bread soup

from Wikipedia, the free encyclopedia
Classic bread soup with black bread
Pureed bread soup with black bread
Sopa castellana, a garlic bread soup, is one of the classics of Castilian cuisine
Acquacotta , a Tuscan soup with white bread
Panadel soup , a specialty of Austrian cuisine
Portuguese açorda with white bread
Old Castilian gazpacho from the Spanish province of Avila
Paomo, a soup specialty with bread and meat in the Chinese province of Shaanxi
Pumpernickel soup , a Westphalian specialty
Pretzel soup, a specialty of the regional kitchens of Bavaria , Salzburg and Tyrol

Bread soup is a soup where bread is an integral part. It is known in numerous countries and is prepared in different variants. It is prepared with both white and black bread.

Ethical aspects, recycling of leftovers

Bread has been a symbol of Christianity from ancient times and, according to popular opinion, should not be thrown away. The idea of ​​the sinful "bread crime" that was widespread in earlier times still has an effect in this context. In this respect, the view that the bread soup should preferably be prepared with stale leftover bread is widespread.

Lent food, poor people's food

Bread soup in its classic way of preparation with stale black bread is traditionally considered a lent and poor people's food. It was preferred to eat it even in times of need. In the period after the Second World War , bread soup was a typical everyday dish in Germany.

Surname

In German, bread soup is a soup that is traditionally prepared with black bread. Special varieties have specific names both in German and internationally.

In the old Salzburg farmer's kitchen, where the bread soup (prepared with black bread) in the Lofer - Unken area was peeled off with onion roasted in hot lard, finely or coarsely chopped onion, it was regionally also known as “Schmälzsuppe” or “Jagerhundsuppe”.

Preparation variants

There are basically two main variants of preparation: If the bread is added in whole pieces as a soup side in one case (with various preparation variants the bread is roasted beforehand), in the other case the bread is pureed ( strained ) as part of the bread soup . With the latter variant, the bread is soaked or cooked for a while before pureeing.

Meat broth or vegetable broth have often been used as the basis for bread soup since ancient times. Onions and spices such as marjoram , parsley , lovage , caraway and nutmeg are often used as additional ingredients . The bread soup is often alloyed with egg or cream . In addition, depending on the region, ingredients such as cheese, milk, tomatoes, peppers or mushrooms are added to the bread soup. In the case of rustic variants, ingredients such as bacon or gram are added. Wine as a cooking ingredient sometimes helps to refine the bread soup . Malt or beer are sometimes used as hearty cooking ingredients .

In Europe, in northern countries such as Germany, Austria, Poland and Estonia, bread soup is mainly prepared with black bread, whereas in southern countries it is mainly prepared with white bread. In Italy there is an accumulation of preparation variants of soups with white bread under special names. Portuguese cuisine gives various soups a strong character by using bread as an essential part of the recipe. These include Açorda à Alentejana (bread soup with garlic), Açorda de Camarão (bread soup with scampi ) and Sopa de Cação (soup with fish and bread).

In Austria, where “bread soup” is commonly understood to be a dish prepared with black bread, there is also breadcrumb soup, which has always been made with bread rolls , but also with black bread. The Latin word “panis” (bread) is also used in the word “Panadel”, but the name for this soup is taken from French. "Panadel" is the traditional word for the French word "panade" (bread soup). The preference for French in Vienna dates back to the 18th century, when the influence of Italian was supplanted by French at the Viennese court. As a result, as in the case of panadel soup, French words were also adopted for the culinary field.

In France there are a number of soups with white bread baked with cheese or baguette baked with cheese . In addition to the soupe à l'oignon (onion soup), this applies above all to various variants of the garlic soup (aigo boulido). White bread is also combined with cheese in the soupe châtrée. During their preparation, toasted baguette and tomme de savoie are arranged in layers, poured with a stock of an onion, water and wine mixture and then baked in the oven.

