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IABLOCHNII SUP (Apple Soup) Russian

This soup came orginally from Poland
6 large tart apples
3 cups water
1 cup sugar
1 cup dairy sour cream
2 cups light red wine (claret or rose)
1 tablespoon fresh lemon juice
ground cinnamon (optional)

Peel and core apples. Reserve peels. Stew apples in 2 cups of the water
until soft. Put stewed apples through sieve or food processor or ricer.In
another pan, cook peels in the remaining water, strain and add to apple
puree. Add sugar and sour cream at toom temperture, and mix well until
quite smooth. Slowly add wine and lemon juice. Serve chilled. If desired,
dust very lightly with ground cinnamon. Makes about 2 cups.

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