Leivasupp (Estonian Sweet Rye Bread Soup) is a traditional Estonian recipe for a classic sweet soup of rye bread and raisins cooked in sweetened cranberry or redcurrant juice flavoured with cinnamon. The full recipe is presented here and I hope you enjoy this classic Estonian dish of: Estonian Sweet Rye Bread Soup (Leivasupp).
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Ingredients:
400g Estonian rye bread, cut into chunks
1.5l water
120g seedless raisins, rinsed
100g sugar
1 cinnamon stick
200ml cranberry or redcurrant juice
sour cream, clotted cream or whipped cream to garnish
Method:
Combine the rye bread and water in a saucepan. When the bread is very soft and mushy bring the mixture to a boil then reduce to a simmer and cook until the mixture is soft and liquid. Take off the heat then press the resultant combination through a fine-meshed sieve before returning the resultant purée to the saucepan.
Stir in the raisins, cinnamon and sugar then blend in the juice. Bring the mixture slowly to a boil then reduce to a simmer and cook for 5 minutes. Take off the heat, remove the cinnamon stick then set aside to cool. When cooled, transfer to a bowl and chill in the refrigerator for at least 2 hours.
When ready to serve, ladle the soup into small bowls, garnish with a dollop of sour cream, clotted cream or whipped cream and serve.
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