 2 - 3 days.
5. Before serving, mix the soup with sour cream and warm over low heat, do not boil.