Bread soup with whipped sour cream

3 servings

45 minutes

The recipe is taken from Nika Ganich's book "Geography to Taste. Estonia.

Energy value per serving

• Calories: 394.5
• Proteins: 11.8g
• Fats: 6.9g
• Carbohydrates: 74.6g

Ingredients

• Rye croutons: 125 g
• Rye malt: 19 g
• Prunes: 38 g
• Apple juice: 500 ml
• Brown sugar: 7 g
• Milk: 250 ml
• Sour cream: 50 g
• Strawberry sorbet: 150 g

Cooking steps

1. Mix rye croutons roasted to coffee color, malt, apple juice, prunes, and brown sugar in a pot. Bring to a boil and simmer for 20-30 minutes on low heat. Remove from heat and puree with a hand blender until smooth. Set aside to cool.

   Required ingredients:

   • Rye croutons: 125 g
   • Rye malt: 19 g
   • Prunes: 38 g
   • Apple juice: 500 ml
   • Brown sugar: 7 g

2. Whip the sour cream separately until fluffy.

   Required ingredients:

   • Sour cream: 50 g

3. Serve the chilled bread soup in a deep plate, topped with whipped sour cream. It can be served with a sour berry sorbet.

   Required ingredients:

   • Sour cream: 50 g
   • Strawberry sorbet: 150 g