Bread soup

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Bread soup
Fränkische Brotsuppe-1.jpg
Course Soup
Main ingredients Stale brown bread, meat or sausage broth, marjoram, onions, spices
Variations Millefanti
Bread soup with blenderized brown bread, wine and cream from Vienna

Bread soup is a simple soup, that mainly consists of stale bread. Variations exist in many countries, and it is often eaten during Lent. Bread soups are created as well with brown bread as with white bread.[1][2][3][4]

Basis for bread soup is traditionally either meatsoup or vegetable stock.[5][6][7] Less often it is made with fish broth.[8] To prepare the dish, the bread is either cut into pieces and given directly into the broth or it is cooked with onions and spices in a broth and then blenderized.

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. Some fine variations are containing wine.[9] Other (more rustic) versions are containing malt or beer.[10][11]

See also[edit]

References[edit]

  1. ^ Immer rein in die gute Suppe In: Süddeutsche Zeitung, Heft 48/2012 – Essen & Trinken.
  2. ^ Margret Nußbaum: Herrgotts B'scheißerle Article on katholisch.de
  3. ^ Aufgezwiebelte Brotsuppe als Fastenspeise Article on br.de
  4. ^ Suppenkultur Artikel on kulinarisches-erbe.at
  5. ^ Rosalia Neumann: Die Kunst eine gute Köchin zu werden, Dirnböck Verlag, 3. Edition, Wien 1853, p. 119f.
  6. ^ Anna Dorn: Neuestes Universal- oder großes Wiener-Kochbuch, Tendler Verlag, Wien 1834, p. 35.
  7. ^ „Suppe mit Sinn“ Article on wienertafel.at
  8. ^ For example the Portuguese Sopa de Cação is made with fish and bread. See: Alberto Andreini (Hrsg.): Die portugiesische Küche. Eine unvergessliche gastronomische Reise durch die Düfte und Farben eines zauberhaften Landes, Casa Editrice Bonechi, Florenz 2011, ISBN 978-88-476-0923-5, p. 41.
  9. ^ Johann Werfring: Vinophile Suppen-Vitalisierung In: Wiener Zeitung, 30. März 2018, Beilage „Wiener Journal“, p. 36–37.
  10. ^ Malz-Brotsuppe on kochbar.de
  11. ^ Bayerische Brotsuppe on eatsmarter.de