Bread soup with dried fruits

1 serving


Pour large, well-dried slices of black rye bread with boiling water, close with a lid and leave to swell. Then wipe the soaked crumbs through a colander and add well-washed raisins to them. Boil dried pears, apples and plums separately, let them brew. Separate the fruit decoction, add sugar. Dilute the bread puree-like mass with raisins with chilled fruit decoction to the desired consistency. Cold the soup to taste with cream or citric acid and cinnamon.