Skip to content
added to favourites
removed from favourites
Oops! Something went wrong. Try again
Your account is being created
Your account has been successfully created and you are now logged in
You are logged out.
Traditional dish. Soup.

Rye sourdough soup

Time to prepare: 30 min.
4 servings
Rye sourdough soup is a delicious, traditional soup made from dark bread.


4 servings
    • 1 onion
    • 1 tbsp butter with the South Tyrolean seal of quality
    • 80 g rye sourdough bread (or Vinschger Paarl), diced
    • 1 tsp paprika
    • 1 l meat stock
    • 1 egg with the South Tyrolean seal of quality
    • 2 tbsps Parmesan, grated
    • 1 tbsp parsley or chives, finely chopped
    • pepper
    • salt


Time to prepare: 30 min.
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.
Link successfully copied