In Latvia , the dessert “Maizes zupa”, a sweet bread soup with dark bread (rye bread), is prepared. Other ingredients in this traditional Latvian dessert are water, dried fruit, sugar and whipped cream . For the preparation of this Latvian specialty, an industrially pre-made mixture is even available through the trade - produced in Riga . A similar dessert bread soup is available in Estonia with the "Leivasupp".

International variants with specific names

Internationally there are a number of soups with bread ingredients that have specific names:

  • Açorda (Portugal)
  • Acquacotta (Italy)
  • Pretzel Soup (Germany, Austria)
  • Gazpacho (Spain, Portugal)
  • Leblebi (Tunisia)
  • Leivasupp (Estonia)
  • Maizes zupa (Latvia)
  • Minestra di pane (Italy)
  • Panadelsuppe (Austria)
  • Pancotto (Italy)
  • Paomo (China)
  • Pappa al pomodoro (Italy)
  • Pumpernickelsuppe (Germany)
  • Ribollita (Italy)
  • Salmorejo (Spain)
  • Cut soup (Austria)
  • Schottsuppe (Austria)
  • Bread Soup (Austria)
  • Sopa castellana (Spain)
  • Sopa de ajo (Spain, Cuba)
  • Sopa de cação (Portugal)
  • Sopa de gato (Spain)
  • Sopa mallorquina (Spain)
  • Sopa teóloga (Peru)
  • Soupe à l'oignon (France)
  • Soupe châtrée (France)
  • Wasserschnalzen (Germany)
  • Wodzionka (Poland)
  • Zuppa Pavese (Italy)

Classification leeway

Some bread dishes known locally as "soup" have such a dense consistency that they do not correspond to the usual ideas of a (liquid) soup. The Latvian maize zupa has an extremely mushy consistency . In the case of Sardinian Suppa cuata or zuppa gallurese (as the Court is in Italian) are poured over stale bread, cheese and other ingredients with soup. The result is a casserole baked in the oven , the added soup is absorbed by the dish during the baking process. The French soupe châtrée , where the main ingredients baguette and tomme de savoie , arranged in layers, are doused with onion broth and baked in the oven, also looks like a casserole. This is what the name "Soupe châtrée" (layer soup - literally: sliced ​​soup) refers to. In the case of the Tyrolean version of the pretzel soup, too , Franz Maier-Bruck states that this is “strictly speaking not a soup because the liquid is poured off last”.

The Danish dish Øllebrød is classified as both a beer and bread soup and a rye porridge . Ingrid Haslinger classifies Øllebrød as soup in her cultural-historical study of soups from all over the world. Soups at the factory too . Recipes from all over the world by Ulrike Skadow and Nicolas Leser appear on Øllebrød. In the Baedeker Denmark Travel Guide by Madeleine Reincke and Hilke Maunder, however, Øllebrød is qualified as a Danish porridge. The Latvian maize zupa , which is made from rye bread, water, sugar, dried fruits and whipped cream has a similar consistency to Øllebrød .

Soup in a loaf of bread

The soup in a loaf of bread is usually not a bread soup in the true sense of the word

When making soup in a loaf , the hollowed-out loaf acts as a soup plate. However, its content is usually not bread soup in the actual sense. Such soups are vegetable soups, pumpkin soups, goulash soups and other soups. The spectacular presentation of the soup should motivate people to buy; in this way soups are offered in Austria and Germany, for example at Christmas markets.

literature

  • Helene Brandstätter: Cooking with leftover bread. Use old bread and pastries in a tasty way. Leopold Stocker Verlag, Graz 2013, ISBN 978-3-7020-1411-7 .
  • Hans Gerlach: Always in the good soup. In: Süddeutsche Zeitung. November 30, 2012, from issue 48/2012 - Eating and drinking.
  • Inge Krenn: Traditional Waldviertel cuisine. Erpfiknödel - Saumaisen - Poppy seed tents. Krenn Verlag, Vienna 2013, ISBN 978-3-99005-174-0 , pp. 24-27.

