Bread Soup Recipe: It’s very easy to make a delicious soup from leftover bread

Bohemian bread soup combines several advantages: You can use stale bread that ends up in the trash. Our recipe conjures up a delicious and inexpensive meal for you. Plus, preparing this soup is a real breeze.

Recipe ingredients

  • 20 grams of butter, lard or lard
  • 1 onion
  • 2 cloves garlic
  • One slice of farm bread
  • 2 salty biscuits
  • 2 laps from the day before
  • 1 liter of vegetable broth or meat broth
  • 1 teaspoon cumin
  • Black pepper from the grinder
  • 1 bundle parsley

Quality is important

As with all recipes, the quality of the ingredients is what matters when it comes to Bohemian bread soup. And it often doesn’t go well for them, especially when it comes to baking. When you read the ingredient list for some breads, you’re reminded of chemistry class at school. Therefore, it is worth choosing carefully and buying from a baker who does not use ready-made bread mixes and still produces traditional bread, pastries and rolls without the use of artificial ingredients.

Whether you use butter, lard, or lard is up to your taste. You can make the lightest soup with butter. If you use a grease or lubricant, you will get a much stronger product.

Onions should be fresh and firm, not squeezing. You can also check the freshness of garlic with a pressure test. When it comes to parsley, it is important to look for flat-leaf parsley because it is more aromatic than the curly variety.

You should always buy vegetable or meat broth from a jar if you don’t make it yourself and never use bouillon cubes.

surprisingly good for Health and appearance: Stiftung Warentest checks the soup from the refrigerated section.

Home made vegetable broth

But it’s also easy to make your own vegetable broth. To do this, peel an onion and cut it into large pieces. Do the same with half of a small celery bulb. Then peel four carrots, which you roughly chop. Now wash the leeks and cut the stalk into large pieces. Now add a bunch of roughly chopped parsley to the bowl. Heat the butter in a saucepan and fry the vegetables in it until they become colorless. Then you disassemble everything with a liter and a half of water. Now the broth can simmer for about an hour and then season with salt and pepper. Then you pour the liquid through a sieve into a bowl and you have a great vegetable broth guaranteed to be free of additives.

This recipe combines a culinary journey of discovery with a perfect fat burner.

Good preparation pays off

But let’s go back to the Bohemian bread soup. The first thing to do here is to prepare. Because only when all the ingredients are ready should you start with the actual preparation. This way you avoid running out of time in the kitchen. Peel the onions and chop into fine granules. This works best with a small kitchen knife. The garlic cloves are also peeled and cut in half lengthwise. If you see a green germ inside, you can remove it with a kitchen knife. It often tastes bitter. Then the garlic cloves are also crushed into very thin pieces. Keep garlic and onions in separate bowls. To tackle stale bread, old edges like pastries and rolls are also cut into pieces that don’t have to be quite as soft as with garlic and onions. Wash the parsley, dry it, cut it into small pieces and set aside. It is used only at the end of preparation.

Classic with grated Parmesan cheese: Minestrone – delicious vegetable soup from Bella Italia.

Bohemian bread soup

Heat the butter or lard in a saucepan. Watch out for the heat with butter, it can burn quickly. As soon as the fat heats up, the onions get into the pot and get colorless sweating. Garlic is added only at the last minute. Garlic burns easily and becomes bitter. When the onions become transparent, it’s time to pour the broth into the saucepan and stir vigorously to loosen the vegetables from the bottom of the pot. Follow crushed bread with rolls and pastries. Once everything boils, you can season it with salt, pepper, and cumin.

Boil the soup over low heat for an hour. You can always taste it in between. It is often surprising how much salt such a soup can take. After about an hour, puree the soup with a hand mixer. If it seems too liquid to you, you can let it boil a little.

Finally, add the finely chopped parsley and taste one last time. A delicious dish that obviously tastes like bread awaits you, but gets a refreshing aroma from onions, garlic and parsley. If you’ve decided on meat broth and not vegetable broth, the typical umami notes will be added.

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