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Latvian bread soup is a delicacy that has a rich taste. For the sake of this dish, many gourmets do not expect stale bread, but dry it themselves.
Pour boiling water over the croutons and leave for half an hour. Grind the swollen bread with a blender until creamy.
Latvian soup can be thin or thick, depending on the amount of water.
Add and stir in sugar, cinnamon and dried fruit. Cook, stirring continuously, for 10 minutes.
The soup is served cold, topped with whipped cream with vanilla sugar. True gourmets also add cranberry juice: put frozen cranberries in the microwave for 30 seconds, and then rub through a sieve.
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