Web links

Commons : Bread Soup  - Collection of pictures, videos and audio files

gallery

  • Pappa al pomodoro, a Tuscan tomato and bread soup

  • Salmorejo , a Spanish tomato and bread soup

  • Sopa de ajo, a garlic bread soup, a specialty of Spanish and Cuban cuisine

  • Ribollita , a Tuscan bread and vegetable soup

  • Sopa de cação, a Portuguese soup specialty with fish and white bread

  • Soupe à l'oignon (French onion soup) Parisian style

  • Leivasupp with bread and apple in Estonia

  • Wodzionka, a Silesian bread soup

See also

Individual evidence

  1. ↑ a b Hans Gerlach: Always in the good soup. In: Süddeutsche Zeitung magazine, 48/2012 - Food & Drink.
  2. ↑ Massimo Montanari: Hunger and Abundance. Cultural history of nutrition in Europe. (= Beck series. 4025). CH Beck Verlag, Munich 1999, ISBN 3-406-44025-8 , p. 27f.
  3. ^ Johann Werfring: Our daily bread. In: Wiener Zeitung . July 12, 2005.
  4. ↑ bread. Signs of everyday life and the earth. on dioezese-linz.at
  5. ↑ Throwing bread away is a sin. on nachrichten.at (Oberösterreichische Nachrichten, online version from September 7, 2013)
  6. ^ Johann Werfring: Thought crumbs on the sinful mountain of bread. In: Wiener Zeitung. October 24, 2013, supplement “ProgrammPunkte”, p. 7.
  7. ↑ Please do not throw away articles on brotexperte.de
  8. ↑ See e.g. B. Bread Soup - Prepare delicious leftover food. on Bunte.de, online version from January 29, 2014.
  9. ↑ In some cases, leftover bread in the kitchen is generally used when it is recycled. Cf. u. a. Bread soup with tomatoes and cheese. A leftover meal that can be seen. on kuechengoetter.de
  10. ↑ Margret Nussbaum: Herrgotts B'scheißerle. on kathisch.de, March 14, 2014; Onion bread soup as a fast food. on br.de, March 3, 2017; Soup culture. ( Memento of the original of June 13, 2018 in the Internet Archive ) Info: The archive link was automatically inserted and not yet checked. Please check the original and archive link according to the instructions and then remove this notice. on kulinarisches-erbe.at @1@ 2Template: Webachiv / IABot / www.kulinarisches-erbe.at
  11. ↑ In the Neusten Universal or Great Wiener Cookbook published by Anna Dorn in 1834 , bread soup is of course listed under meat soups or lent soups, depending on the ingredients. Anna Dorn: The latest universal or large Viennese cookbook. Tendler Verlag, Vienna 1834, p. VII and p. VIII and p. 8–35.
  12. ^ Bread soup - poor people's food, GDR recipes. Bread utilization in the GDR kitchen from grandmother's time. on kirchenweb.at
  13. ^ Sara Lier, Thomas Stankiewicz: Portugal. Time for the best. Bruckmann Verlag, Munich 2015, ISBN 978-3-7654-8508-4 , p. 222.
  14. ↑ Program information from Friday, July 9th, 2004 (week 28) to Friday, July 23rd, 2004 (week 30). Südwestrundfunk (SWR), July 7, 2004, accessed on July 4, 2016 (press release).
  15. ↑ Ingrid Haslinger: Steam rose from the pot. A cultural history of soups from all over the world . Mandelbaum Verlag, Vienna 2010, ISBN 978-3-85476-338-3 , p. 99.
  16. ↑ Franz Maier-Bruck: From eating in the country. Classic farmer's cuisine and home-style cooking . Book publishers Kremayr and Scheriau / Orac, Vienna 2006, ISBN 978-3-7015-0493-0 , p. 313.
