in Germany, Soup Recipes

Bread soup with Thuringian-style liver sausage

updated

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Ingredients for 6 servings:

  • 6 slice(s) bread(s) , (brown bread), thick
  • 300 g liver sausage, coarse
  • 300 g black pudding (preferably blood sausage)
  • 1 stalk(s) leek
  • 1 carrot(s)
  • 4 garlic cloves
  • some clarified butter for frying, alternatively oil
  • salt and pepper
  • 1 ½ liters of instant broth
  • some parsley, fresh

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Dice the bread into small cubes. Chop the sausage. Wash the leek and carrot, slice the leek into thin rings, peel the carrot, and coarsely grate it. Chop the garlic. Sauté the leek, carrot, and sausage in clarified butter. Bring the broth to a boil, add the bread cubes, sausage mixture, and garlic, and simmer for another 20-25 minutes, stirring occasionally. Season with salt and pepper. Serve sprinkled with parsley. Serve with dark beer.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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