For 4 persons
Preparation time: 20 minutes (without waiting time)
Cooking time: 20 minutes



  • 250 g old rye bread
  • 200 g marbled bacon
  • 1 onion
  • 4 tbs goose dripping
  • 8 tbs flour
  • 1 l vegetable stock
  • salt
  • black pepper from the mill
  • some roulettes of chives


Soak the rye bread in cold water for at least 3 hours.
Cut the bacon and the onions into small dices.

Melt the goose dripping in a pot and sautée the bacon dices in it.
Squeeze the bread, add it and mash everything with a potato masher.
Stray the flour over it and quickly mix it in.
Pour the vegetable stocking into the pot bit by bit.
Spice with salt and pepper and let it simmer on a low heat for about 20 minutes.
The soup should have a chubby consistency.

Now fill it into bowls and  put the chives over it.

The longer the bread may soak, the more creamy the soup gets.

4 Responses to Bread soup (Brotsuppe)

  • John Inman says:

    On “Lets cook German” I was trying to get a receipt for “Ein brennen a roux made with onions and brown,added at the end of pea or lentil soup or to liver with broth-eintoffgerichte etc.I got it from Mimie Shratons’”German Cookbook”still after 50 years plus the best English rendering of the subject.

  • John Inman says:

    looking for a receipt for “Ein brennen”a brown roux,made with onions

  • John Inman says:

    a receipt for ein brennen?

  • Gaby says:

    you need to add more starters, soon!

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