They say that Estonians are the most stationary nation in Europe – thousands of years ago, our forefathers gathered on this land and decided to stay. Celebrating the 100th anniversary of our country, we carry with us traditions and wisdom that has been passed down from generation to generation. The roots of our story go way back. On the 100th birthday of our country, we look back and appreciate our old recipes and ancient customs. We want to prepare traditional dishes in a way that all Estonians know and love while also adding a contemporary touch.

Already medieval cookbooks included recommendations to use toasted and grated black bread to make desserts. Baltic German cooks made black bread pudding with apples or chocolate and wine, rum or cognac. During the inter-war period, Estonian housewives took to making various desserts out of black bread, e.g. a chocolate pudding with black bread. In Soviet times, bread soup was often served in cafeterias, but people made it at home as well.

Course: dessert
Serves: 6
Preparation time: 45 min
Difficulty: easy

Ingredients

300 g black bread
250 ml dark beer
250 ml apple juice
250 ml water
1 tbsp semolina
125 g sugar
50 g 70% dark chocolate
1 package sour cream

Directions

1. Place the bread, beer, apple juice, water, semolina and sugar in a saucepan. Bring to boil and simmer on low heat for about 7-10 minutes, until the mass is consistent.

2. Add chocolate and pour the bread soup in a food processor. Whisk for about 15 minutes.

3. Add sour cream and whip until you get a nice, creamy texture.

4. To serve: place desired amount of creamy bread soup into a serving bowl and place a large spoonful of whipped sour cream on top.

Photos by: Johannes Hõimoja