Bread soup

Ingredients for Making Bread Soup

For soup

  1. Unleavened rye bread 150 grams
  2. Dried fruits (raisins, dried apricots, prunes) 100-150 grams
  3. Water 2 cups
  4. Sugar 3-4 tablespoons
  5. Ground cinnamon 1/4 teaspoon
  6. Cranberries (fresh or frozen) 30 grams

For whipped cream

  1. Fat cream (more than 30%) 60 grams
  2. 1/2 teaspoon vanilla sugar

To decorate

  1. Chocolate gingerbread cookies (or cookies) to taste
  2. Fresh cranberries to taste
  • Main Ingredients: Raisins, Dried Apricots, Prunes, Cranberries, Cream, Bread
  • Serving 4 servings
  • Cuisine of the world


A blender, a pan with a thick bottom or non-stick coating, a sieve, a tablespoon, a mixer, a deep plate - 3 pieces, a baking tray, kitchen oven mitts, ladle, spatula.

Cooking Bread Soup:

Step 1: Dry the bread.

Cut thin slices of yeast-free rye bread and place on a baking sheet covered with parchment. Preheat the oven to 150-160 degrees Celsius and send bread to it on 25-30 minutes. In this case, sometimes open the oven and check the readiness of crackers, as well as turn them side to side so that they do not burn.
Remove dried bread slices from the oven and cool to room temperature.

Step 2: Soak the bread.

Break the cooled crackers into smaller pieces and put in a deep plate, pour 2 glasses boiling water, cover and leave on 30-40 minutes. During this time, the bread will get wet properly.

Step 3: Prepare Dried Fruits.

While the rye bread is getting wet, we have time to prepare dried fruits. Take dried apricots, raisins and prunes in any proportions as you like, pour in a colander or sieve and rinse them thoroughly with warm tap water. Then, for some time, fix the dried fruits in a colander by weight, so that they have excess liquid from the glass.

Step 4: Grind the bread.

Soaked rye bread, transfer together with water into a pan and chop with a blender, turning it into mashed potatoes.
Blender is a relatively recent invention, bread soup was prepared long before the appearance of this device. At that time, sodden crackers were ground through a large sieve with a crush. Many modern housewives also adhere to this method, since it allows you to preserve the structure of bread, while the blender turns the soup into cream. But this is a matter of taste.

Step 5: Cook the bread soup.

Mix the bread crushed in one way or another with sugar and ground cinnamon. Put the soup on medium heat and add washed dried fruit. The bread mass is very prone to stick and blow bubbles, splashing burning drops, so be careful and stir your soup all the time. Cook like this for 10 minutes. Then turn off the heat and leave the soup to cool first to room temperature, and then completely hide it in the refrigerator for a couple of hours.

Step 6: Prepare Cranberry Juice

Rinse fresh or thawed cranberries, sort and pour into a sieve. Then, using a tablespoon, crush the berries to make the juice stand out.
Add the resulting liquid to the cooled soup and mix thoroughly. At what cranberry juice is best added even before you remove the dish to infuse in the refrigerator.

Step 7: Whip the cream.

Not long before you intend to serve already chilled bread soup to the table, prepare whipped cream for it. I remind you that you need to whip them in a clean, cold dish, and the cream itself must be fresh from the refrigerator. Pour them into a bowl, sprinkle vanilla sugar and beat in a thick foam using a mixer.

Step 8: Serve the bread soup.

Chilled bread soup can be served on a plate or pour it into dessert bowls. And since the consistency of the soup is not very attractive to the eyes, the finished dish must be decorated. For decoration, use whipped cream, fresh cranberries and chocolate chip cookies or gingerbread cookies of various shapes.

Now, now the bread soup is not only very tasty, but also beautiful, so feel free to serve it on the table.
Enjoy your meal!

Recipe Tips:

- To quickly defrost cranberries, you can warm it in the microwave for 30 seconds.

- To save time, you can use purchased canned cream.

- It is not necessary to use only the dried fruits listed in the recipe, now there are a lot of them in the store, so you can get away from traditions a bit and use what you like.