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Apple broth with figs and prunes
Explosions - hot infusions from dried fruits or berries - for a long time replaced tea in Rus'. The most common concoctions were apple (from fresh, dried and even soaked apples), cranberries, lingonberries. One of the features of broths is that they are prepared without sugar. Flakes are sweetened only with liquid honey. Mint and other aromatic herbs are often added.
How to cook Apple broth with figs and prunes
Step 1
Sort apples, prunes and figs, rinse; soak separately in warm boiled water. Drain the water after 1 hour.
Step 2
Transfer the apples to a saucepan, pour 1.5 liters of water. Put the pot on high heat, bring to a boil. Remove from heat, add prunes and figs. Cover and let sit for at least 1 hour.
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