Baltic Rye Bread Soup (Baltijos ruginės duonos sriuba)
Baltijos ruginės duonos sriuba, or Baltic Rye Bread Soup, is a traditional dish from the Baltic cuisines that is both hearty and comforting. This soup is a perfect way to use up leftover rye bread and is often enjoyed during the colder months.
Ingredients
- 4 cups water
- 200g rye bread, sliced
- 1 onion, finely chopped
- 2 tbsp butter
- 1 tbsp all-purpose flour
- 1 tsp sugar
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, bring the water to a boil.
- Add the rye bread slices and let them simmer for 10 minutes.
- In a separate pan, sauté the chopped onion in butter until translucent.
- Sprinkle the flour over the onions and cook for 2-3 minutes, stirring constantly.
- Transfer the onion mixture to the pot with the rye bread and water.
- Add sugar, bay leaf, salt, and pepper. Simmer for another 10 minutes.
- Remove the bay leaf and blend the soup until smooth.
- Serve hot, garnished with fresh parsley.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 40g
- Protein
- 8g
- Fat
- 6g
Supplies
Large pot Saucepan Blender
Tools
Knife Cutting board Wooden spoon
Serving suggestions
Serving suggestions: Serve the Baltic Rye Bread Soup with a side of pickles or a dollop of sour cream for added richness.
Tips & tricks
Tips: Use stale rye bread for a more intense flavor in the soup.
Cost
$5