Estonian Bread Soup

     When you ask an Estonian about their national dishes, the first thing they mention always is their bread soup, which, of course according to our food guide there are dozens of varieties. This soup should ideally be made with sourdough black bread, but you can use a good pumpernickel. Serve it at the end, rather than the beginning of the meal, as it is really more of a dessert soup.
 

 

Ingredients

1/4 cup Calvados or plum brandy

1/2 cup raisins 

1/2 cup sugar (or according to taste)

5 cups water

6 slices black sourdough bread (crusts removed, toasted)

2 small tart apples ( peeled, halved, and sliced)

1/2 cup fresh cranberries

3/4 cup pitted dried prunes

1/2 cup cranberry juice

1 piece (inch) cinnamon stick

1 lemon juice

3 cloves

whipped cream for garnish

Directions
1. Soak the raisins in the Calvados (Apple Brandy) for 20 to 30 minutes.
2. In a soup pot, put the water and 1/2 cup sugar to a boil over high heat.
3. Add the bread, and then reduce the heat to low and simmer until the bread just begins to dissolve.
4. Remove the bread with a slotted spoon and push it through a fine sieve. You can also process it in a food processor, but for no more than two pulses. The bread should not be pureed.
5. Stir the bread back into the pot. Add the raisins with their soaking liquid, apples, prunes, cranberries, cranberry juice, cinnamon stick, lemon zest, and cloves.
6. Bring to a boil, and then reduce the heat and simmer, covered, until the fruits are tender. Remove from the heat.
7. Taste the soup and add more sugar, if desired.
8. Cool, then refrigerate for at least 1 hour.

Serving:
Remove the cinnamon stick and cloves before eating. Serve the soup into serving bowls, with wipped cream. Serving will be enough for 6 people.