  17. ↑ Cf. inter alia Angelika Wolffskeel von Reichenberg: Let your food be your remedy. Biorhythm nutrition. Chapter Roasted Bread Soup. 2nd Edition. Maukan Verlag, Murnau am Staffelsee 2011, ISBN 978-3-938396-03-2 , p. 265; Hans Gerlach: Always in the good soup In: Süddeutsche Zeitung. From: Issue 48/2012 - Food & Drink, chapter Leblebi - Tunisian bread soup ; Susanna Bingemer, Hans Gerlach: Alpine cuisine. Enjoyment & culture. Gräfe and Unzer Verlag, Munich 2007, ISBN 978-3-8338-0239-3 , p. 75, chapter Bavarian bread soup.
  18. ↑ Johann Werfring: Vinophile Soups revitalization. In: Wiener Zeitung. March 30, 2018, supplement “Wiener Journal”, p. 37 (in the bread soup with black bread, wine and cream from Vienna, the bread is boiled in the vegetable stock for a while and then mashed); Hans Gerlach: Always in the good soup. In: Süddeutsche Zeitung. From: Issue 48/2012 - Food & Drink (with Icelandic rye bread soup, the bread is soaked in water or milk and then pureed).
  19. ↑ Rosalia Neumann: The art of being a good cook. 3. Edition. Dirnböck Verlag, Vienna 1853, pp. 119f.
  20. ↑ Anna Dorn: The latest universal or large Viennese cookbook. Tendler Verlag, Vienna 1834, p. 35.
  21. ↑ Soup with a purpose. (PDF) at wienertafel.at
  22. ^ Inge Krenn: Traditional cuisine in the Waldviertel. Erpfiknödel - Saumaisen - Poppy seed tents. Krenn Verlag, Vienna 2013, ISBN 978-3-99005-174-0 , pp. 24-27.
  23. ↑ Johann Werfring: Vinophile Soups revitalization In: Wiener Zeitung. March 30, 2018, supplement “Wiener Journal”, pp. 36–37. In earlier times, wine was also added to bread soup when it was used as food for the sick and convalescent. Cf. Anna Dorn: The latest universal or large Viennese cookbook . Tendler and von Manstein Verlag, Vienna 1827, p. 41, Chapter C: Soup for the sick and convalescent, subsection 96: Bread soup.
  24. ↑ Malt bread soup on kochbar.de
  25. ↑ Bavarian bread soup. on eatsmarter.de
  26. ↑ In Italy there is also the general name “Zuppa di pane” (= bread soup), but there are also a number of specific names (Acquacotta, Pancotto, Ribollita etc.). For the term “Zuppa di pane” cf. Zuppa di pane on ricettedellanonna.net
  27. ↑ Alberto Andreini (ed.): The Portuguese cuisine. An unforgettable gastronomic journey through the scents and colors of a magical land. Casa Editrice Bonechi, Florence 2011, ISBN 978-88-476-0923-5 , p. 27f, p. 34 and p. 41.
  28. ↑ Especially in the Alentejan cuisine, very hearty dishes are served, which often emerged as "poor people's food". This includes the Açorda à Alentejana with bread and egg. See Sara Lier, Thomas Stankiewicz: Portugal. Time for the best. Bruckmann Verlag, Munich 2015, ISBN 978-3-7654-8508-4 , p. 222.
  29. ^ Franz Maier-Bruck : The Great Sacher Cookbook. Austrian cuisine. Seehamer Verlag, Weyarn 1994, ISBN 3-929626-27-6 , p. 106.
  30. ^ Franz Maier-Bruck: The Great Sacher Cookbook. Austrian cuisine. Seehamer Verlag, Weyarn 1994, ISBN 3-929626-27-6 , pp. 98f.
  31. ↑ The French onion soup corresponds to the Italian zuppa di cipolle gratinata , which also includes white bread baked with cheese. See Zuppa di cipolle gratinata on unadonna.it
  32. ↑ See the picture examples on commons.wikimedia.org .
