Bread soup with whipped sour cream

Name: Bread soup with whipped sour cream
Total time: 45 min
Yield: 3
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; Wild strawberry sorbet 150 g

3 servings

45 minutes

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

Energy value per serving

CaloriesProteinsFatsCarbohydrates

394.5

kcal

11.8g

grams

6.9g

grams

74.6g

grams

Ingredients

3servings

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

Wild 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:
1. Rye croutons: 125 g
2. Rye malt: 19 g
3. Prunes: 38 g
4. Apple juice: 500 ml
5. Brown sugar: 7 g

2
Whip the sour cream separately until fluffy.
Required ingredients:
1. 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:
1. Sour cream: 50 g
2. Wild strawberry sorbet: 150 g

Bread soup with whipped sour cream

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