Sweet Rye Bread Soup with Raisins
A traditional Baltic dessert served chilled at the end of a meal.
Ingredients
- Tallinn scalded rye bread 200 g
- Water 1 l
- Sugar 100 g
- Raisins 50 g
- Ground cinnamon 1 tsp
- Cream 100 ml
We add only what we sell. The rest is up to you.
Method
- Thaw the bread, cut it into cubes, and dry in the oven until lightly crisp.
- Bring the water to a boil, add the sugar and cinnamon, and stir until dissolved.
- Add the dried bread cubes and raisins to the boiling water and simmer on low heat for 10 minutes, stirring occasionally.
- Remove from the heat and blend until smooth.
- Pour the soup into serving bowls and let it cool to room temperature.
- Drizzle each portion with cream before serving.
