Cut rye bread into small slices and fry them in an oven.

Pour boiling water over fried rye bread, let it draw and strain. Force soaked bread through a sieve and add it to the broth. Add washed raisins, cranberry juice, sugar, cinnamon, diced apples and cranberry. Boil for 5-10 minutes. Then place the soup in a cold place.

Serve the dish with whip cream.