Most soup in the style of the Swabian grandmother

Ingredients for 12 servings:

• 750 ml apple must (fermented or: apple wine, apple wine, cider, French: Cidre brut, English: dry cider)
• 1,500 ml vegetable broth, chicken or beef broth
• 450 g potatoes (2-3 depending on size)
• 150 g onion(s), (1-2 – depending on size)
• 300 g carrot(s) (2-4 – depending on size)
• 100 g leek or cauliflower
• 100 g parsley – root, beetroot or broccoli
• 100 g celeriac or kohlrabi
• 100 g apples or pumpkin
• 1 tbsp butter (also clarified butter) or 2 tbsp
• some white bread, diced, toasted
• 100 ml sour cream or sour cream, possibly more
• 1 handful of parsley, flat, chopped
• Salt and pepper, from the mill
• nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

for 12 people or 6 Swabians

Wash, trim, peel, and cut the vegetables (amounts can be varied). Sauté in butter or clarified butter in a large pot (approximately 4-5 liters capacity), deglaze with 500-600 ml of must and broth, and season with salt, nutmeg, and freshly ground pepper. Simmer until all the vegetables are tender, then puree with an immersion blender. Season with sour cream or sour cream and the remaining must. Serve sprinkled with toasted white bread cubes (‘Kracherle’) and chopped parsley. Tip: – If you add all the must at the beginning, the alcohol will be evaporated. – The types and quantities of vegetables can be varied, depending on what the garden (or market) has to offer. In total, you should use about 1350g of vegetables, about 1/3 of which should be potatoes. My grandmother called it “Moschtsupp’ quer durch da Garda” (Moscht soup across the Garda). In winter, only stored vegetables were used, such as potatoes, carrots, celery, parsley root, beets and leeks.