Dish

Maizes zupa

Maizes zupa is made by simmering rye bread and bacon in a pot of water until the bread has broken down and the soup has thickened. The soup is then seasoned with salt, pepper, and a touch of vinegar for added tanginess. It is often served with a dollop of sour cream and a sprinkle of fresh herbs.

European cuisine› Northern European cuisine› Baltic cuisines› Latvian cuisine

Dessert

Origins and history

Maizes zupa is a traditional Latvian dish that has been enjoyed for centuries. It is often served at special occasions such as weddings and religious festivals. The soup is considered a symbol of hospitality and is a staple of Latvian cuisine.

Dietary considerations

Maizes zupa is a high-calorie dish that is not suitable for those on a low-carb or low-fat diet. It is also not suitable for vegetarians or vegans as it contains bacon.

Variations

There are many variations of maizes zupa, with different ingredients and seasonings used depending on the region. Some recipes call for the addition of potatoes or carrots, while others use different types of bread such as sourdough or white bread.

Presentation and garnishing

To make the perfect maizes zupa, be sure to use high-quality rye bread and bacon. The soup should be simmered slowly to allow the flavors to develop. If the soup is too thick, add a little water to thin it out. Garnish with a dollop of sour cream, a sprinkle of fresh herbs, and a slice of bacon or crouton for added texture.

Tips & Tricks

For added flavor, try using different types of bread or adding in some potatoes or carrots. If you prefer a thicker soup, use less water or let it simmer for longer. If you want a thinner soup, add more water. Enjoy!