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Estonian black bread soup with fruit. Serving will be enough for 6 people.
- ½ cup raisins
- ¼ cup plum brandy
- ½ cup sugar (or according to taste)
- 5 cups water
- 6 slices black sourdough bread (crusts removed, toasted)
- 2 small tart apples ( peeled, halved, and sliced)
- ½ cup fresh cranberries
- ¾ cup pitted dried prunes
- ½ cup cranberry juice
- 1 piece (inch) cinnamon stick
- 1 lemon juice
- 3 cloves
- whipped cream for garnish
- Soak the raisins in the calvados for 20 to 30 minutes.
- In a soup pot, put the water and ½ cup sugar to a boil over high heat.
- Add the bread, and then reduce the heat to low and simmer until the bread just begins to dissolve.
- Remove the bread with a slotted spoon and push it through a fine sieve.
- You can also process it in a food processor, but for no more than two pulses.
- The bread should not be pureed.
- Stir the bread back into the pot.
- Add the raisins with their soaking liquid, apples, prunes, cranberries, cranberry juice, cinnamon stick, lemon zest, and cloves.
- Bring to a boil, and then reduce the heat and simmer, covered, until the fruits are tender.
- Remove from the heat.
- Taste the soup and add more sugar, if desired.
- Cool, then refrigerate for at least 1 hour.
- Remove the cinnamon stick and cloves before eating.
- Serve the soup into serving bowls, with whipped cream.