John Myers
Ingredients for 4 servings:
- 250 g apples of your choice, possibly slightly sour
- 1 ½ liters of water
- 4 tbsp rice (long grain rice)
- ½ lemon(s) (organic), zest
- ½ lemon(s), peeled, sliced
- 4 tbsp sugar, white or brown or mixed
- some cinnamon powder or cinnamon stick
- 250 g currants or sultanas
- 3 jars of cider or white wine
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes
an almost 90-year-old recipe from Hesse
Add the rice, the specified amount of water, the spices, the lemon segments, and the lemon zest to the pan and simmer over low heat (approx. 1/2 hour). Peel the apples and cut them into fine pieces or slices. Add the sliced apples to the soup with the currants or sultanas and bring back to a gentle boil (10-15 minutes). Allow the soup to cool and refrigerate overnight. Before serving, season to taste with the spices mentioned above and add cider or white wine, if desired. It is best to prepare the soup the day before so that it can infuse well.
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