Products Needed:
2 cups dark beer
4/9 lb. rye bread
1/2 cup water
1 tbsp. grated lemon zest
1 tbsp. sugar
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Directions: Cut off bread crusts. Cut the bread thinly, pour with beer and leave for 3 hours.
Bring the mixture to boil, add zest, sugar and cook for 5 minutes.
Blend the mixture until homogeneous and bring it to boil.
When serving, top the soup with cream.
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