en de it
schwarzbrotsuppe-schaurhof

Black bread soup

South Tyrolean black bread is ideal for soup

Preparation

Peel the onion, cut into rings and sauté in butter with the pork strips until transparent. Add the bay leaf and cubes of black bread. Add the egg, stir, and pour the beef broth over the whole. Season with salt and briefly bring to the boil. Pour into bowls, garnish with parsley and serve immediately.

Beer recommendation
We recommend the variety Dunkles Lager

Wine recommendation
We recommend Pinot blanc.

Ingredients for

2 people
4 people
8 people
½ onion
40 g belly of pork, cut into strips
20 g butter
½ bay leaf
100 g South Tyrolean black bread from the previous day, cut into large cubes
1 free range egg from South Tyrol
200 ml beef broth
Salt
A little parsley, chopped
1 onion
80 g belly of pork, cut into strips
40 g butter
1 bay leaf
200 g South Tyrolean black bread from the previous day, cut into large cubes
1 free range egg from South Tyrol
400 ml beef broth
Salt
A little parsley, chopped
2 onions
160 g belly of pork, cut into strips
80 g butter
2 bay leaves
400 g South Tyrolean black bread from the previous day, cut into large cubes
2 free range eggs from South Tyrol
800 ml beef broth
Salt
A little parsley, chopped
schaurhof
This recipe comes from
Steurer family
Novale 20, 39049 Novale/Vipiteno