- 1 tbsp butter with the South Tyrolean seal of quality
- 80 g rye sourdough bread (or Vinschger Paarl), diced
- 1 egg with the South Tyrolean seal of quality
- 1 tbsp parsley or chives, finely chopped
Peel and finely chop the onions, then sauté in butter. Add the bread and sauté. Sprinkle the paprika over the mixture, add the meat stock and boil for about 10 minutes. Whisk the egg and Parmesan cheese together and stir into the soup. Bring to a boil again. Season with salt and pepper and serve.