Polish Apple Soup is a unique soup in the fact that it’s quite versatile in how it can be made. Zupa Jabłkowa is a fruit soup that is best served warm or cold. There is actually versatility in the soup recipe because it does leave open the option to use any type of fruit that you’d like. Apples, cherries, strawberries – anything ripe and ready. For this example, we’re using apples, but just keep that little tip in mind for later.
What continues to make this a Polish favorite is that it can be used as a hearty soup or a light and refreshing side. Ladle a bit into a bowl, or make yourself a huge serving and enjoy.
Polish fruit soup is meant to be the perfect balance of sweet and savory, perfect for any time of the year. We tend to make this more during the summer months because we love using fresh fruit, but don’t let that limit you to when you’re ready to make it and enjoy it.
Frozen or fresh fruit?
Either option will actually be fine. Using fresh apples gives the flavor a big boost because sometimes frozen fruit will release a lot of liquid, which could have the end result of watering down the soup.
Fresh fruit also tends to have bursts of deliciousness that you just can’t buy at the store in the frozen section. The one factor that would change that opinion would be if you were to pick the fruit fresh yourself and then freeze it to use later.
Polish Apple Soup Recipe – Zupa Jabłkowa
Part I – Cover the apples
Add your favorite types of apples to the pot once they’re chopped and ready. The apples can also be fresh or frozen at this point. Cover the apple with water so that it’s fully covered.
Part II – Add the spices
If you want to add cinnamon or cloves, add them to the fruit and water mixture. Bring the mixture to a boil and cook for 10 minutes, once it’s boiling.
Part III – Add ingredients
After the mixture has boiled for the timeframe needed, add a sweetener of your choice and stir. You may need to change this up each time you make it because some fruits might be sweeter than others.
Add the potato starch and cold water, and stir.
Part IV- Pour
Pour the mixture into the hot fruit kompot, stirring the entire time.
Part V – Cook the pasta
Cook the pasta based on the directions on the packages. Serve the soup with the pasta once it’s cooked and a tad bit of sour cream or Greek yogurt.
FAQs about Making Polish Apple Soup Recipe
Do I have to peel the apples for this apple soup recipe?
It’s our personal opinion that peeling the apples creates a better texture. Wash the apples, then peel them. You can then slice the apples or cube them before proceeding with the recipe.
Also, make sure that you keep those apple peels. They make a really great snack to eat raw, or you can fry them up in a cast-iron skillet with a little bit of butter and a cinnamon sugar mixture.
Is this soup meant to be eaten hot or cold?
This soup is versatile in that you can enjoy it warm or cold. The cold texture is a great summer dish, and serving it warm makes it perfect for winter. This means that you can see how simple it is to make it all year long.
Why is there potato starch added?
This is used to help thicken up the soup just a tad bit. It’s not meant to be a thick soup by any means, but adding the starch helps it have just a tad bit thicker than just water.
Do you add toppings?
The toppings for this soup should be simple. You can add some cinnamon on top, a little bit more sugar, and leave it just as is. There are really no right or wrong toppings to add to this soup, so add what you’re craving. You can also add extra sour cream or Greek yogurt.
- 1 lb / ½ kg of sliced apples
- 6 cups of water + ½ cup
- 1-4 tbsps of sweetener (sugar, xylitol, etc.)
- 1 tbsp of potato starch
- 4 tbsps of sour cream
- 2 cups of pasta (before boiling)
- 4 cloves (optionally)
- ¼ tsp of cinnamon or cinnamon stick
- Cover the apples with water. They can be fresh or frozen.
- Add cinnamon and cloves if you want those flavors in your soup. They are not a requirement.
- Bring the water to a boil. Once it starts boiling, boil it for 10 minutes.
- Add a sweetener of your choice and then stir.
- Add potato starch with ½ cup of cold water. Stir.
- Pour the mixture into the hot fruit kompot. Make sure that you're stirring it the whole time.
- Cook the pasta according to the package directions.
- Serve the soup with cooked pasta and a little bit of sour cream or Greek yogurt.