Maizes ZupaSweet Rye Bread Soup
A traditional Latvian dessert soup made from rye bread simmered with dried fruit and warm spice until thick and fragrant. It is usually served chilled with cream for a deeply nostalgic finish.
Prep
2h 15m
Cook
30m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Soup
- 260gRye Bread (torn into pieces)
- 0.95lWater
- 85gWhite Sugar
- 60gRaisin
- 90gPrune (chopped)
- 1pcsCinnamon Stick
Serving
- 220mlHeavy Cream
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Toast the rye bread at 180°C (350°F) for about 10 minutes, until dry and deeply aromatic.
- 02
Bring the water to a simmer, add the toasted rye bread, and cook for about 10 minutes, until it softens and starts to break down.
- 03
Add the white sugar, raisins, prunes, and cinnamon stick.
- 04
Simmer gently for 8 to 10 minutes, stirring often, until the soup is thick, smooth, and glossy.
- 05
Remove the cinnamon stick and let the soup cool.
- 06
Refrigerate the soup for at least 2 hours, until thoroughly chilled.
- 07
Pour over the heavy cream or serve it alongside.
Ratings & Reviews
Log in to rate and review this recipe.