In this post I am sharing one of Latvian traditional cuisines dish - rye bread soup. It is a dessert and even though it does not look very appetizing, but actually it is very tasty and fragrant. I definitely advise everyone to give it a try!
Ingredients (2 portions):
Rye bread 120g
Dried fruits, sliced to same size (for example raisins, dried apricots, prunes, cranberries) 60g
Cinnamon 1t.sp.
Sweetener, sugar, honey - to taste (I used 1 tb.sp.)
And water 500ml
Dry, lightly toast the slices of bread. You can do this on a frying pan (for a small portion) - on medium, medium-low heat or in the oven at a temperature of 160-180C. The time of drying the bread depends on the size of the pieces, but the main thing is don't let it get burned.
Place the dry bread in a pot, pour over boiling water. Leave the bread to soak for 20 minutes.
Mash the soaked bread with a potato masher or fork (you can also blend it, but it is better to do it by hand, so that will remain some pieces / lumps, won't be completely even mass).
Add dried fruits, sweetener and cinnamon. You can add a some (~1 t.sp.) fresh lemon or cranberry juice for the sourness. Mix all well and cook/heat up on the low heat for about 5-10 minutes. At same time - stirring occasionally. If necessary, add a little bit of water, but the soup should be thick, like soup-puree.
Before serving, let the soup to cool down.
This dessert is usually served with a whipped cream, but can be served with cream (but not sour) or natural/Greek yogurt.
Bon Appetit!
Have An Awesome Day!
xxx
J.M.
No comments:
Post a Comment