It's not often that I try something from Northern European cuisine in my kitchen. Mediterranean or central European dishes appear much more often on our menus. Try this deliciousness!

INGREDIENTS

• Yeast-free rye bread 150 grams
• Dried fruits 150 grams
• Cranberry 50 Gram
• Cream 35% 60 Gram
• Boiled water 2 glasses
• Sugar 4 tbsp. spoons
• Cinnamon 0.25 teaspoons
• Vanilla sugar 0.5 teaspoons
• Cookies To taste

Step 1

Cut the bread into slices. Place it on a baking sheet lined with parchment. Place the slices in the oven at 160 degrees for 30 minutes. Then cool the bread.

Step 2

Break the bread into small pieces. Fill them with water. Leave covered for 35 minutes.

Step 3

Rinse dried fruits in a colander and then dry.

Step 4

Grind the bread in a blender until mushy.

Step 5

Add sugar, cinnamon and dried fruits to the bread in a saucepan. Put the soup on the fire. Cook it for 10 minutes over medium heat. Then leave until completely cool. And then put it in the refrigerator for 2 hours.

Step 6

Rinse 30 grams of cranberries and press them through a sieve with a spoon to release the juice. Add it to the soup. Stir.

Step 7

Separately, beat the cream with vanilla sugar.

Step 8

When serving, garnish the soup with cream, cranberries and cookies. Enjoy your tasting!

povar.ru

Bread soup

A peculiar and rather unusual soup that may surprise you with its pleasant taste. Interesting? Then it's time to cook and try!

Total cooking time – 0 hours 45 minutes

Active cooking time – 0 hours 30 minutes

Cost - very economical

Calorie content per 100 g - 115 kcal

Number of servings – 4 servings

How to make bread soup

Bread - 300 g rye, black

Broth - 1.2 liters of any broth or water

Chicken egg - 1 pc.

Onion – 100 g

Processed cheese – 100 g

Green onion – 50 g

Black pepper - to taste

Vegetable oil - 4 tbsp. for frying

Champignons - optional

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 saucepan, in which you will then simply cook our soup. If you did everything in a saucepan or duck pot, pour it straight 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 put 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 that I use to make 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!

menunedeli.ru

Culinary traditions of our ancestors: bread soups

At all times, people treated food very carefully, trying not to throw anything away, and savvy housewives invented more and more new recipes for interesting dishes, the creation of which was prompted by the need to use certain products that were left in small quantities. There was another problem with bread - it sometimes dried out, and many recipes were also invented for this case, for example, bread soups.

Bread soup is a relative of okroshka; initially it was made from what was on hand. Of course, over time, recipes for “rich” bread soups appeared, to which meat and other expensive products were added. As a result, today we have many recipes for such soups, but they are not popular among modern housewives, the main reason for which is the fact that few people know about such soups.

Did you know that if you have rye bread, flour, butter, sour cream and herbs on hand, you can cook a very tasty, appetizing and satisfying soup? No? Then we'll tell you.

Bread soup recipe

You will need: 200g rye bread, 40g butter, 25g flour, 1l water, dill or parsley, sour cream, salt.

How to make pureed bread soup. Finely chop the bread, fry it in some butter until browned, then put it in a saucepan, pour in 1 liter of boiling water, boil until soft, drain off excess liquid, puree the bread with a blender or puree. Lightly brown the flour in butter, add to the mashed bread puree, and boil the mixture. Season the soup with the remaining butter and sour cream, add salt, heat, but do not boil. Before serving, sprinkle the soup with chopped herbs.

Bread soups were prepared with different types of bread - rye, wheat, grain, etc., in water, and in broths - meat, vegetable, chicken, depending on what the housewife had on hand. The next version of the soup is made with meat broth and wheat bread.

Recipe for bread soup with cheese and egg in meat broth

You will need: 1 liter of meat broth, 200 g of wheat bread, 60 g of butter, 50 g of grated cheese, 2 raw eggs, green onions.

How to make bread soup with cheese and eggs. Cut the bread into slices and fry in butter on both sides until browned. Place the bread in a saucepan, pour in the meat broth, leaving 100 ml, bring to a boil, add grated cheese, stir. Mix 100 ml of broth with raw eggs, beat with a fork, add the mixture to the soup while vigorously stirring. Bring the soup to a boil, immediately remove from heat and sprinkle with chopped green onions before serving.

