Cold apple cider soup

Ingredients for 4 servings:

• 2 ½ liters of apple cider or cloudy apple juice
• 2 pts. pudding powder, vanilla
• n. B. sugar
• 3 egg whites

Instructions

Working time approx. 15 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 15 minutes

ideal for hot days

Heat the apple juice in a saucepan (you can also use 2 liters of juice and the rest of the water). Meanwhile, mix the pudding mix with sugar (depending on how sweet the juice is) and a little apple juice or water. When the juice boils, stir in the pudding mix and bring to a boil briefly. Let it cool and refrigerate overnight. Before serving, beat the egg whites until stiff and add them to the soup in the form of “icebergs.” You can also add them directly to the hot soup, but don’t stir them! Super delicious for hot days. It’s a hit with kids too, and it’s so easy. My grandma always made it. I recently made 6 liters of soup for 10 people, and there was almost nothing left over.