Chilled fruit soups are common during the summer in Hungary. The apples in this soup can be replaced with gooseberries, cherries or sour cherries. This recipe comes from Szakácskönyv by Ilona Horváth, who notes that the best type of apples for this soup are sour "rétes" ones.

Horváth adds some further advice about the general preparation of fruit soups: It's important to always start cooking the fruit and the sugar together, otherwise the fruit will be sour and won't pick up any of the sugar. If it's not refreshingly sour, you can add a little lemon juice. To make a finer soup, add one or two spoonfuls of strong wine or rum. This soup can be served hot or chilled. If served cold, the habarás should be made with less flour and more sour cream (and you can add an extra egg yolk or a whole egg). This apple soup can also be made with the preparation method of other fruit soups, by pressing half of the apples through a sieve, and then adding them back to the soup. You can decorate the soup with quartered apricots.

Ingredients:
600 grams apples, peeled and thinly sliced
40-50 grams sugar
Small piece of lemon peel
Small piece of cinnamon stick
Salt
200 milliliters sour cream
20 grams flour
1 egg

Method:
Cook the apples in two liters of cold water mixed with the sugar, cinnamon stick, lemon peel, and a pinch of salt. When they are soft, immediately add the habarás made from sour cream and flour. Cook a bit more, and mix in the egg yolk. Add more sugar to taste. Be careful not to overcook the soup, as the fruit will lose its flavor.