(Go: >> BACK << -|- >> HOME <<)
Jump to content

Bread soup: Difference between revisions

From Wikipedia, the free encyclopedia
Browse history interactively
← Previous edit
Content deleted Content added
VisualWikitext
Quorpiter (talk | contribs)
26 edits
m removed unnecessary commas
To be precise
 
(7 intermediate revisions by 2 users not shown)
Line 12: Line 12:
| type = [[Soup]]
| type = [[Soup]]
| served = Hot
| served = Hot
| main_ingredient = [[Staling|Stale brown bread]], meat or sausage [[broth]], [[marjoram]], [[onions]], [[spices]], sometimes [[cream]]
| main_ingredient = [[Staling|Stale brown bread]], meat or sausage [[broth]], [[marjoram]], [[onion]]s, [[spice]]s, sometimes [[cream]]
| variations = Millefanti
| variations = ''Millefanti''
| calories =
| other =
}}
}}


[[File:Brotsuppe mit Wein und Obers aus Wien.jpg|thumb|Bread soup with pureed [[brown bread]], [[wine]] and [[cream]] from [[Vienna]]]]
[[File:Brotsuppe mit Wein und Obers aus Wien.jpg|thumb|Bread soup with pureed [[brown bread]], [[wine]] and [[cream]] from [[Vienna]], Austria]]
⚫
'''Bread soup''' is a simple [[soup]] that mainly consists of [[Staling|stale bread]]. Variations exist in many countries, and it is often eaten during [[Lent]]. Both [[brown bread|brown]] and [[white bread]] may be used.<ref>[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.</ref><ref>Margret Nußbaum: [http://www.katholisch.de/aktuelles/aktuelle-artikel/herrgotts-bscheierle ''Herrgotts B'scheißerle''] Article on katholisch.de</ref><ref>[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</ref><ref>[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</ref>


⚫
The basis for bread soup is traditionally either meat soup or vegetable [[broth]].<ref>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.</ref><ref>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.</ref><ref>[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</ref> Less often it is made with fish broth.<ref>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.</ref> 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 [[Purée|pureed]].
⚫
'''Bread soup''' is a simple [[soup]] that mainly consists of [[Staling|stale bread]]. Variations exist in many countries, and it is often eaten during [[Lent]]. Both [[brown bread|brown]] and [[white bread]] may be used.<ref>[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.</ref><ref>Margret Nußbaum: [http://www.katholisch.de/aktuelles/aktuelle-artikel/herrgotts-bscheierle ''Herrgotts B'scheißerle''] Article on katholisch.de</ref><ref>[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</ref><ref>[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</ref>


⚫
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|Parmesan cheese]]. Some fine variations contain [[wine]].<ref>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.</ref> Other more rustic versions contain [[malt]] or [[beer]].<ref>[https://www.kochbar.de/rezept/487507/Malz-Brotsuppe.html ''Malz-Brotsuppe''] on kochbar.de</ref><ref>[https://eatsmarter.de/rezepte/bayerische-brotsuppe ''Bayerische Brotsuppe''] on eatsmarter.de</ref>
⚫
The basis for bread soup is traditionally either meat soup or vegetable [[broth]].<ref>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.</ref><ref>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.</ref><ref>[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</ref> Less often it is made with [[fish broth]].<ref>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.</ref> 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 [[Purée|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]].<ref>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.</ref> Other more rustic versions contain [[malt]] or [[beer]].<ref>[https://www.kochbar.de/rezept/487507/Malz-Brotsuppe.html ''Malz-Brotsuppe''] on kochbar.de</ref><ref>[https://eatsmarter.de/rezepte/bayerische-brotsuppe ''Bayerische Brotsuppe''] on eatsmarter.de</ref>


==Brewis==
==Brewis==

Brewis is a type of bread soup associated with the cuisine of North England. Originally a term for bread soaked in meat drippings, ''brewis'' came to be used for broths thickened with bread (or sometimes [[oatmeal]]).<ref>{{cite book |last=Davidson |first=Alan |title=Oxford Companion to Food |date=2014}}</ref> A similar dish in the [[cuisine of New England]] was made by softening [[rye bread]] or [[Brown_bread#Boston|Boston brown bread]] with milk and [[maple syrup]].<ref>{{cite book |title=Secrets of New England Cooking |date=1947 |isbn=9780486413679 |url=https://books.google.com/books?id=MJX3C0q1w74C&pg=PA139|last1=Bowles |first1=Ella Shannon |last2=Towle |first2=Dorothy S. }}</ref>
Brewis is a type of bread soup associated with the cuisine of North England. Originally a term for bread soaked in meat drippings, ''brewis'' came to be used for broths thickened with bread (or sometimes [[oatmeal]]).<ref>{{cite book |last=Davidson |first=Alan |title=Oxford Companion to Food |date=2014}}</ref> A similar dish in the [[cuisine of New England]] was made by softening [[rye bread]] or [[Brown_bread#Boston|Boston brown bread]] with milk and [[maple syrup]].<ref>{{cite book |title=Secrets of New England Cooking |date=1947 |isbn=9780486413679 |url=https://books.google.com/books?id=MJX3C0q1w74C&pg=PA139|last1=Bowles |first1=Ella Shannon |last2=Towle |first2=Dorothy S. }}</ref>


