A sweet, warm Latvian dessert soup made from dark rye bread simmered with dried fruits, spiced with cinnamon and served with whipped cream.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: ceramic soup bowl
Garnishes: whipped cream, cinnamon dust, dried cranberries
Accompaniments: vanilla cookies
Instructions
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1
Soak torn rye bread in water for at least 4 hours or overnight.
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2
Simmer the bread and water mixture with cinnamon stick and cloves for 20 min until bread dissolves.
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3
Remove cinnamon and cloves. Blend until smooth.
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4
Add dried fruits, sugar, and lemon zest. Simmer 10 min until fruits are plump.
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5
Serve warm in bowls topped with a generous dollop of whipped cream and a sprinkle of cinnamon.
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6
Can also be served chilled in summer.
Did You Know?
Maizes zupa transforms stale rye bread into an elegant dessert — a perfect example of Latvia's waste-nothing culinary philosophy.
Chef's Notes
Equipment Tips
- large pot
- blender or immersion blender
- whisk
Garnishing
whipped cream, cinnamon dust, dried cranberries
Accompaniments
vanilla cookies
The Story Behind Maizes Zupa
Bread soup exemplifies the Baltic tradition of never wasting food. Dark rye bread, the foundation of Latvian cuisine, gets a second life in this sweet preparation that combines it with dried fruits from summer preserving. The dish bridges seasons, using stored ingredients to create warmth in winter.
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