Dessert “Bread Soup”
by Editorial Staff
Traditional Latvian dessert – rye bread soup – an unusual and tasty dish. Although this dessert may not look particularly appetizing, the dish is very tasty and aromatic. I advise everyone to try the bread soup!
Cook: 45 mins
Servings: 2
Ingredients
- Rye bread – 120 g (about 3 slices)
- Dried fruits (for example, raisins, dried apricots, prunes, cranberries) – 60 g
- Ground cinnamon – 1 teaspoon
- Sweetener, sugar, honey – to taste (I took 1 tablespoon)
- Water – about 500 ml
Directions
- Dry the slices of bread, lightly fry. You can do this in a frying pan (for a small portion), over medium, medium-low heat, or in the oven at 160-180 degrees. The drying time of the bread depends on the size and thickness of the pieces. The main thing is that they do not burn.
- Place the fried bread in a saucepan, pour boiling water over it. Leave to swell for 20 minutes.
- Grind the swollen bread with a crush or fork (you can also use a blender, but better by hand, so that some pieces / lumps are preserved, and not a completely homogeneous mass).
-
Add dried fruit, cut into equal sized pieces, sweetener (sugar, honey) and cinnamon. For acidity, you can add a little fresh lemon or cranberry juice.
- Mix everything well and cook / heat over low heat for about 5-10 minutes. At the same time stirring occasionally. Add a little water if necessary, but the bread soup should be thick, like a puree soup. Allow the bread soup to cool before serving.
- This dessert is usually served with whipped cream, but bread soup with sour cream (not sour) or natural yogurt can be served.
Enjoy your meal!
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