This is not a recipe from our past: however, being that it is Russian and contains such an interesting combination of ingredients that we like–along the lines of liquid bread pudding–it does merit a place in the cookbook.
Ingredients for Russian Rye Bread Soup
- 6 oz hard, dry rye bread
- 2 cups boiling water
- 2 oz raisins
- 2 oz sugar
- 2 oz sliced apples
- 1 oz crushed cranberries
- pinch of cinnamon
Pour boiling water over the dry rye bread, then rub soaked and softened bread through a sieve, along with the liquid.
Add raisins, sugar, apples, cranberries and cinnamon. Boil for 10 minutes.
Serve cool with whipped cream.
Most of us in our family enjoyed crisp, dark, nutty-flavored whole grain crispbread or flatbread. We used it as an accompaniment to the salamis and sausages and cheeses that we all loved.
- 2 cups rye flour
- 2 cups wholewheat flour
- 1 tsp salt
- 1 cup warm water (or as necessary)
Blend flours and salt together. Stir in water until dough pulls away from sides of bowl. Knead well. Let sit for a few minutes.
Divide the dough into four or more parts and roll into rounds as thin as possible. Flour a heavy round griddle, carefully roll the flattened dough onto the rolling pin to transfer it to the hot griddle, and cook the flatbread over low heat, piercing the top with fork, until browned and crisp (about 15 minutes).
Annals of family culinary diversity
