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Stale bread soup with caraway, garlic and eggs: don't waste a slice
An economical soup made with stale bread, onion, caraway, garlic and marjoram, finished with eggs. Ready in about 35 minutes; serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 10 min
- Cook time
- 25 min
- Total time
- 35 min
- Servings
- 4 servings
- Difficulty
- Easy
- Cuisine
- Slovak
Bread soup is an old-fashioned, economical soup made with stale bread that breaks down as it cooks, naturally thickening the broth. Toast the bread cubes in lard with onion and caraway seeds, add water, and simmer until the bread falls apart. Season with garlic and marjoram, then pour in beaten eggs in a thin stream. No flour or roux is needed—the bread itself thickens the soup. Rye bread with caraway seeds works especially well, giving the soup a more pronounced flavor.
Ingredients
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Instructions
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Toast the bread
10 minCut the bread into cubes. Finely chop the onion and sauté it in the lard until softened. Add the caraway seeds and bread and cook for about 5 minutes, until the bread is fragrant and begins to brown.
Simmer the soup
20 minPour in the water, season with salt and pepper, and simmer over low heat for about 15 minutes, until the bread falls apart. For a thicker soup, break up some of the bread with a whisk.
Season and finish
5 minAdd the crushed garlic and marjoram. Beat the eggs, then pour them into the boiling soup in a thin stream, stirring constantly. Cook for 1 minute, then remove from the heat.
Tip: For the best flavor, use bread with caraway seeds; if the soup is too thick, add hot water. For a vegetarian version, replace the lard with butter or oil. Read more: Lard in the kitchen: baking and frying
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 308 kcal
- Protein
- 10 g
- Carbohydrates
- 41 g
- of which sugars
- 4.1 g
- Fat
- 11 g
- of which saturates
- 3.8 g
- Fiber
- 5.2 g
- Salt
- 2.7 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Chlebová polievka zo starého chleba: rasca, cesnak a vajíčko a ani krajec sa nevyhodí
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