Unique dishes additionally awaken the appetite and allow you to enjoy great taste and not only sensations. Culinary imagination produces a lot of interesting options, such as, for example, soup in bread, which, as is easy to understand, combines bread and soup. In general, the idea of making edible plates is not new and attractive, but it is a dish like soup that looks best here, since it is often eaten with bread.
Latvian sweet bread soup
For the Latvian recipe you need:
- rye bread 150 gr
- dried fruits (raisins, dried apricots, prunes) 120 gr
- water 550 ml
- sugar 70 gr
- cinnamon 0.25 tsp
- whipping cream 33-38% 60 g
- vanilla sugar 0.5 tsp.
- cranberries 30 gr
This amount of food is enough for 4 servings. The finished dessert is stored well in the refrigerator, so I prepare a double portion and advise you to do so. Children love bread soup; it is an excellent option for a hearty breakfast.
Preparation
- Now about rye bread. Nowhere is there such delicious rye bread as in Latvia, and the very unforgettable taste for which bread soup is famous is obtained thanks to this bread. Real Latvian rye bread is dark outside and inside, dense in texture and slightly sour in taste, without yeast. Cumin is often added to it. Since rye does not grow in our south, it is almost impossible to purchase rye bread, especially Latvian bread. But, lo and behold, I found it frozen in one of the supermarkets!
- 150 grams of bread is 5 such slices, for a double portion, respectively 10.
- Bread soup is made from rye crackers. It has long been known that the most delicious recipes are born from inventive poverty. Apparently, bread soup was born out of savings, so as not to throw away stale bread. Therefore, cut the bread and dry it in the oven at 160° C for 25-30 minutes. Stir the crackers every 10 minutes. It is important that they do not burn. Cool.
- Place the cooled crackers in a saucepan and pour boiling water over them. You can break them into smaller pieces.
- Cover the pan with a lid and leave the crackers to swell for 30 - 40 minutes.
- While the crackers are swelling, wash the dried fruits. For a double serving: dried apricots - 10 pcs., prunes - 10 pcs., raisins - 2 handfuls. Traditionally, these dried fruits are used, but with today's abundance, you can add whatever your heart desires. There may be more or less dried fruits, depending on your taste.
- In Latvia, dried fruits are added whole to the soup, but I prefer to cut dried apricots and prunes into 4 parts. It's more convenient to eat this way.
- Meanwhile, the rye crackers have swelled. This is what they look like.
- Grind the swollen crackers with a blender. Previously, they were ground through a colander or sieve and the consistency of the soup was not so uniform. Using a blender, the crackers are turned into a creamy mass. Bread soup can be either thinner or thicker and creamier, depending on the amount of water.
- Add sugar and cinnamon to the bread mixture. The quantities are approximate, add according to your taste.
- Add dried fruits, stir and cook with continuous stirring for 10 minutes. During this time the soup will boil. The bread mixture burns easily, so use a non-stick or thick-bottomed pan and stir continuously, as the thick mass easily “explodes” when heated and can burn with hot splashes.
- Remove the pan from the heat and prepare cranberry juice: heat frozen cranberries in the microwave for 30 seconds and rub through a sieve.
- Add cranberry juice to cooled soup and stir well.
- Bread soup is a cold dessert, so after stirring, put it in the refrigerator and, while it cools, whip the cream with vanilla and powdered sugar - traditionally bread soup is served with whipped cream. Tip: Properly whipped cream should retain its shape and not spread into a scone. However, don't overdo it. By whipping cream for too long, you can end up with whey and butter instead of whipped cream. The average whipping time for 33% Petmolov cream is 5 minutes, for 38% Valio cream it is 1-2 minutes.
- To save effort and time, you can use cream from a can.
- Decorate the soup bowl with cranberries and a cinnamon stick.
- I would like to say something about cranberries separately, because this is an incredibly healthy berry - a storehouse of vitamins and microelements, it should definitely be in your freezer. Cranberries add sourness to a rich bread soup and therefore, when serving, I not only decorate the top of the dessert with an appetizing red berry, but also add 1 tbsp to the bowl. cranberries straight from the freezer.
- You can dust the top of the dessert with ground chicken.
- As you can see, making bread soup is very simple, and its beauty and deliciousness is indescribable. I really love this dessert! Prepare it, you will like it too!
