Brotsuppe Bread Soup

Category: First meal
Kitchen: german
Brotsuppe Bread Soup

Ingredients

Stale black bread 100 g
Broth (vegetable or mushroom, or meat, or water, or beer) 250 ml
Bulb 1 PC.
Fat 50 g
Any chopped greens 2 tbsp. l.
Salt pepper taste

Cooking method

  • If there is stale brown bread, we break it or cut it into pieces.
  • If fresh, cut into cubes and dry in the oven or in a frying pan.
  • Brotsuppe Bread Soup
  • Borodinsky got bored in my refrigerator, I cut two pieces.
  • Finely chop the onion and bacon and fry in a pan until golden brown.
  • Brotsuppe Bread Soup
  • We put it on the bread.
  • Brotsuppe Bread Soup
  • Fill with boiling broth - I had vegetable from beans. In the original - with water.
  • Brotsuppe Bread Soup
  • Finely chop the greens, sprinkle the dish on top.
  • Brotsuppe Bread Soup
  • The soup tastes very spicy, the dish is hearty. Can sometimes be done!

The dish is designed for

1 serving

Note

It is believed that this recipe originated in unfortunate times of poverty and hunger, and was previously classified as "food for the poor." But in this case, the correctness of preparation is important - not to cook the bread, but only to pour it over with hot broth.

There is an option - pour beer on the bread.
They say it's the perfect hangover cure!

Recipe from the region Vogtland. ((German Vogtland).
Vogtland is a region between the three German states (the free states of Saxony, Thuringia and Bavaria) and the Czech Egerland.

The name comes from the Vaida, Hera and Plauen who ruled the region on behalf of the Vogt emperor.
Cities in the Saxon Vogtland: Plauen (capital of the Vogtland region), Elsnitz, Reichenbach and Auerbach.

The names of these cities are a balm for my soul.
I lived in Plauen, in the area near Neundorf, next to the border school for three years with my husband, and I have some of the best memories of my life associated with these places.
Brotsuppe Bread Soup

In my humble opinion, this region is one of the most beautiful places in Germany. Friendly people with a cute, slightly unusual dialect ((Kernvogtländisc).

Gaby
Olya, what a beautiful soup and how quick to prepare. I'll have to try it somehow.
Chamomile
This is delicious. You can add an egg chatterbox. Or make a lean version without lard, in vegetable oil. In hungry years, she cooked this soup often. The only drawback is that you have to eat it right away. If left the next day, it is not so tasty. The bread turns sour.
Scarecrow
Olk is really very handsome. I wanted deadly crackers))).
ang-kay
Nothing!
MariV
Chamomile1, Olga, yes, there is an option with a raw egg. But somehow I didn't want to add .... Of course, you need to eat right away - then the cracklings will freeze, the bread will get wet - unaesthetic and tasteless!

Scarecrow, Natasha, it’s very tasty, especially if you cook a vegetable broth, and there are tiny croutons of black bread and cracklings with onions, greens, garlic. I got hooked on this soup!

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