Istrian soup was/is prepared of wine (terrano or borgonja) which is mildly heated in earthenware bowls (škundelice) on an open hearth during winter evenings. Some olive oil, a pinch of sugar and pepper are the sole additives. Fried home-made bread is dipped in this soup. But in this special version fried quince is also added.
400 ml (13.5 fl oz) red wine (terrano or borgonja)
150 g (5.3 oz) quince
50 g (1.76 oz) sugar
Slice the quince thinly and remove the central part with the seeds (leave the peel). Arrange on a baking paper and coat with olive oil. Bake in an oven previously heated to 180 ˚C (356 ˚F) for 25-30 minutes.
Put the baked quince in smaller bowls, add heated wine, sugar, 1-2 tablespoons olive oil and freshly ground pepper. Mix it all well.
Slice the bread, coat with olive oil and sprinkle with freshly ground pepper on both sides. Fry in a pan on both sides until golden.
Dip a slice of bread in the soup and serve.