Bon appetit!
Bread soup with cheese
Ingredients:
- Bread - 300g rye, black
- Broth - 1.2l of any broth or water
- Chicken egg - 1 pc.
- Onion – 100g
- Cumin - 0.5 tsp.
- Processed cheese – 100g
- Bacon – 120g
- Green onion – 50g
- Garlic - 1 tooth.
- Salt - to taste
- Black pepper - to taste
- Vegetable oil - 4 tbsp. for frying
- Champignons - optional
Preparation
- Housewives often share with each other ideas on where to use leftover meat, sausages, and the like after the holidays, and not only that. But where to use leftover bread?
- Some broken pieces, slightly stale bread, which the household no longer really wants to eat. Now is the time to pay attention to this recipe for bread soup, since it is made from all sorts of leftover bread. True, we are talking specifically about rye black bread, since it will not be particularly tasty with ordinary gray bread - it has a dull and rather calm taste that will not satiate our soup in any way.
- So, let's start cooking. Cut 300 grams of bread into small cubes. If you see that the crust is clearly burnt, cut it off. In any case, it will not cause taste discomfort.
- Peel the onions. Cut it into small cubes. 100 grams is one rather large onion.
- Take a thick-bottomed saucepan or a roasting pan, or, if you don’t have either, then just a frying pan. Turn on the gas and put it on fire and heat it up.
- Add a couple of tablespoons of vegetable oil and add chopped onions. Now we need to fry it a little, about two minutes, no more, and then add 200 (100 grams set aside) grams of chopped black bread. Fry everything together for a few more minutes, remembering to stir so that everything does not burn. About four minutes is enough for a light frying.
- And now it’s like this - if you fried it in a frying pan, then transfer the fried bread and onions into a pan, in which you will then simply cook our soup. If you did everything in a saucepan or duck pot, pour it directly there. Of course, it will be a little tastier and richer if you use broth, but with water it turns out quite well.
- Bring everything to a boil, add salt, pepper and cumin. Another option is to add ground coriander instead of cumin - this is if you simply don’t have cumin on hand or you simply don’t like it. Beat the egg into the mug and stir with a fork until smooth. Now take a spoon in one hand and a mug with a scrambled egg in the other. Start stirring the soup quite intensively with a spoon and pour in the egg in a thin stream. You will end up with these “rags”.
- While everything comes to a boil again, peel a fairly large clove of garlic, chop it or simply pass it through a press (the latter method is preferable, since there will definitely be no large pieces left).
- So, it started to boil. Add garlic, processed cheese, mix everything well so that the cheese melts and is evenly distributed, close the lid tightly, turn off the heat and leave everything alone for 15 minutes.
- After this time, I take the masher I use to puree and just go through it, making the soup more smooth. There are no problems here - the bread is completely steamed.
- Now fry the remaining 100 grams of black bread cubes. Heat a frying pan, add a spoonful of vegetable oil and fry until light golden brown. Don't make a big fire - it will only burn our bread. It is better to fry on medium, stirring often, evenly browning and drying. We will sprinkle them on the soup when serving.
- By and large, our soup will be absolutely ready in 15 minutes. But! It will be much tastier with all sorts of additions in the form of fried bacon, and maybe champignons and, of course, green onions.
- Cut the bacon into small strips or cubes. Since this is a fatty part of the meat, I fry it in a frying pan without additional oil until lightly browned. But here it’s up to your taste - if you like crispy, rather dried pieces, fry longer. Personally, I prefer medium roast.
- If you love champignons, then they are also quite appropriate. Wash them thoroughly, cut into slices and quickly and briefly fry in a frying pan with a small amount of vegetable oil.
- I always do both (bacon and mushrooms), and of course, I always finely chop the green onions. All this can be put on a plate and served along with the soup. By and large, you can eat the soup, for example, simply with sour cream, or add the suggested additions, simply taking the desired amount from the common dish.
- My favorite version is this with pieces of fried bread (a must), bacon and quite a lot of green onions. You choose what you like and taste. You can come up with your own additions. Bon appetit everyone
Bread soup with paprika
- black bread - 3 slices
- olive oil
- chicken broth
- water
- ground sweet paprika - 2 tbsp. l.
- garlic - 1 clove
- egg - 1 pc.
