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Leivasupp
Estonian Bread Soup
Leivasupp is a traditional Estonian sweet soup made from soaked and mashed rye bread, often enhanced with raisins, fruit juice, cinnamon, and sugar. It can be served warm or chilled and is typically enjoyed as a dessert or a light snack.
ð§ ææ
- 400 g Dark rye bread(stale is preferred)
- 1.5 L Water
- 2 dl Raisins(optional, can substitute with chopped apples)
- 1.5 dl Sugar(adjust to taste)
- 0.5 tsp Cinnamon
- 2 dl Cranberry juice or other sour juice
- 4 tbsp Sour cream or whipped cream(for serving)
ðšâð³ äœãæ¹
- 1
Crumble the stale rye bread into a large pot. Add the water and let it soak until the bread is soft and mushy. This can take about 15-30 minutes, or longer if the bread is very dry. Alternatively, soak overnight.
- 2
Bring the mixture to a boil and simmer until the bread is completely broken down and has a soup-like consistency. Stir occasionally to prevent sticking.
- 3
Press the bread mixture through a fine-mesh sieve into another pot to create a smooth puree. Discard any remaining solids.
- 4
Return the puree to the stove. Add the raisins (if using), sugar, cinnamon, and cranberry juice. Stir well.
- 5
Bring the soup back to a gentle boil and simmer for about 5 minutes, allowing the flavors to meld.
- 6
Remove from heat and let the leivasupp cool. It will thicken as it cools. Serve warm or chilled, with a dollop of sour cream or whipped cream.
ð¡ ããã®ã³ã
- âUsing very stale, dense rye bread will result in a thicker soup.
- âAdjust the amount of sugar and juice to your personal preference.
- âIf you prefer a smoother texture, you can blend the soup further after simmering.
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- Add chopped apples along with the raisins for extra fruitiness.
- A small amount of semolina can be added during simmering to thicken the soup further.