  33. ↑ See La soupe châtrée de Morillon en Haute-Savoie , Oui! Magazine du 7 au 3 Mars 2019 on magazine.laruchequiditoui.fr; also: La soupe châtrée on youtube
  34. ↑ Maizes zupa (Latvian Bread Soup) on kitchenmouse.rozentali.com; Maizes zupa on YouTube
  35. ↑ Bread Soup Mix (Maizes zupa) on balticshop.com
  36. ↑ https://www.youtube.com/watch?v=f6RO7qs5N-M Leivasupp on Youtube
  37. ↑ http://bounteous-bites.blogspot.com/2007/04/leivasupp-or-just-sweet-rye-bread-soup.html 'Leivasupp' or just sweet rye bread soup on bounteous-bites.blogspot.com
  38. ↑ Pretzel soup is a specialty of regional cuisine in Bavaria in Germany, Salzburg in Austria and Tyrol . The main recipe ingredients are soup (or water), pretzels (lye pastries), onions and cheese. See Maria Anna Neudecker, b. Ertl: The Bavarian cook in Bohemia. A book that is designed for both elegant and ordinary kitchens, and can be used in both with particular benefit. Karlsbad 1805, p. 222; further: Franz Maier-Bruck: From eating in the country. Classic farmer's cuisine and home-style cooking . Book publishers Kremayr and Scheriau / Orac, Vienna 2006, ISBN 978-3-7015-0493-0 , pp. 315 and 442; furthermore: Karl Zinnburg: Salzburg folk customs . 2nd edition, Verlag der Salzburger Druckerei, Salzburg 1977, p. 120; also: recipe for pretzel soup. In: Katharina Hutter: Salzburg farmers' women cook. Simply good recipes . Loewenzahn Verlag, Innsbruck 2009, ISBN 978-3-7066-2798-6 .
  39. ↑ Leivasupp is a soup specialty in Estonia that is traditionally prepared with rye bread, apple pieces, honey and raisins. See travel tip Estonia: Strong, hearty, hearty. A lot in Estonia's cooking pots revolves around pigs - but not everything . Article on sueddeutsche.de; also: Leivasupp on nami-nami.ee
  40. ↑ Maizes zupa (Latvian Bread Soup) on kitchenmouse.rozentali.com
  41. ^ Pellegrino Artusi: Science in the Kitchen and the Art of Eating Well. University of Toronto Press, Toronto / Buffalo / London 2004, ISBN 0-8020-8657-8 , p. 53.
  42. ^ Anna Del Conte: Gastronomy of Italy. Pavilion Books, London 2013, ISBN 978-1-86205-958-0 , chapter pancotto - bread soup .
  43. ↑ Paomo is a Chinese bread and meat specialty soup in Shaanxi Province , especially in Xi'an City . See Paomo. on chinatours.com; Mutton Paomo. on topchinatravel.com
  44. ↑ Pappa al pomodoro. on cibo360.it; Pappa al pomodoro. at chefkoch.de
  45. ↑ "ribollita" in Italy is a synonym for "minestrone di pane". See Minestra di Pane (Ribollita) on pixelicious.it
  46. ↑ According to Baedeker, salmorejo is basically a thicker variant of gazpacho in Andalusian cuisine. According to Baedeker, the thicker version also has the regional name Porra antequerana . Cf. Achim Bourmer, Des Hannigan and Josephine Quintero: Baedeker Smart Travel Guide Andalusia. Perfect days with Moorish splendor. 2nd Edition. Verlag Karl Baedeker, Ostfildern 2017, p. 40.
  47. ↑ Cut soup is an Upper Austrian variety of bread soup with thinly "sliced" (= cut into fine cuts) farmer's bread (black bread). Other ingredients are water or meat soup and smoked bacon. Regionally, hot greens, roasted onion rings and sour cream are added to the cut soup. Cf. Franz Maier-Bruck: From eating in the country. Classic farmer's kitchen and home-style cooking , book publishers Kremayr and Scheriau / Orac, Vienna 2006, ISBN 978-3-7015-0493-0 , p. 233. For the terms "Schnittel" and "schnitteln" cf. the entries on Schnittel. In: Jacob Grimm , Wilhelm Grimm (Hrsg.): German dictionary . tape 15 : Schiefeln – Soul - (IX). S. Hirzel, Leipzig 1899 ( woerterbuchnetz.de ).
