500 g/1 lb 2 oz apricots or plums
3/4 cups sugar
Wash apricots or plums in cold water, make a cut along the fruit and remove pits. Add sugar and 2 cups of hot water into a pot, mix to dissolve sugar, add fruit and bring to boil.
Wash 500 g/1 lb 2 oz of apricots, remove pits, put into a pot with 1 cup of water, cover the pot, and put it on the stove to cook. When apricots are cooked — mash them through a sieve. Add 400 g/14 oz of sugar to the apricot puree, mix and return to the stove. Cook stirring all the time until jam thickens.
400 g/15 oz apricots or peaches
1/2 cup sugar
1 tbsp potato starch
1/2 cup rice
4 tbsp sour cream
Was ripe apricots or peaches, add to a pot with 6 cups of water and cook until soft. Mash cooked fruits through a sieve together with cooking liquid. Use canned apricot or peach puree if fresh fruits are not available.
Add sugar to prepared puree, bring to boil and add potato starch dissolved in 1/2 cups of cold water, bring to boil again, take off the heat and let it cool.
Serve chilled. Add cooked rice and sour cream or heavy cream to the soup.
500 g/1 lb 2 oz apricots
500 g/1 lb 2 oz apples
3 tbsp sugar
2 tsp potato starch
Wash and pit ripe apricots. Cook with 2 cups of water until soft, then rub through a sieve. Add 3 cups of hot water to the apricot puree, add sugar and peeled and cored apples, cut into slices or julienned. Bring the mixture to boil and add potato starch mixed with a small quantity of water. Bring to boil mixing constantly. Season with lemon acid to taste if desired.
Serve chilled. Add sour cream to bowls if desired. If fresh apricots are not available — use dried variety.