📝 About This Recipe
Born from the rustic kitchens of Bavaria, Brotsuppe is a masterclass in culinary resourcefulness, transforming day-old sourdough rye into a rich, velvety masterpiece. This soul-warming soup balances the deep, earthy tang of fermented bread with a savory beef broth and a touch of aromatic nutmeg. It’s a nostalgic journey to the German countryside, offering a creamy texture and a robust flavor profile that proves simple ingredients can create extraordinary meals.
🥗 Ingredients
The Bread Base
- 250 grams Stale Sourdough Rye Bread (Bauernbrot) (crusts included, cut into 1-inch cubes)
- 2 tablespoons Unsalted Butter (high-quality European style preferred)
The Aromatics & Liquid
- 1 medium Yellow Onion (finely diced)
- 1.2 liters Beef Stock (rich, homemade or low-sodium store-bought)
- 1 piece Garlic Clove (minced)
- 1/2 teaspoon Caraway Seeds (slightly crushed to release oils)
Seasoning & Finishing
- 100 ml Heavy Cream (for a silky finish)
- 2 large Egg Yolks (at room temperature)
- 1/4 teaspoon Ground Nutmeg (freshly grated)
- to taste Sea Salt
- to taste Black Pepper (freshly cracked)
For Garnish
- 2 tablespoons Fresh Chives (finely snipped)
- 1 slice Extra Rye Bread (fried in butter for croutons)
- 50 grams Bacon Bits (Schinkenwürfel) (optional, crispy fried)
👨🍳 Instructions
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1
Begin by cubing your stale rye bread into 1-inch pieces. If the bread is still fresh, toast the cubes in a 300°F (150°C) oven for 10 minutes to dry them out.
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2
In a large heavy-bottomed pot or Dutch oven, melt the 2 tablespoons of butter over medium heat until it begins to foam.
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3
Add the finely diced onions to the pot. Sauté for 5-7 minutes until they are translucent and just beginning to turn golden brown around the edges.
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4
Stir in the minced garlic and crushed caraway seeds. Cook for only 60 seconds until fragrant, being careful not to burn the garlic.
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5
Add the bread cubes to the pot, stirring them into the butter and onions for 2-3 minutes to allow them to absorb the flavors and lightly toast.
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6
Pour in the beef stock. Increase the heat to medium-high and bring the mixture to a gentle boil.
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7
Once boiling, reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes. The bread should completely break down and soften into the liquid.
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8
For a traditional rustic texture, use a whisk to break up any remaining large chunks of bread. For a modern, velvety finish, use an immersion blender to purée the soup until completely smooth.
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9
In a small bowl, whisk together the heavy cream and the two egg yolks. This is the 'legieren' technique used to thicken and enrich the soup.
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10
Temper the egg mixture by adding a ladleful of the hot soup into the bowl while whisking constantly. This prevents the eggs from scrambling.
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11
Slowly pour the tempered egg and cream mixture back into the pot. Stir constantly over very low heat for 1-2 minutes. Do not let the soup boil again or the eggs will curdle.
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12
Season with freshly grated nutmeg, salt, and black pepper. Taste and adjust as needed.
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13
While the soup rests, fry the extra bread cubes and bacon bits in a small skillet until crispy.
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14
Ladle the hot soup into warmed bowls. Garnish generously with the snipped chives, crispy croutons, and bacon bits.
💡 Chef's Tips
Always use a dark, sourdough-based rye bread (like Pumpernickel or Roggenbrot) for the best flavor; white bread will result in a bland soup. If your soup becomes too thick, simply thin it with a splash of warm beef stock or water until you reach your desired consistency. To make it vegetarian, substitute the beef stock with a robust mushroom or roasted vegetable broth and omit the bacon bits. Be extremely careful when adding the egg yolks; the soup must be off the boil to ensure a smooth, custard-like texture rather than a lumpy one. Freshly grated nutmeg is essential—the pre-ground version loses the volatile oils that provide the soup's characteristic aroma.
🍽️ Serving Suggestions
Serve with a cold glass of Bavarian Weissbier (wheat beer) to cut through the richness of the cream. Pair with a side of crisp radishes and a small green salad with a sharp vinaigrette for a balanced lunch. A small dollop of sour cream on top adds a lovely acidic brightness to the earthy rye flavors. For a truly traditional experience, serve in a hollowed-out small loaf of crusty bread. Follow the meal with a warm apple strudel for the ultimate German comfort food experience.