Franconian Bread Soup (Fränkische Brotsuppe)

Description

Stale farmhouse bread toasted in bacon fat with onion and garlic, then covered with hot sausage broth at the table. An Upper Franconian leftover dish that is eaten all year round with boiled potatoes.

1. 1

   Cut the stale farmhouse bread into cubes of about 1 cm. Peel and finely dice the onions and finely chop the garlic.

   ⏱️ approx. 10 min

   💡 Tip: The darker the bread, the fuller the soup - rye or dark rye bread is the classic choice.

2. 2

   Dice the streaky bacon and render it slowly in a large pan until the cubes are crisp.

   ⏱️ approx. 8 min
3. 3

   Add the clarified butter, soften the diced onion in it until golden and finally toast the garlic briefly with it.

   ⏱️ approx. 8 min
4. 4

   Add the bread cubes to the pan and toast them crisp all over, turning them. Season with salt, pepper, a pinch of sugar and caraway.

   ⏱️ approx. 8 min
5. 5

   Divide the bread mixture between four deep plates and pour the boiling-hot sausage broth or beef stock over it.

   ⏱️ approx. 3 min

   💡 Tip: Pouring only at the table keeps the cubes crisp on the outside. For a smooth soup, cook the bread soft in the broth instead and pass it through a sieve.

6. 6

   Scatter over plenty of chives or chopped parsley and serve at once. Boiled potatoes are served alongside, either separately or cut into the soup.

   ⏱️ approx. 2 min