Mayzes zupa (bread soup)

I was not mistaken, this Latvian soup is eaten for dessert, because it is a culinary recipe for a sweet dish - mayzes zupa, without which, by the way, Latvian national cuisine simply cannot be imagined. This food is served in every cafe and restaurant in any city of Latvia. However, this bread soup, like most dishes of Latvian cuisine, is for an amateur. So, we take a loaf of very black rye bread, the blackest, which you will find on the shelves of the store. Cut into pieces and put in a hot oven to dry the bread. As soon as the pieces harden, we put them in a saucepan with water and put them on fire. Constantly stirring, bring to a boil, remove from heat and leave to swell. Then the bread will need to be rubbed through a sieve to make a thick bread porridge. While the bread is swelling, we cook dried fruits. Latvians usually use raisins, dried apples, cranberries and prunes, but you can also take other dried fruits that you like. When the dried fruits are cooked, we put them in the mashed bread porridge, and, stirring constantly so as not to burn, cook for another 3 minutes. Add cinnamon (you can add a little sugar) and cool in a cold place. When serving, the soup is decorated with whipped cream. Try it, you won't regret it!