==Varieties==
==Varieties==
* [[Açorda]] in [[Portuguese cuisine]]
* [[Açorda]] in [[Portuguese cuisine]]
* [[Acquacotta]], also known as pancotto
* [[Acquacotta]], also known as pancotto, in [[Italian cuisine]]
⚫
* [[Pappa al pomodoro]] in Italian cuisine
⚫
* [[Ribollita]] in Italian cuisine
* [[Zuppa toscana]] in Italian cuisine
* [[Brotsuppe]] in [[German cuisine]]
* [[Brotsuppe]] in [[German cuisine]]
* [[Konchol]] in [[Armenian cuisine]]
* [[Konchol]] in [[Armenian cuisine]]
* [[Ollebrod]] in [[Danish cuisine]]
* [[Øllebrød]] in [[Danish cuisine]]
⚫
* [[Pappa al pomodoro]]
⚫
* [[Ribollita]] in [[Italian cuisine]]
* [[Sopa de ajo]] in [[Spanish cuisine]]
* [[Sopa de ajo]] in [[Spanish cuisine]]
* [[Soup Pain]] in [[Haitian cuisine]]
* [[Soup Pain]] in [[Haitian cuisine]]
* [[Tyurya]] in [[Russian cuisine]]
* [[Tyurya]] in [[Russian cuisine]]
* [[Wodzianka]] in Polish cuisine ([[Silesian cuisine|Silesia]] and Central Poland)
* [[Wodzianka]] in [[Polish cuisine]] ([[Silesian cuisine|Silesia]] and Central Poland)
* [[Żurek]] in [[Polish cuisine]]
* [[Żurek]] in Polish cuisine
* [[Velija Loksy]] in [[Slovakian cuisine]]
* [[Velija Loksy]] in [[Slovak cuisine]]
* [[Paomo]] in [[Chinese cuisine]]
* [[Paomo]] in [[Chinese cuisine]]


Line 49: Line 46:
* [[List of bread dishes]]
* [[List of bread dishes]]
* [[List of soups]]
* [[List of soups]]
* [[Zuppa toscana]]


==References==
==References==
{{reflist}}
{{Reflist}}


==External links==
==External links==

Latest revision as of 23:54, 18 July 2024

Bread soup
German-styled bread soup called Brotsuppe
TypeSoup
Place of originUnknown; possibly Central Europe
Serving temperatureHot
Main ingredientsStale brown bread, meat or sausage broth, marjoram, onions, spices, sometimes cream
VariationsMillefanti
Bread soup with pureed brown bread, wine and cream from Vienna, Austria

Bread soup is a simple soup that mainly consists of stale bread. Variations exist in many countries, and it is often eaten during Lent. Both brown and white bread may be used.[1][2][3][4]

The basis for bread soup is traditionally either meat soup or vegetable broth.[5][6][7] Less often it is made with fish broth.[8] 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?] 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.[9] Other more rustic versions contain malt or beer.[10][11]

Brewis

[edit]

Brewis is a type of bread soup associated with the cuisine of North England. Originally a term for bread soaked in meat drippings, brewis came to be used for broths thickened with bread (or sometimes oatmeal).[12] A similar dish in the cuisine of New England was made by softening rye bread or Boston brown bread with milk and maple syrup.[13]

Varieties

[edit]

See also

[edit]

References

[edit]
  1. ^ Immer rein in die gute Suppe In: Süddeutsche Zeitung, Heft 48/2012 – Essen & Trinken.
  2. ^ Margret Nußbaum: Herrgotts B'scheißerle Article on katholisch.de
  3. ^ Aufgezwiebelte Brotsuppe als Fastenspeise Article on br.de
  4. ^ Suppenkultur Archived 2018-06-13 at the Wayback Machine Artikel on kulinarisches-erbe.at
  5. ^ Rosalia Neumann: Die Kunst eine gute Köchin zu werden, Dirnböck Verlag, 3. Edition, Wien 1853, p. 119f.
  6. ^ Anna Dorn: Neuestes Universal- oder großes Wiener-Kochbuch, Tendler Verlag, Wien 1834, p. 35.
  7. ^ „Suppe mit Sinn“ Archived 2021-09-10 at the Wayback Machine Article on wienertafel.at
  8. ^ For example the Portuguese Sopa de Cação is made with fish and bread. See: Alberto Andreini (Hrsg.): 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.
  9. ^ Johann Werfring: Vinophile Suppen-Vitalisierung In: Wiener Zeitung, 30. März 2018, Beilage Wiener Journal, pp. 36–37.
  10. ^ Malz-Brotsuppe on kochbar.de
  11. ^ Bayerische Brotsuppe on eatsmarter.de
  12. ^ Davidson, Alan (2014). Oxford Companion to Food.
  13. ^ Bowles, Ella Shannon; Towle, Dorothy S. (1947). Secrets of New England Cooking. ISBN 9780486413679.
[edit]
Retrieved from "https://en.wikipedia.org/w/index.php?title=Bread_soup&oldid=1235374623"