- vinegar
Preparation
- Fry the pieces of bread in olive oil.
- Pour in chicken broth and water, add sweet paprika and salt. Boil a little with the addition of garlic, then remove the garlic and puree the soup with a blender.
- Add a little vinegar to boiling water, make a funnel in the water, add an egg, boil for 1 minute and carefully remove. Serve the soup with a poached egg. Bon appetit!
Pumpkin soup
Hearty and healthy soup.
Ingredients:
- Pumpkin
- Potato
- Onion
- Carrot
- Chicken breast
- Bread
Preparation:
Cook chicken broth. While it is cooking, roughly chop the vegetables and pumpkin. Remove the chicken from the broth and add vegetables and pumpkin; cook until soft. He will cut the chicken. Cut off the top of the bread, scrape out the crumbs and bake a little. Blend the soup with a blender until smooth. Pour the soup into the bread and add the meat. https://www.youtube.com/watch?v=zkztJTFu0Ec&feature=youtu.be
Latvian spiced bread soup
A unique dish of national Latvian cuisine. Very tasty, aromatic, piquant and original! Ingredients:
- Rye bread - 10 pieces.
- Water - 2 l
- Dried apricots - 1 handful
- Prunes -1 handful
- Raisins - 1 handful
- Candied fruits - 1 tbsp
- Sugar - to taste
- Cinnamon, cloves, star anise, cardamom - to taste
- Lemon – 1 slice
- Cream 35% - for serving
Preparation
- And these are the spices that we will definitely need. I usually put 1 - 2 cinnamon sticks, 3 - 4 cloves /can be ground/, 1 - 2 star anise flowers, 2 cardamom boxes.
- We will need the blackest bread. Ideally, it should be dried in the oven and then covered with boiling water overnight. In the morning, rub through a colander, or grind with a meat grinder. Many people also use a blender, but then the structure of the soup will be too homogeneous. In Latvia, caraway seeds are often added to rye bread when baking; its presence makes the bread soup even more piquant.
- Pour the pureed pulp into a liter of water, add sugar, dried fruits, candied fruits (I used lemon and orange peels) and spices. Cook for about 10 minutes. Add water if necessary.
- At the same stage, part of the water can be replaced with apple juice. You may need a slice of lemon to finish the taste. The thickness of the bread soup should resemble thin semolina porridge; keep in mind that it will thicken even more as it cools. Bread soup must be well cooled before serving.
In Latvia, bread soup is traditionally topped with whipped cream. Bon appetit!
Cheese and garlic soup in bread
This version of the soup is easy to prepare and also low in calories.
Ingredients:
- Chicken broth 1.5 l.
- Garlic 1 clove
- Greenery
- Cheese 150 g.
- Bread
Preparation
- In order to prepare the soup, you need to cook 1.5 liters of broth. Now add chopped garlic cloves and herbs to the prepared broth. Cut the cheese into cubes and cook until it melts.
- Cut off the top crust of the bread and peel the crust from the soft part. After this, place the bread in an oven preheated to 180 degrees and wait for 5-7 minutes. Almost ready, all that remains is to take out the bread and pour the soup into it.
Cold radish soup in black bread
Healthy soup in black bread.
Ingredients:
- Black bread 2 pcs.
- Cream 10% 100g.
- Rice vinegar 1 teaspoon
- Radish 250g.
- Cucumber 2-3 pcs.
- Salt and pepper to taste
- Parsley 20g.
Preparation:
Cut the radishes into pieces, peel and chop the cucumber, put the chopped vegetables in a blender and add cream. And a teaspoon of vinegar. We turn the contents of the blender into puree, add salt and pepper. Cut off the top of the bread and take out the pulp, and bake for 5 minutes in the oven. Put the soup into the bread.
Meat solyanka in Bread
Fragrant hodgepodge in bread is a dish for true gourmets.
Ingredients:
- Ventricles
- Chicken
- Veal
- Potato
- Sausages
- Onion
- Carrot
- Pepper
- Tomatoes
- Tomato paste
Preparation
- Cook broth from chicken, veal and gizzards. After removing all the meat, add potatoes to the broth and cook until tender. At this time, fry sausages, onions, carrots, peppers, tomatoes and tomato paste.