  48. ↑ Bread soup is prepared like a classic bread soup in Lower Austria . Only rolls are used instead of black bread. In contrast to the breadcrumbs , where bread rolls are also part of the recipe , no eggs are used here. In Styria , bread soup has always been given to women who have recently given birth . Cf. Franz Maier-Bruck: From eating in the country. Classic farmer's cuisine and home-style cooking . Book publishers Kremayr and Scheriau / Orac, Vienna 2006, ISBN 978-3-7015-0493-0 , p. 147 and p. 366.
  49. ↑ Sopa castellana, a garlic bread soup, is one of the classics of Castilian cuisine. See Marion Golder: DuMont travel manual. Northern Spain and the Way of St. James 2nd edition, DuMont-Reiseverlag, Ostfildern 2014, ISBN 978-3-7701-7758-5 , p. 56.
  50. ↑ Sopa de ajo is a soup with garlic and white bread. Cf. Sopa de ajo (traditional garlic bread soup) in Cuba on spracher.de; also: Sopa de ajo: Garlic soup recipe from Spain on spanien-reisemagazin.de
  51. ↑ Sopa de Cação is a Portuguese soup specialty with fish and white bread. Cf. Alberto Andreini (ed.): The Portuguese cuisine. An unforgettable gastronomic journey through the scents and colors of a magical land. Casa Editrice Bonechi, Florence 2011, ISBN 978-88-476-0923-5 , p. 41; also: Sopa de Cação on YouTube
  52. ↑ Sopa de gato ("cat soup") is an Andalusian variety of garlic soup with the main ingredients olive oil, garlic and white bread. Sometimes eggs and other ingredients are also added. See Receta casera de las Sopas de Gato. Cocina Tardicional on youtube; also: Petra Neukirchen and Wolfgang Volger: Reise Know-How Travel Guide Andalusia , 9th edition, Reise Know-How Verlag Peter Rump, Bielefeld 2014, p. 173; also: The Cat Soup in the southern Spain Article from January 8, 2016 on eyeonspain.com
  53. ↑ Sopa mallorquina on so-schmeckts.de
  54. ↑ See Sopa teóloga on enperublog.com; for the second designation as “priest soup” cf. E. George Squier: Peru. Incidents of travel and exploration in the land of the Incas. DGF Class, New York 1877, p. 60; for preparation with white bread cf. Sopa teóloga. on Youtube.
  55. ↑ Since it contains white bread baked with cheese as an essential part of the recipe, the article on international bread soups in the Süddeutsche Zeitung also classifies French onion soup as bread soup. Hans Gerlach: Always in the good soup. In: Süddeutsche Zeitung. From: Issue 48/2012 - Food & Drink.
  56. ↑ Soupe châtrée (layer soup) is a hearty specialty in the Haute-Savoie department . During their preparation, toasted baguette and tomme de savoie are arranged in layers, poured with a stock of an onion, water and wine mixture and then baked in the oven. See La soupe châtrée de Morillon en Haute-Savoie , Oui! Magazine du 7 au 3 Mars 2019 on magazine.laruchequiditoui.fr
