Rye sourdough soup is a delicious, traditional soup made from dark bread.
Ingredients
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
Preparation
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.
To complete your subscription, open the email we just sent you and click on the confirmation link.
Can’t find it? Check your spam folder too.
We noticed that you tried to subscribe to the newsletter, but your email address is already registered. You will continue to receive our offers, tips and inspiration for your holiday.
We noticed that you already tried to subscribe to our Newsletter in the past but didn’t confirmed the subscription. We have resent you an email now, please check your inbox and spam folder to confirm.