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.