  57. ↑ Wasserschnalzen is an old name for a simple bread soup with steamed or roasted onions, which is known regionally in Germany. There are different recipes; they all contain stale bread as a recipe component. If you do not use broth as a liquid base, but just water, it is the classic watering of poor people. See Bavarian bread soup - the Wasserschnoizn. on br.de, October 5, 2014; Lothar Bendel: German regional cuisine from A – Z. With basic recipes to cook at home. Anaconda Verlag, Cologne 2013, ISBN 978-3-86647-961-6 , chapter water peaks . Wasserschnalzen is a term already in use in the early modern period , among other things it occurs in the work of the writer and preacher Abraham a Sancta Clara , who came from Kreenheinstetten and worked in Vienna for a long time . Compare Abraham a Sancta Clara: Judas Der Ertz-Schelm. Melchior Hagn, Salzburg 1694, p. 514.
  58. ↑ Wodzionka is a Silesian bread soup with black bread. See Johannes Rasim: Steigertee as farewell. (PDF) In: Wochenblatt.pl - newspaper of Germans in Poland. No. 33, 14-20. August 2015, p. 11.
  59. ^ Zuppa Pavese (Italian bread soup). on daskochrezept.de
  60. ↑ See Maizes zupa ar dzērvenēm un putukrējumu , article from June 19, 2017 on delfi.lv
  61. ↑ Hans-Peter Bröckerhoff: Suppa cuata or Zuppa gallurese - the original recipe for the “national dish” of Gallura Article on sardinien-auf-den-tisch.eu
  62. ↑ Recipe and history of Zuppa Gallurese on soleeterra.it
  63. ↑ Come preparare la zuppa gallurese on youtube
  64. ↑ Osterie d 'Italia 2011/12. Over 1,700 addresses selected and recommended by Slow Food . Hallwag Verlag, Munich 2011, p. 802 and p. 905; see. also: Zuppa gallurese on it.wikipedia.org
  65. ↑ Katrin Maue-Klaeser: Shift soup awakens the spirits of life (PDF) in: Rhein-Zeitung, No. 257, November 7, 2017, supplement Reise. The vacation magazine; see. also: La Semaine Vigneronne 2014 - La soupe châtrée on youtube
  66. ^ Haute-Savoie: Soupe châtrée , in: François-Régis Gaudry: Let's eat France . Published by Artisan, New York 2018, ISBN 978-1-57965-876-2 , p. 170.
  67. ↑ Franz Maier-Bruck: From eating in the country. Classic farmer's cuisine and home-style cooking . Book publishers Kremayr and Scheriau / Orac, Vienna 2006, ISBN 978-3-7015-0493-0 , p. 442.
  68. ↑ Øllebrød (Danish Rye Porridge) or Ale and Bread Soup inspired by Babette's Feast article on allroadsleadtothe.kitchen
  69. ↑ Cf. Ingrid Haslinger: Steam rose from the pot. A cultural history of soups from all over the world. Mandelbaum Verlag, Vienna 2010, ISBN 978-3-85476-338-3 , p. 96.
  70. ↑ Ulrike Skadow and Nicolas Leser: Soups. Recipes from all over the world. Original recipes from 60 countries , ISBN 978-3-86851-441-4 , recipe Danish Ollebrod.
  71. ↑ See Madeleine Reincke and Hilke Maunder: Baedeker Travel Guide Denmark , p. 74.
  72. ↑ Maizes zupa on youtube
  73. ^ Restaurant Sir Lancelot in Budapest Article on www.55plus-magazin.net
  74. ↑ Soup Kasper (soup served in bread and baked) Article on www.backina.de
  75. ↑ From the soup pot: Goulash soup in a loaf of bread Article on essenohnegrenzen.de
  76. ↑ Christmas market. Time for (inner) contemplation Article about the Christmas market in Neu-Ulm
  77. ↑ Mona Lisa Dormayr: Viennese Christmas Market Culinary Article from December 13, 2017 on gastronews.wien