Soaked apples are an old Russian delicacy, an indispensable participant in daily meals and festive tables. Today they can be tasted in rare restaurants of Russian cuisine. But it is much easier to cook soaked fruits yourself. The whole process will take from 10 to 30 days, and you can enjoy the finished apples all winter.
Pick your recipe
You will need
-
- Classic apples:
- 5 kg of apples;
- 2 liters of boiling water;
- 100 g of sugar;
- 50 g of salt;
- 50 g of rye flour;
- leaves of black currant or cherry.
- Honey apples with oregano:
- 1.5 kg of apples;
- 1.5 liters of boiling water;
- 2 tablespoons of honey;
- 2 tablespoons of salt;
- pink rye bread;
- blackcurrant leaves;
- oregano.
Instruction manual
1
Select the dense, intact fruits of the autumn-winter varieties, sour or sweet and sour taste. Soft summer apples are not suitable for urination. The classic recipe implies salting in wooden tubs or barrels. But apples will be no less tasty in enameled pots or glass jars.
2
Line the bottom of the dishes with currant or cherry leaves. On them, lay a layer of apples with the stalks up. Then another layer of leaves is laid, followed by apples again. Layers alternate until the dishes are filled to the top, lay the leaves last.
3
Cook the wort. Dilute rye flour with two liters of boiling water, add salt, stir the mixture well and let it brew for 2-3 hours. Strain the wort and pour apples over it. Cover a tub, jar or pan with fruits with a wooden circle smaller than the container. Put oppression on top.
4
The first few days the apples are cool. Check the liquid level in the container daily and top up if necessary so that the fruit is covered with must. After 10 days, move the apples to the cold - in the cellar or refrigerator. There they remain until their final maturity. After 30-40 days, the fruits will be ready. Soaked apples can be consumed on their own, served as snacks and toppings for meat and game.
5
Try a different urination option. Wash small, slightly unripe green apples of late varieties without removing the stalk, and dry. Line the bottom of a three-liter jar with blackcurrant leaves, add a couple of sprigs of oregano. Lay the apples with the stalks up, add a few more leaves and oregano on top.
6
Prepare the must, Pour a slice of rye bread with one and a half liters of boiling water. Add honey, salt, stir the mixture and let it sit for two hours. Strain the finished filling through cheesecloth and pour apples on it. Cover the jar with a lid. Infuse the fruit at room temperature for 5 days, adding cold boiled water as needed.
7
After 5 days, put the jar in the refrigerator. After 10 days, apples can be tasted. In the cold, they are stored for 2-3 months, without losing their taste.
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