bread-soup-brotsuppe

Brotsuppe – Bread Soup

Brotsuppe (bread soup) is a simple soup that mainly consists of stale bread in a meat or sausage broth. Variations exist in many countries, and it is often eaten during Lent.

To prepare the dish the bread is cut into small pieces or, if it is hard, shredded and cooked with onions and spices in a broth. It is also possible to add bacon, egg and cream. Sometimes it also includes liver sausage or blood sausage. Another common version of the dish is prepared from the broth remaining from the steeping of sausage during home butchering of pigs. The soup is then traditionally seasoned with marjoram. An Italian variation, which is called millefanti, also uses egg and Parmesan cheese.

Brotsuppe - Bread Soup
Brotsuppe (bread soup) is a simple soup that mainly consists of stale bread in a meat or sausage broth. Variations exist in many countries, and it is often eaten during Lent
Author:
Cuisine: Bavarian
Recipe type: Soup
Ingredients
  • 100 g wholemeal bread (preferably not fresh bread)
  • 60 g butter or lard
  • 1 onion
  • ¾ tablespoon flour
  • 1½ litres beef stock
  • 1 clove garlic
  • 2 egg yolks
  • ¾ tablespoon single cream
  • salt, pepper, nutmeg
  • 1 bunch chives
  • several slices of fresh wholemeal bread
Instructions
  1. Cut the old bread into cubes and fry in the butter or lard.
  2. Peel and finely chop the onions and fry with the bread.
  3. Sprinkle the flour over the bread and onions and continue to fry briefly stirring continuously.
  4. Add the beef stock and the crushed garlic. Bring to the boil and simmer for 30 minutes.
  5. In a soup tureen whisk the egg yolks and cream.
  6. Add the stock and season with salt, pepper and nutmeg.
  7. Cut the fresh bread into cubes and fry.
  8. Sprinkle the fried bread cubes and the chopped chives over the soup.
Notes
This variation of bread soup (Brotsuppe) with egg yolks comes mainly from the Upper Palatinate. In Lower Bavaria boiled potatoes, cabbage, black pudding or liver sausage are served with the soup.

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