Bread soup. Bread soup recipe “Bread soups” - the best recipes
Have you tried bread soup? I’ve made this soup several times already, I’ll be honest – I like it, it turns out very tasty, the consistency is quite thick and rich.
In such a soup you definitely need to add fried bacon and golden-brown croutons, and you can’t do without greens. The base plays a significant role - it should be a good aromatic broth based on chicken or vegetables. You also need to take bread that you like to taste; you can use pieces of bread left over after the feast. The soup should be served hot; spices can be added to taste.
Prepare products according to the list.
Pour the broth into the pan. Use rich, tasty broth, adjust its taste with salt and pepper.
Break pieces of gray bread into arbitrary pieces and add to the broth.
Add tomato paste into the pan. Peel a few cloves of garlic and add to the pan. Cook the soup over the fire for 10 minutes.
Cut one or more pieces of bread into cubes, cut the bacon into strips.
Place the bread and bacon in the pan and fry until golden brown. Due to the fact that bacon is spiced, the crackers will be very aromatic and tasty.
Whisk one chicken egg in a bowl and pour it into the pan in a stream.
After ten minutes, crush the pieces of softened bread in the broth. Stir, add more broth if desired - adjust the thickness. Test the soup for salt and adjust the taste to your desired level. Serve bread soup with croutons, bacon and herbs.
Again a recipe from the wonderful Vanya. He said that no one has ever been able to identify the ingredients of this wonderful soup, but it is wonderfully tasty and, most importantly, unusual, unlike anything else. To be honest, I was also amazed at the simplicity and the result. I really, really love this, when it’s impossible to understand how it’s done, although everything seems so obvious. And the ingredients are more than affordable.
Ingredients
for 12 servings Has already
- Smoked brisket- 500 g
- Baguette - 2 pcs.
- Broth - 2 l
- Milk - 500 ml
- Butter - 100 g
- Mustard - 2 tbsp.
- Balsamic vinegar- 2 tbsp.
- Sea salt
- Ground black pepper
- Any broth will do, and if you don’t have it, just take water, this is quite acceptable here. The broth from the loin itself on the water will be quite “strong” in itself.
1.
Caramelize (fry) the loin well in a saucepan on all sides, drain off excess fat and add hot broth or water. Cook over high heat for 10 minutes, then cover with a lid, turn the heat to low and at least another 30 minutes.
2.
At this time, cut the baguette and brown it very well in the oven.
3.
Remove the loin from the broth and put our croutons there.
Pour in milk, previously brought to a boil.
Cover with a lid and let the breadcrumbs swell well. Ten minutes.
Look, if you want the soup to be completely creamy, drain off some of the liquid.
4.
Add mustard, oil and balsamic vinegar (if you don’t have balsamic, add a little sourness with lemon juice).
Salt and pepper to taste. Beat well with a blender.
It so happened that bread soups first became regular dishes in northern Europe. Danes, Germans, Swedes, Finns - this is where these dishes have been widely distributed since ancient times. Nowadays, bread soup is a frequent guest on tables in Estonia and Latvia.
This is a cold sweet dish, the main ingredient of which is rye bread, sweetened with additives such as molasses, malt and others, which gives it a sweet and sour taste after baking. There is an opinion that to prepare bread soup you can use waste bread that was not eaten before - this is wrong and sometimes harmful. As a sweet dessert, bread soup is very healthy. Despite this, it is very dense and easy to digest. Its taste almost never gets boring.
There are, of course, hot bread soups that Slavic peoples have been preparing for a long time. An example of such a soup is the familiar soup with dumplings, the recipe for which is on our website. Here we have concentrated many different cooking methods, which are constantly updated by regular users of the site. Bon appetit.
“Bread soups” - the best recipes
Without bread there is no lunch. It is no coincidence that people say - bread-breadwinner, bread-father. But they not only ate bread just like that, but also prepared a variety of dishes with it. We offer you two recipes for bread soup - a delicious first course that will perfectly diversify your lunch menu. These soups are very easy to prepare, but they turn out nourishing, inexpensive and tasty!
