Did you know that the old Germanic word “suppa” meant a piece of bread dipped in broth or porridge? And from this word comes the name of the soup in different languages: soup in English, sup in Russian, zuppa in Italian, sopa in Spanish and so on. But today, we don’t need to dip only bread in the soup…
1. Broth with Bacon Dumplings
150 g of bread from the previous day
100 g bacon
½ tbsp butter
1 tbsp parsley leaves
2 tablespoons chopped chives
1/8 l milk
1 tbsp flour
Cut the bread into small pieces, bacon and onion into even smaller ones. Let the bacon cubes melt a little in a pan, add the butter and onion. Then mix it in a bowl with the bread cubes, parsley and half of the chives. Whisk the eggs in milk, season with spices and a little salt, pour it over the bread mixture, dust with flour, mix well by hand and leave to rest for 30 minutes. Bring salted water in a large pot to boil. Mix the mixture once more and, using oiled hands, create 12 balls. Boil the balls in the salted water at very low temperature for 10 minutes. Remove the dumplings, let them drip, arrange in a plate with broth and sprinkle with the remaining chives.
2. Broth with Dough Pockets
250 g minced meat
a little bread roll soaked in milk
Mix the meat with the bread, season with salt and pepper, add the sauerkraut cut into small pieces. Cut the puff pastry into squares, fill with the meat mixture and fold it in the shape of a pocket. Bake in an oven preheated to 180°C, serve still warm on an additional plate.
3. Broth with Pancake
50 g plain flour
125 ml of milk
3 tbsp of herbal mixture
Mix flour, milk, salt, eggs and herbs to make pancake dough and leave it to rest covered for 10 minutes at room temperature. Fry 4 pancakes with a little hot oil, roll them tightly and cut into 2 cm pieces. Serve with vegetable soup for example.
Text: © Copyright Ingrid, Travelpotpourri
Fotos: © Copyright Ingrid, Travelpotpourri