Leivasupp (Leivasupp)
Overview
Leivasupp is an Estonian sweet bread soup made with dark rye bread. Stale black rye bread is broken into pieces, soaked in water and then simmered until it falls apart, before being pressed through a sieve or blended. Raisins, prunes or other dried fruit and pieces of apple are cooked in it, and it is sweetened with sugar or honey and flavoured with cinnamon, lemon zest and sometimes a little kali, the Estonian bread drink. The soup is thick, dark and slightly sour, and it is served warm or cold as a dessert, topped with a spoonful of whipped cream.
History
Rye bread has been the everyday food of Estonia for centuries, and no piece was thrown away, so leftover bread was turned into soups and puddings. Leivasupp was a common dessert in farmhouses and remains a familiar, much-loved home dessert, often made with the last of the week's bread. Similar bread soups are made in Latvia, Finland and Denmark.
Main ingredients
Rye bread, dried fruit, apple, sugar, cinnamon, whipped cream. The soup is built on sweet rye bread purée and is usually served hot. Diet: vegetarian; not usually gluten-free.
Explore: More soups from Estonia
Recipe
Method
- 12 h 15 min
Soak the bread in the water for 2 hours, then simmer for 15 minutes.
- 2
Blend or press through a sieve.
- 315 min
Add the dried fruit, apples, sugar, cinnamon and lemon zest and simmer for 15 minutes.
- 4
Stir often so it does not stick, and add water if it is too thick.
- 5
Serve warm or chilled with whipped cream.
- ✓
Serve. About 45 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
