165 g rye bread (dry or roasted in oven)
200 g dried fruit and berries to taste (e.g. apricots, currants, apples, pears, figs, dates, cranberries)
Medium birch syrup, to taste
600 ml water
If using fresh bread, give it a slight roast in the oven, e.g. for 15 minutes at 140 C°. Break the bread into small pieces and place in a saucepan together with water. Poach at a low temperature for about 5 minutes until the bread has softened; stir occasionally. Add medium birch syrup to taste and blend thoroughly into the bread mass. Add the dried fruit and poach for a further 5 minutes, stirring occasionally. If necessary, correct the taste with a dash of extra syrup.
Serve with cream, milk, sour cream or yogurt.