- Add all the prepared ingredients along with the ham to the broth. Add dried garlic, allspice, cloves and bay leaves to the hodgepodge and cook until tender.
- Cut off the top of the bread and clean the inside of the bread. Coat the crust with egg white and bake. Pour the soup into the bread and serve.
How to make delicious bread with your own hands
To prepare you will need:
- Warm water (no more than 40C) – 750 ml.
- Honey – 4 tsp.
- Yeast (dry) – 5-6 tsp.
- Flour (rye and wheat) – 800 g each.
- Salt – 4 tbsp.
Round bread for soup can be bought at any store. But, if you want the soup to be even tastier, make the bread yourself. The recipe for making bread, as well as soup, is very simple, although it takes a lot of time.
- The first step is to dissolve honey in warm water.
- Mix both flours with yeast and combine with honey syrup. Add salt.
- Cover the dough with film or a towel and place it in a warm place.
- After 15-20 minutes, you can begin to knead the dough, adding the required amount of flour in the process. As soon as the dough stops sticking to your hands, you can consider it ready.
- Now you need the dough to double in size. Leave it in a sealed container for at least an hour.
- Divide the resulting volume into 4 parts, roll into balls and leave to rise for another hour.
- Set the oven to 260C. While it is heating up, take out the balls and make thin cuts on them with a sharp knife.
- Lightly moisten with water using a brush and place in the oven.
- After about 1 minute, take out the dough, moisten it with water again and put it back in the oven. This procedure must be done 2-3 times.
- After this, leave the bread alone for 20 minutes until a golden brown crust forms.
You don’t have to go to Prague to try this unusual bread soup. By following some simple tips, you can prepare it yourself at home.
Beer soup in bread
A great soup for beer lovers.
Ingredients:
- Beef 200 g.
- Onion 1 pc.
- Carrot 1 pc.
- Champignons 200 g.
- Garlic 3 cloves
- White bread 1 slice
- Celery 70 g.
- Tomato paste 2 tbsp. spoons
- Dark beer 1 l.
- Bread 1 pc.
Preparation
- Soak a slice of white bread in beer. Cut the meat and fry it. We take out the meat and fry the onions and carrots in the same place, as the vegetables are cooked, add tomato paste. Place celery cut into cubes in a frying pan.
- Add the boiled champignons and simmer for a couple of minutes. Now squeeze the garlic into the pan and stir. Pass the bread slice with beer through a blender and add to the vegetables, cook over low heat for 45 minutes. Now cut off the top of the bread, clean the crumb. And pour soup into them.
It is recommended to prepare this soup with Porter beer.
Winterfell Chicken Garlic Chowder
This soup is sure to please Game of Thrones fans.
Ingredients:
- Onion
- Potato
- Chicken
- Garlic
- Cream
Preparation:
First, chop the garlic, potatoes, onions and chicken. Fry the garlic in a saucepan and after 2 minutes add everything else. Fry for 8-12 minutes and fill everything with water, add a little cream. Cook for 40 minutes, at the end grind everything with a blender and add salt and pepper. Cut off the top of the bread and remove the crumb. Pour the soup into the bread and serve with crown and rosemary.
Goulash soup in bread
Meat lovers will surely appreciate goulash soup in bread! Thick, hearty goulash is not difficult to prepare.
Goulash soup.
You will need:
- Beef (or pork) - 350 gr.;
- Beef broth - 2 l.
- Butter - 100 gr.;
- Garlic - 2-3 cloves;
- Potatoes - 1 kg;
- Flour - 150 gr.;
- Onion - 150 gr.;
- Salt, black pepper, paprika - 20 g each;
- Cumin, marjoram, fresh herbs - to taste.
Preparation
- Fry finely chopped garlic and onion in butter (50 g) until transparent.
- Cut the meat into small pieces and place in a frying pan with the onion and garlic, fry for 5 minutes. Sprinkle with salt and spices.
- Pour in the broth, let it boil and cook over low heat.
- Less often, cut potatoes into small cubes and add them to the soup.
- Fry the flour in the remaining oil until brown and add to the soup.
- Cook the soup for another half hour, season with marjoram.
- Pour the soup into prepared bread pots and decorate with herbs.
- Ready! A very tasty and satisfying goulash soup in bread will decorate any table on a regular weekday or on a holiday.
