Icelandic rye bread soup with malt & appelsín
Icelandic rye bread soup is a typical, traditional dish here in Iceland that seems to be on the menu of every school canteen at least once a month - sweet main dishes are quite popular here. You can also serve the soup in small portions as a dessert - the dish is actually quite filling.
Classic recipes like this recipe here on the blog from 2016 use Icelandic rye bread (rúgbrauð), malt beer and grated lemon peel, and often a little lemon juice too. Here I modified it a bit and used Malt og Appelsín . According to the manufacturer's description, Egil's mixture of malt beer and Appelsín (= very sweet, very colorful orange lemonade) is the "Icelandic national drink since 1955". The mixture is usually available at Christmas as "jólaöl" (= non-alcoholic Christmas beer), but also at Easter as "páskaöl" - and ready in cans all year round as "Malt og Appelsín".
After being offered it by a friend, "Malt og Appelsín" was also the current favorite drink of two of my older children when they visited us in Iceland before Easter.
Outside of Iceland, I recommend replacing the Rúgbrauð with pumpernickels and Malt & Appelsín with 200 ml malt beer and 130 ml orange lemonade.
Ingredients for 2 servings
240 g Icelandic rye bread
330 ml Malt & Appelsín
1/2 tsp vinegar
3 - 4 Tbsp raisins
1 pinch of cinnamon
1 pinch of salt
approx. 100 - 200 ml cold water as needed
whipping cream
Preparation
Cut the rye bread into small pieces, crumble it...
.... put in a large pot...
... and soak in the Malt & Appelsín for about 2 to 3 hours.
Add a little vinegar and bring to the boil for about 10 to 15 minutes.
Stir the cooked mixture thoroughly and crush it if necessary. If necessary, add a little more cold water until the bread soup has the desired consistency.
Then add the raisins and season the soup with cinnamon and salt.
Whip the cream until stiff.
Then serve the warm soup with the whipped cold cream.
Bon appetit!
[Translated from here.]
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