Want to surprise your family? Cook the bread soup

When we are told about the soup, first of all we imagine a fragrant first course that usually dominates the lunch meal. But there are dessert soups, which, although not quite familiar, but very tasty. They are present mainly in the national Swedish, Danish, Latvian and Finnish cuisines. Today we will reveal to you the secret of making this sweet delicacy in the form in which it has been prepared in Latvia for several centuries.

Rustic tasteful dish

Arriving in Riga, in any cafe and restaurant you will definitely be advised to try the bread soup. And at the same time they will also tell about the fact that for the first time peasants began to cook it, who, from the simplest products, tried to invent something special, tasty and necessarily satisfying.

This dessert has become so popular in Latvia that in supermarkets you can find blanks in bags, which will be enough to fill with hot water.

But after all, each dish becomes tastier if cooked with the soul, so you should try to make bread soup yourself. Time and effort for this will take quite a bit.Latvians are advised to listen to your taste, and not to follow clear proportions, so you can safely add all the additives "by eye".

How to cook this delicacy? Its basis is stale or oven-dried rye bread, one loaf (about 500 g) will suffice. It is necessary to pour hot boiled water and let it brew. After half an hour put the softened bread on the fire, add a little cinnamon and vanilla, let it puff.

As additives, the traditional recipe provides for the use of raisins, cranberries and apples. But modern options have become more diverse, so you can put in the soup:

  • dried apricots;
  • prunes;
  • dates;
  • figs;
  • candied fruit;
  • fresh berries.

Also, you can sometimes find recipes in which berry and fruit juices are added to the breadbase.

It is important not to overdo it, so that the taste of dried fruits does not interrupt the basic taste of rye bread, because the whole essence of the dessert lies in it.

The selected additives are finely chopped and added to a pan with a boiling bread foundation. Boil over low heat for 10 minutes until soft all ingredients.

You should also decide in what form you will serve the dish.If this is a dessert in the bowls, then 1 liter of water, in which bread and dried fruit will be cooked, will be enough. And if you want to serve a delicacy in the form of cream soup, then in the process of cooking you will need to add another 0.5-1 liters of liquid. If you think that the dish is too sweet, you can add a little lemon juice to it.

After the soup is cooked, you can grind it through a sieve or smash with a blender until smooth. And you can leave in its original form.

This delicious cold dessert is served at the table. Latvians traditionally add some whipped cream to it. But if you didn’t have those at hand, then ordinary sour cream will do.

Original feed

If you want to cook a sweet soup for a celebration, you can bake bread baskets in which it will look even more impressive. To do this, you will need a bread mixture, which usually consists of several types of flour, sugar and dry yeast of rye bread.

Pour this mixture onto a parchment-laid pan and cook for 5 minutes. The mass will acquire a plastic consistency, and you can easily form baskets out of it and let them freeze.

After pouring the soup into baskets, you can decorate it with fresh berries and powdered sugar. Guests will be delighted with this simple dish with such a rich taste.

The recipe for bread soup is so simple that even the most inexperienced novice can handle it. And the gastronomic pleasure promises to be so bright that even the pros will envy the skill of the beginner.

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