Leivasupp

Leivasupp Recipe - Estonian Vegetarian Dish with Raisins, Apples, and Cranberries

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

Vegetarian diet

Introduction

Leivasupp is a traditional Estonian bread soup that is typically served as a dessert. This sweet and comforting soup is made with black sourdough bread, dried fruits, and warm spices, making it the perfect dish for a cold winter day.

History

Leivasupp has been a popular dish in Estonia for centuries, with recipes being passed down through generations. Originally, this soup was a way to use up stale bread and make a delicious and filling meal out of simple ingredients.

Ingredients

0.5 cup raisins
0.25 cup plum brandy
0.5 cup sugar (or to taste)
5 cups 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 of cinnamon stick
juice of 1 lemon
3 cloves
whipped cream for garnish

How to prepare

Soak the raisins in the calvados for 20 to 30 minutes.
In a soup pot, bring the water and 0.5 cup of sugar to a boil over high heat.
Add the bread, then reduce the heat to low and simmer until the bread just begins to dissolve.
Remove the bread with a slotted spoon and strain it through a fine sieve.
Alternatively, you can process it in a food processor, but only for two pulses.
Ensure that the bread is not completely 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 the mixture to a boil, then reduce the heat and simmer, covered, until the fruits are tender.
Remove the pot from the heat.
Taste the soup and add more sugar if desired.
Allow the soup to cool, then refrigerate it for at least 1 hour.
Before serving, remove the cinnamon stick and cloves.
Serve the soup in serving bowls, topped with whipped cream.

Variations

Add a splash of rum or cognac for an extra boozy flavor.
Use different dried fruits such as apricots or figs for a unique twist.
Experiment with different types of bread, such as rye or whole wheat, for a different flavor profile.

Cooking Tips & Tricks

Be sure to toast the bread before adding it to the soup, as this will give it a nice crunch and add depth of flavor.

- Soaking the raisins in brandy adds a rich and boozy flavor to the soup.

- Adjust the amount of sugar to your taste preference, as some may prefer a sweeter soup while others may prefer it less sweet.

Serving Suggestions

Leivasupp can be served warm or cold, depending on your preference. It is traditionally topped with whipped cream for a creamy finish.

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 instead.

- Substitute the cranberry juice with apple juice or orange juice for a different flavor.

Make Ahead Tips

Leivasupp can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat before serving.

Presentation Ideas

Serve Leivasupp in decorative bowls and garnish with a sprinkle of cinnamon or a fresh mint leaf for a beautiful presentation.

Pairing Recommendations

This soup pairs well with a cup of hot tea or coffee for a cozy and comforting dessert.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Leivasupp contains approximately 250 calories.

Carbohydrates

Leivasupp is a carbohydrate-rich dish, with the bread, dried fruits, and sugar providing a good source of energy.

Fats

This soup is low in fat, with only a small amount coming from the whipped cream used as a garnish.

Proteins

Leivasupp is not a significant source of protein, as the main ingredients are bread and fruits.

Vitamins and minerals

This soup is a good source of vitamins and minerals, particularly vitamin C from the cranberries and apples.

Alergens

This recipe contains gluten from the bread and may contain sulfites from the dried fruits.

Summary

Leivasupp is a delicious and comforting dessert soup that is rich in carbohydrates and vitamins. It is a great way to use up stale bread and enjoy a warm and satisfying dish.

Summary

Leivasupp is a traditional Estonian bread soup that is sweet, comforting, and perfect for a cold winter day. With its rich flavors and warm spices, this dish is sure to become a favorite in your household.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Leivasupp. It was a warm summer day, and I was visiting my dear friend Maria at her quaint little cottage on the outskirts of town. Maria was known for her culinary skills, and I always looked forward to our cooking adventures together.

On this particular day, Maria had a twinkle in her eye as she brought out a faded old cookbook from her shelf. She flipped through the pages with a sense of excitement, and then she stopped at a recipe that caught my attention. It was for a traditional Estonian bread soup called Leivasupp.

Maria explained that Leivasupp was a simple yet comforting dish that was commonly made in Estonia using leftover bread. The idea of turning stale bread into a delicious soup intrigued me, and I eagerly asked Maria to teach me how to make it.

With a smile, Maria handed me the cookbook and told me to follow the recipe carefully. As she guided me through the steps, I listened intently, soaking in every detail and technique she shared with me. From soaking the bread in water to simmering it with sugar, cinnamon, and raisins, the process was surprisingly easy and straightforward.

As the fragrant aroma of the soup filled the kitchen, Maria and I sat down to enjoy a bowl together. The warm and comforting flavors of the Leivasupp transported me back to my childhood, reminding me of simpler times spent in my grandmother's kitchen.

From that day on, Leivasupp became a beloved recipe in my own repertoire. I made it for my family and friends, sharing the story of how I learned to make it from Maria. The recipe became a symbol of our friendship and shared love for cooking.

Over the years, I continued to experiment with the recipe, adding my own twist by using different types of bread and spices. Each time I made Leivasupp, I felt a sense of connection to Maria and the special bond we shared through our love of food.

As I grew older, I passed down the recipe for Leivasupp to my children and grandchildren, sharing the story of how I learned to make it with them. I watched with pride as they recreated the dish in their own kitchens, carrying on the tradition and keeping the memories of Maria alive.

Today, whenever I make Leivasupp, I am reminded of that warm summer day at Maria's cottage and the joy of discovering a new recipe. The simple yet delicious flavors of the soup never fail to comfort me and bring a sense of nostalgia for days gone by.

I am grateful for the memories and experiences that have shaped me into the cook I am today. And I will always cherish the moment I first laid eyes on the recipe for Leivasupp, a dish that holds a special place in my heart.