Estonian Sweet Rye Soup

Name: Estonian Sweet Rye Soup
Cuisine: Northern Europe
Ingredients: 8 slices of stale rye bread; about 45 ml/3 tbsp sugar; 1 apple, cored, grated, but not peeled; 115 g/4 oz/1 cup cranberries; 115 g/4 oz/¾ cup raisins; 150 ml/¼ pint/⅔ cup cranberry juice; 1.5 ml/¼ tsp ground cinnamon; 1.5 ml/¼ tsp ground cloves; grated rind and juice of 1 orange; sour cream, to serve

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food and Cooking of Estonia, Latvia and Lithuania

By Silvena Johan Lauta

Published 2009

About

This bread soup is a typical Estonian dish. There are many variations of soups made with bread throughout Eastern Europe, but this one is distinctive for its sweetness, and the use of rye bread, which is a regional favourite.

Ingredients

8 slices of stale rye bread
about 45 ml/3 tbsp

Europe
Estonia
Soup
Vegetarian

Method

Put the bread in a large bowl and add 800ml/27fl oz/scant 3¼ cups water. Soak for 5 minutes to soften and then transfer to a pan over a medium heat. Add the sugar and simmer for 5 minutes, or until soft.
Transfer the mixture to a food process

Per portion Energy 167kcal/712kJ; Protein 3.4g; Carbohydrate 39.5g, of which sugars 24.8g; Fat 0.7g, of which saturates 0.1g; Cholesterol 0mg; Calcium 43mg; Fibre 2.4g; Sodium 206mg.