If you have never tried such soups, then you should definitely do so - they turn out very tasty, thick, satisfying and appetizing. It takes very little time to prepare, which makes such soups very relevant for modern housewives.

Recipe for creamy bread soup with vegetables

You will need: 300g fresh tomatoes, 250g potatoes, 200g wheat bread, 100ml cream/milk, 60g butter, 2l water, 1 egg, salt.

How to make bread puree soup with vegetables. Peel and cut the potatoes into cubes, cut the tomatoes into cubes, put these vegetables in a saucepan, pour in hot water, and boil until soft. Add bread to the vegetables, boil until softened, then puree the soup with a blender or puree. Bring the pureed soup to a boil, remove from heat, add the yolks mixed with cream. Before serving, season the soup with butter.

As we have already noted, bread soups could also be “rich” - with meat and a large number of ingredients. An example is the following soup.

Brisket and Bean Bread Soup Recipe

You will need: 2.5 liters of water, 600g of stale rye bread or crackers from it, 300g of white beans, 200g of dried/raw smoked pork belly, 4 tomatoes, 2 onions and cloves of garlic, cilantro, parsley, black pepper, vegetable oil, salt.

How to Make Bread Soup with Brisket and Beans. Pour cold water over the beans and leave overnight, then add new water and simmer for an hour over low heat. In oil in a frying pan, fry the chopped onion with chopped brisket and tomatoes, cut them into cubes, add chopped garlic, then put the frying in the broth with the beans, add salt, stir. Pour the soup into portioned pots, put a large piece of dry bread in each, season with spices and simmer at 150 degrees for 15-20 minutes. Serve the soup in pots, sprinkled with herbs.

Bread soups could even be sweet - they were part of the daily diet of our ancestors, and they, of course, no matter how they were prepared, even in sweet versions.

Sweet Bread Soup with Cream Recipe

You will need: 45g rye bread, 30ml cream, 20g cranberries and raisins/dried fruits, 1 apple, 1.5-2 tbsp. sugar, 1 tsp. powdered sugar, a pinch of ground cinnamon.

How to make sweet creamy bread soup. Fry the rye crackers, pour boiling water, let the bread soften and swell, puree with a blender or puree. Add pre-washed and soaked raisins to the bread mixture along with sliced ​​apples, cinnamon, sugar and grated cranberries, simmer the soup over low heat for 5-10 minutes, let cool. Serve with whipped cream and cool.

Recipe for sweet bread soup with honey

You will need: 1.5 liters of water, 150 g of wheat crackers, 250 g of apples, 30 g of honey, 20 g of butter, cinnamon, lemon zest, sugar, salt.

How to make sweet bread soup with honey. Grate the bread, pour the crumbs into boiling water, simmer over low heat until pureed, add lemon zest, honey, and cinnamon. Place raisins, which should be soaked in advance, in the soup, boil for 5 minutes, then add diced apples. Next, the soup is brought to a boil, seasoned with oil, salted and sweetened with sugar.

Of course, today the bread soups proposed in this article will seem a little strange and unusual to many. However, it’s worth a try - it’s fast, tasty, very simple, interesting and satisfying!

They prepared it. Look what happened

ovkuse.ru

Bread soup

Again a recipe from the wonderful Vanya. He said that no one has ever been able to identify the ingredients of this wonderful soup, but it is wonderfully tasty and, most importantly, unusual, unlike anything else. To be honest, I was also amazed at the simplicity and the result. I really, really love this, when it’s impossible to understand how it’s done, although everything seems so obvious. And the ingredients are more than affordable.

Ingredients

• Smoked brisket - 500 g

• Any broth will do, and if you don’t have it, just take water, this is quite acceptable here. The broth from the loin itself on the water will be quite “strong” in itself.

Caramelize (fry) the loin well in a saucepan on all sides, drain off excess fat and add hot broth or water. Cook over high heat for 10 minutes, then cover with a lid, turn the heat to low and at least another 30 minutes.

At this time, cut the baguette and brown it very well in the oven.

Remove the loin from the broth and put our croutons there.

Pour in milk, previously brought to a boil.

Cover with a lid and let the breadcrumbs swell well. Ten minutes.

Look, if you want the soup to be completely creamy, drain off some of the liquid.

Add mustard, oil and balsamic vinegar (if you don’t have balsamic, add a little sourness with lemon juice).

