Couple of years ago, when I blogged about Estonian rye bread soup, the idea of a 'sweet' bread soup seemed very unusual to most of my (non-Estonian) readers. But trust me - the rye bread soup is cheap (usually using stale rye bread) and cheerful, and very tasty. Here's a seasonal version of the soup, using pale pink rhubarb stalks. Whereas the rye bread soup isn't particularly sugary-sweet anyway, this late spring/early summer version is even lighter and with a slight and welcome tang.
Rhubarb and rye bread soup
(Leivasupp rabarbriga)
Serves six to eight
400 g rhubarb, cleaned
200 g rye bread
1 litre water
100 g caster sugar
a cinnamon stick
some vanilla extract
To serve:
sour cream or yoghurt
Break the rye bread into chunks, place into a pan with 1 litre of cold water. Leave to soften for a few hours.
Bring slowly into the boil.
Cut the rhubarb into thick slices, add to the pan with sugar and cinnamon stick. Simmer the soup for 15-20 minutes, or until the bread and rhubarb are soft and mushy.
Season with vanilla.
Cool before serving.
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