Italian bread soup
Products: 400g wheat bread, 4 cloves of garlic, 4 medium tomatoes, 2 liters of meat broth, half a glass of grated cheese, salt, pepper, basil to taste.
Making Italian Bread Soup
Soak sliced wheat bread in water. Crush the garlic and fry it in vegetable oil until golden brown, then remove it from the frying pan, and put the squeezed bread in there and lightly fry it, stirring constantly. Then add meat broth, peeled tomatoes, salt, pepper, basil. Cover with a lid and simmer over low heat for about an hour until the soup thickens. Remove from heat and add grated cheese. Mix everything and pour into plates.
Czech rye bread soup
Products: 200g rye bread, 1.5 liters of meat or chicken broth, 2 tablespoons of butter, 2 egg yolks, half a glass of sour cream, 2 tablespoons of flour, salt and spices to taste.
Making Czech rye bread soup
Cut the rye bread into slices, pour in hot broth and cook for 15-20 minutes, then rub through a colander. Mix melted butter, sour cream, egg yolks and flour, then, stirring, pour the mixture into the hot soup and bring it to a boil again. If desired, you can add pieces of ham or sausage to the finished soup.
Bon appetit!
Housewives often share with each other ideas on where to use leftover meat, sausages, and the like after the holidays, and not only that. But where to use leftover bread? Some broken pieces, slightly stale bread, which the household no longer really wants to eat. Now is the time to pay attention to this recipe for bread soup, since it is made from all sorts of leftover bread. True, we are talking specifically about rye black bread, since it will not be particularly tasty with ordinary gray bread - it has a dull and rather calm taste that will not satiate our soup in any way.
So, let's start cooking. Cut 300 grams of bread into small cubes. If you see that the crust is clearly burnt, cut it off. In any case, it will not cause taste discomfort.
Peel the onions. Cut it into small cubes. 100 grams is one rather large onion.
Take a thick-bottomed saucepan or a roasting pan, or, if you don’t have either, then just a frying pan. Turn on the gas and put it on fire and heat it up.
Add a couple of tablespoons of vegetable oil and add chopped onions. Now we need to fry it a little, about two minutes, no more, and then add 200 (100 grams set aside) grams of chopped black bread. Fry everything together for a few more minutes, remembering to stir so that everything does not burn. About four minutes is enough for a light frying.
And now it’s like this - if you fried it in a frying pan, then transfer the fried bread and onions into a pan, in which you will then simply cook our soup. If you did everything in a saucepan or duck pot, pour it directly there. Of course, it will be a little tastier and richer if you use broth, but with water it turns out quite well.
Bring everything to a boil, add salt, pepper and cumin. Another option is to add ground coriander instead of cumin - this is if you simply don’t have cumin on hand or you simply don’t like it.
Beat the egg into the mug and stir with a fork until smooth.
Now take a spoon in one hand and a mug with a scrambled egg in the other. Start stirring the soup quite intensively with a spoon and pour in the egg in a thin stream. You will end up with these “rags”.
While everything comes to a boil again, peel a fairly large clove of garlic, chop it or simply pass it through a press (the latter method is preferable, since there will definitely be no large pieces left).
So, it started to boil. Add garlic, processed cheese, mix everything well so that the cheese melts and is evenly distributed, close the lid tightly, turn off the heat and leave everything alone for 15 minutes.
After this time, I take the masher I use for pureeing and just go through it, making the soup more smooth. There are no problems here - the bread is completely steamed.
Now fry the remaining 100 grams of black bread cubes. Heat a frying pan, add a spoonful of vegetable oil and fry until light golden brown. Don't make a big fire - it will only burn our bread. It is better to fry on medium, stirring often, evenly browning and drying. We will sprinkle them on the soup when serving.
By and large, our soup will be absolutely ready in 15 minutes. But! It will be much tastier with all sorts of additions in the form of fried bacon, and maybe champignons and, of course, green onions.
Cut the bacon into small strips or cubes. Since this is a fatty part of the meat, I fry it in a frying pan without additional oil until lightly browned. But here it’s up to your taste - if you like crispy, rather dried pieces, fry longer. Personally, I prefer medium roast.