Salt and pepper to taste. Beat well with a blender.

Serve with croutons! It’s especially wonderful when it still holds foam after the blender.

No one, believe me, no one will ever be able to tell you what this soup is made from.

At first we tried to guess, but it didn’t work out well.)

And the loin, as a side dish for soup, should also be sent to the table - it will be wonderful with mustard.

And be sure to have two glasses of vodka (big boys can have three)!

www.belonika.ru

Bread soup for every taste!

• 200+70 rye bread
• 2 medium onions
• 1 egg
• 0.5 tsp cumin or coriander

1 liter of water or any broth

How to cook

Cut 200+70g of bread and onions into cubes. Place the onions in a frying pan or saucepan with a thick bottom (I have a duck pan) and fry in vegetable oil

minute. Add bread (200g) and fry for another 4 minutes. There is no need to fry too much

If fried in a frying pan, transfer to a saucepan and pour

1 liter of water (broth), salt, pepper, add cumin (coriander), let it boil. Stirring continuously, pour the egg into the soup and turn off.

Let it brew under the lid for 10-15 minutes.

At this time, fry the remaining bread cubes (70 g) in a frying pan. Cut the bacon into strips and fry, chop the pickled onion. Lightly cook and cut the champignons as desired. We peel the garlic and put it through a garlic press. In short, we make any dressing you like.

Place the desired amount of melted cheese to taste on a plate and add the appropriate ingredients. Add green onions and fried croutons.

Step by step photos

Additional Information

The bread soup itself is the basis! I give my little one only this, without any cheese, with garlic and sour cream. Everyone else is optional. There is no end in sight for experimentation! I made it with greens, smoked sausage, and just fried pork. Either way, it’s delicious! True, I like it better with melted cheese than without it. Everyone disposes of something after the holidays. And how much bread is left! Stale, broken - everything will do for soup! A big plus is that we make the base, and then at least everyone has their own version! There are NO dissatisfied with any ingredient (for example garlic)!

Recipe: Bread soup for every taste!, how to cook quickly and tasty at home

by Notes of the Wild Mistress

Without bread there is no lunch. It is no coincidence that people say - bread-breadwinner, bread-father. But they not only ate bread just like that, but also prepared a variety of dishes with it. We offer you two recipes for bread soup - a delicious first course that will perfectly diversify your lunch menu. These soups are very easy to prepare, but they turn out nourishing, inexpensive and tasty!

Italian bread soup

Products: 400g wheat bread, 4 cloves of garlic, 4 medium tomatoes, 2 liters of meat broth, half a glass of grated cheese, salt, pepper, basil to taste.

Making Italian Bread Soup

Soak sliced ​​wheat bread in water. Crush the garlic and fry it in vegetable oil until golden brown, then remove it from the frying pan, and put the squeezed bread in there and lightly fry it, stirring constantly. Then add meat broth, peeled tomatoes, salt, pepper, basil. Cover with a lid and simmer over low heat for about an hour until the soup thickens. Remove from heat and add grated cheese. Mix everything and pour into plates.

Czech rye bread soup

Products: 200g rye bread, 1.5 liters of meat or chicken broth, 2 tablespoons of butter, 2 egg yolks, half a glass of sour cream, 2 tablespoons of flour, salt and spices to taste.

Making Czech rye bread soup

Cut the rye bread into slices, pour in hot broth and cook for 15-20 minutes, then rub through a colander. Mix melted butter, sour cream, egg yolks and flour, then, stirring, pour the mixture into the hot soup and bring it to a boil again. If desired, you can add pieces of ham or sausage to the finished soup.

Bon appetit!

Have you tried bread soup? I’ve made this soup several times already, I’ll be honest – I like it, it turns out very tasty, the consistency is quite thick and rich.

In such a soup you definitely need to add fried bacon and golden-brown croutons, and you can’t do without greens. The base plays a significant role - it should be a good aromatic broth based on chicken or vegetables. You also need to take bread that you like to taste; you can use pieces of bread left over after the feast. The soup should be served hot; spices can be added to taste.

Prepare products according to the list.

Pour the broth into the pan. Use rich, tasty broth, adjust its taste with salt and pepper.

Break pieces of gray bread into random pieces and add to the broth.

Add tomato paste into the pan. Peel a few cloves of garlic and add to the pan. Cook the soup over the fire for 10 minutes.

