Bread soup

{{Short description|none}}

{{Infobox food

| name = Bread soup

| image = Fränkische Brotsuppe-1.jpg

| image_size = 250px

| caption = German-style bread soup called Brotsuppe, served with herbs in a crock (2008)

| alternate_name =

| country = Unknown, possibly Central Europe; ancient/universal

| region =

| creator =

| course = Any, sometimes appetizer

| type = Soup

| served = Hot

| main_ingredient = Stale bread, broth, marjoram and other herbs, onions, spices, sometimes cream

| variations = Millefanti

}}

File:Brotsuppe mit Wein und Obers aus Wien.jpg, wine and cream from Vienna, Austria]]

Bread soup is a simple soup that mainly consists of bread, usually stale bread. Variations exist in many countries, and it is often eaten during Lent. Both brown and white bread may be used.[http://sz-magazin.sueddeutsche.de/texte/anzeigen/39015/Immer-rein-in-die-gute-Suppe Immer rein in die gute Suppe] In: Süddeutsche Zeitung, Heft 48/2012 – Essen & Trinken.Margret Nußbaum: [http://www.katholisch.de/aktuelles/aktuelle-artikel/herrgotts-bscheierle Herrgotts B'scheißerle] Article on katholisch.de[https://www.br.de/br-fernsehen/sendungen/zwischen-spessart-und-karwendel/wasserschnalzn-hosenknoepf-fastenspeise-rezept-100.html Aufgezwiebelte Brotsuppe als Fastenspeise] Article on br.de[https://www.kulinarisches-erbe.at/wien/historisches/historische-kuechen/wiener-kueche/esskulturen/suppenkultur Suppenkultur] {{Webarchive|url=https://web.archive.org/web/20180613210638/https://www.kulinarisches-erbe.at/wien/historisches/historische-kuechen/wiener-kueche/esskulturen/suppenkultur/ |date=2018-06-13 }} Artikel on kulinarisches-erbe.at

The basis for bread soup is traditionally either meat soup or vegetable broth.Rosalia Neumann: [https://books.google.com/books?id=4nONWtUS-HcC&dq=brotsuppe+fastenspeise&pg=PA414 Die Kunst eine gute Köchin zu werden], Dirnböck Verlag, 3. Edition, Wien 1853, p. 119f.Anna Dorn: [https://books.google.com/books?id=VYNlAAAAcAAJ&dq=brotsuppe+fastenspeise&pg=PR8 Neuestes Universal- oder großes Wiener-Kochbuch], Tendler Verlag, Wien 1834, p. 35.[https://wienertafel.at/fileadmin/uploads/Pdf/Die_beste_Brotsuppe_2013.pdf „Suppe mit Sinn“] {{Webarchive|url=https://web.archive.org/web/20210910011645/https://wienertafel.at/fileadmin/uploads/Pdf/Die_beste_Brotsuppe_2013.pdf |date=2021-09-10 }} Article on wienertafel.at Less often it is made with fish broth.For example the Portuguese Sopa de Cação is made with fish and bread. See: Alberto Andreini (Hrsg.): [https://books.google.com/books?id=pGZCE7jGHhoC&dq=Sopa+de+Ca%C3%A7%C3%A3o+suppe&pg=PA7 Die portugiesische Küche. Eine unvergessliche gastronomische Reise durch die Düfte und Farben eines zauberhaften Landes], Casa Editrice Bonechi, Florenz 2011, {{ISBN|978-88-476-0923-5}}, p. 41. To prepare the dish, the bread is either cut into pieces and put directly into the broth, or it is cooked with onions and spices in a broth and then pureed.

Some versions add bacon, egg and cream, others liver sausage or blood sausage. A common version of the dish{{where|date=November 2021}} is prepared from the broth remaining from the steeping of sausage during home butchering of pigs. The soup is then traditionally seasoned with marjoram. An Italian variation, millefanti, also uses egg and Parmesan cheese. Some fine variations contain wine.Johann Werfring: [https://www.wienerzeitung.at/themen_channel/lebensart/wein/955798_Vinophile-Suppen-Vitalisierung.html Vinophile Suppen-Vitalisierung] In: Wiener Zeitung, 30. März 2018, Beilage Wiener Journal, pp. 36–37. Other more rustic versions contain malt or beer.[https://www.kochbar.de/rezept/487507/Malz-Brotsuppe.html Malz-Brotsuppe] on kochbar.de[https://eatsmarter.de/rezepte/bayerische-brotsuppe Bayerische Brotsuppe] on eatsmarter.de