Palatinate bread soup with liver sausage

Ingredients for 4 servings:

• 300 g bread(s), dark
• 1 bunch of soup vegetables
• 1 onion(s)
• 2 garlic cloves
• 80 g liver sausage, Palatinate, possibly other strong (Thuringian)
• 2 tbsp clarified butter
• 1 ½ liters of meat broth or vegetable broth
• ¼ tsp caraway seeds, ground
• ¼ tsp marjoram, dried
• Black pepper, freshly ground
• 1 bunch of chives

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Silesian variant with dried fruit possible

Chop the bread, vegetables (carrot, celery, leek), onion, garlic, and liverwurst into small pieces. Heat the clarified butter in a soup pot. Sauté the vegetables, diced onion, and garlic, stirring occasionally. Add the bread and sausage cubes and the broth. Add the spices and simmer the soup for about 15 minutes, stirring frequently, otherwise the soup will stick to the bottom. Chop the chives and scatter them over the soup in small rolls. Silesian variation: before adding the chives, purée the soup and briefly add chopped dried fruit such as apple rings, pears, or prunes.