Estonian Bread Soup

Estonian Bread Soup Recipe: A Delicious and Unique Dish from Estonia

Region / culture: Estonia | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Estonian Bread Soup is a traditional dish that is both sweet and savory, perfect for a cold winter day. This unique soup is made with black sourdough bread, apples, prunes, cranberries, and a touch of brandy for added flavor. It is a comforting and hearty dish that is sure to warm you up from the inside out.

History

Estonian Bread Soup has been a staple in Estonian cuisine for centuries. It is a dish that has been passed down through generations, with each family adding their own twist to the recipe. The combination of sweet and savory flavors in this soup is a reflection of the rich culinary history of Estonia.

Ingredients

0.5 cup raisins
0.25 cup plum brandy
0.5 cup sugar (or to taste)
5 cup water
6 slices black sourdough bread (crusts removed, toasted)
2 small tart apples (peeled, halved, and sliced)
0.5 cup fresh cranberries
0.75 cup pitted dried prunes
0.5 cup cranberry juice
1 inch piece cinnamon stick
juice of 1 lemon
3 cloves
whipped cream for garnish

How to prepare

1. Soak the raisins in the Calvados for 20 to 30 minutes.
2. In a soup pot, bring the water and 0.5 cup of sugar to a boil over high heat.
3. Add the bread, then reduce the heat to low and simmer until the bread just begins to dissolve.
4. Remove the bread with a slotted spoon and pass it through a fine sieve. Alternatively, process it in a food processor for no more than two pulses. The bread should not be pureed.
5. 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.
6. Bring to a boil, then reduce the heat and simmer, covered, until the fruits are tender. Remove from the heat.
7. Taste the soup and add more sugar if desired.
8. Cool, then refrigerate for at least 1 hour.

Serving:

Remove the cinnamon stick and cloves before eating. Serve the soup into serving bowls, topped with whipped cream. This recipe serves 6 people.

Variations

Add a splash of rum or cognac for a different flavor profile.
Swap out the prunes for dried apricots or figs for a different twist.
Experiment with different types of bread, such as rye or whole wheat, for a unique flavor.

Cooking Tips & Tricks

Be sure to toast the bread before adding it to the soup. This will help to enhance the flavor and texture of the dish.

- Soaking the raisins in brandy adds a depth of flavor to the soup. Be sure to let them soak for at least 20 minutes before adding them to the pot.

- Taste the soup before serving and adjust the sugar to your liking. Some may prefer a sweeter soup, while others may prefer it more savory.

Serving Suggestions

Serve the Estonian Bread Soup hot, topped with a dollop of whipped cream for added richness. Pair it with a side of crusty bread or a simple green salad for a complete meal.

Cooking Techniques

Be sure to simmer the soup on low heat to allow the flavors to meld together.

- Stir the soup occasionally to prevent sticking and ensure even cooking.

Ingredient Substitutions

If you don't have brandy, you can use rum or cognac as a substitute.

- Feel free to use any type of dried fruit in place of the prunes, such as apricots or figs.

Make Ahead Tips

Estonian Bread Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove before serving.

Presentation Ideas

Garnish the soup with a sprinkle of cinnamon or nutmeg for a festive touch. - Serve the soup in individual bowls for a more elegant presentation.

Pairing Recommendations

Pair Estonian Bread Soup with a glass of white wine or a cup of hot tea for a cozy meal.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat before serving.

Nutrition Information

Calories per serving

200

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 4g

- Sugars: 25g

Fats

- Total Fat: 1g

- Saturated Fat: 0g

- Trans Fat: 0g

Proteins

- Protein: 2g

Vitamins and minerals

Vitamin C: 10% DV

- Iron: 6% DV

Alergens

Contains gluten from the bread

Summary

Estonian Bread Soup is a relatively low-calorie dish that is high in carbohydrates and sugars. It is a comforting and satisfying meal that is perfect for a cold winter day.

Summary

Estonian Bread Soup is a comforting and hearty dish that is perfect for a cold winter day. This unique soup is made with black sourdough bread, apples, prunes, cranberries, and a touch of brandy for added flavor. It is a dish that is sure to warm you up from the inside out.

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for Estonian Bread Soup. It was a brisk autumn day, with the leaves turning vibrant shades of red and orange. I was visiting my dear friend, Ingrid, who had recently returned from a trip to Estonia. She invited me over for a cozy afternoon of tea and catching up.

As we sat in her warm kitchen, sipping on steaming cups of chamomile tea, Ingrid pulled out a tattered old cookbook from her bookshelf. She told me that she had stumbled upon a quaint little cafe in Tallinn, where she had tasted the most delicious bread soup she had ever experienced. Intrigued, I leaned in closer as she flipped through the pages of the cookbook, searching for the elusive recipe.

Finally, she found it - a simple yet hearty recipe for Estonian Bread Soup. It called for just a few basic ingredients: day-old rye bread, butter, onions, broth, and a touch of cream. Ingrid explained that the bread soup was a traditional dish in Estonia, often enjoyed during the colder months to warm the soul.

I was fascinated by the idea of using bread as the base for a soup, and I begged Ingrid to teach me how to make it. With a twinkle in her eye, she agreed, and we spent the rest of the afternoon in her cozy kitchen, chopping onions, toasting bread, and simmering the soup until it was rich and fragrant.

The first spoonful of the Estonian Bread Soup was a revelation. The subtle sweetness of the onions, the earthy richness of the rye bread, and the creamy finish of the broth all came together in perfect harmony. I knew that I had to add this recipe to my repertoire of dishes, to share with my family and friends.

Over the years, I have made the Estonian Bread Soup countless times, each batch slightly different from the last. I have experimented with different types of bread, adding a sprinkle of fresh herbs or a dollop of sour cream to enhance the flavors. But no matter how I tweak the recipe, the essence of the soup remains the same - comforting, nourishing, and utterly delicious.

I have shared the recipe with my daughters and granddaughters, passing down this culinary tradition from one generation to the next. They have all embraced the Estonian Bread Soup with enthusiasm, adding their own unique twists and variations to make it their own.

As I stand in my kitchen now, stirring a pot of simmering broth and toasted rye bread, I am filled with a sense of gratitude for the friendships and experiences that have enriched my life. The recipe for Estonian Bread Soup may have originated in a far-off land, but it has found a home in my heart, connecting me to a world of flavors and memories that I will cherish forever. And for that, I am truly grateful.