Cut one or more pieces of bread into cubes, cut the bacon into strips.

Place the bread and bacon in the pan and fry until golden brown. Due to the fact that bacon is spiced, the crackers will be very aromatic and tasty.

Whisk one chicken egg in a bowl and pour it in a stream into the pan.

After ten minutes, crush the pieces of softened bread in the broth. Stir, add more broth if desired - adjust the thickness. Test the soup for salt and adjust the taste to your desired level. Serve bread soup with croutons, bacon and herbs.

The amazing country of Latvia - cold, amber-warmed nature, cozy little cafes with aromatic baked goods and delicious coffee, Riga balsam, sprats and, of course, rye bread... For us southerners, accustomed to white wheat bread, black rye is a real delicacy. But the most amazing thing is the sweet bread soup - a masterpiece of Latvian cooking. In the Baltics, it is prepared everywhere from rye crackers. This dish, unique in its simplicity and at the same time unusualness, has a centuries-old history. There is still a dispute between the North Baltic countries (Sweden, Denmark, Latvia and Estonia) as to who was the first to think of pouring boiling water over the remains of dry bread, adding sugar and dried fruits to prepare a delicious dessert. Be that as it may, in Russia this soup is known as a dish of Latvian cuisine and, if you need a tasty and healthy dessert, then sweet Latvian bread soup is the one.

You will need:

• rye bread 150 gr
• water 550 ml
• sugar 70 gr
• cinnamon 0.25 tsp
• 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.
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.

Step-by-step photo recipe:

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 t 160° C 25-30 minutes. Stir the crackers every 10 minutes. It is important that they do not burn. Cool.

Cooled crackers transfer to a saucepan pour boiling water over it. 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. 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 soup, but I prefer 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.

Swollen crackers grind 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, creamier - depending on the amount of water.

Add to bread mixture sugar And cinnamon. The quantities are approximate, add according to your taste.

Add, 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, because 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 30 sec and rub through a sieve.

Add 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.
Advice: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 time and effort, you can use cream from a can.

Decorate a bowl of soup cranberries And cinnamon stick.

ABOUT cranberries I would like to say separately, because this is an unusually healthy berry - a storehouse of vitamins and microelements, It's a must have 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!

My favorite coffee pairing is simple Latvian Elgava ceramics made from red clay - very homey flavor.

Latvian bread soup. Brief recipe.

You will 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

Slice 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 crackers in a saucepan with a thick bottom, add boiling water, cover with a lid and leave to swell for 30 - 40 minutes.
Grind the swollen crackers with a blender.
Add dried fruits, sugar and cinnamon to the bread mass, stir and cook with continuous stirring for 10 minutes.
Heat frozen cranberries in the microwave for 30 seconds and rub through a sieve. Add cranberry juice to the cooled bread mixture and stir.
Divide the bread soup into bowls and top with whipped cream and cranberries.

In contact with

Again a recipe from the wonderful Vanya. He said that no one has ever been able to identify the ingredients of this wonderful soup, but it is wonderfully tasty and, most importantly, unusual, unlike anything else. To be honest, I was also amazed at the simplicity and the result. I really, really love this, when it’s impossible to understand how it’s done, although everything seems so obvious. And the ingredients are more than affordable.

Ingredients

for 12 servings Has already

• Smoked brisket- 500 g
• Baguette - 2 pcs.
• Broth - 2 l
• Milk - 500 ml
• Butter - 100 g
• Mustard - 2 tbsp.
• Balsamic vinegar- 2 tbsp.
• Sea salt
• Ground black pepper

Save Reset

• Any broth will do, and if you don’t have it, just take water, this is quite acceptable here. The broth from the loin itself on the water will be quite “strong” in itself.

1.

Caramelize (fry) the loin well in a saucepan on all sides, drain off excess fat and add hot broth or water. Cook over high heat for 10 minutes, then cover with a lid, turn the heat to low and at least another 30 minutes.

2.

At this time, cut the baguette and brown it very well in the oven.

3.

Remove the loin from the broth and put our croutons there.

Pour in milk, previously brought to a boil.
Cover with a lid and let the breadcrumbs swell well. Ten minutes.
Look, if you want the soup to be completely creamy, drain off some of the liquid.

4.

Add mustard, oil and balsamic vinegar (if you don’t have balsamic vinegar, add a little sourness with lemon juice).
Salt and pepper to taste. Beat well with a blender.