Pumpernickel soup
Pumpernickel soup is a typical regional bread soup of the Westphalian cuisine , which is mainly made from pumpernickel .
preparation
The classic pumpernickel soup is made from pumpernickel, a Westphalian black bread, and water, onions, some spices and a little cream. For the preparation, the onions are first finely chopped and fried, then water and crumbled pumpernickel are added. Finally the soup is seasoned with salt, pepper and cinnamon and crumbs of dry white bread or rusks are added. To serve, some cream and fresh herbs are placed on the plates.
For variation, pumpernickel can also be mixed with other types of black bread and rolls or white bread and processed into a bread soup . In another variant, the soup is seasoned sweet, whereby prunes and raisins can serve as an insert . The addition of different types of vegetables, such as celery , leek and mushrooms, allows the basic recipe to be varied.
Web links
supporting documents
- ↑ a b c "Pumpernickelsuppe" In: Ira Schneider: Ostwestfalen-Lippe, kitchen classics. Wartberg Verlag, Gudensberg-Gleichen 2015, ISBN 978-3-8313-2475-0 , p. 72.
- ↑ a b Pumpernickelsuppe , recipe from the Slow Food Deutschland eV association (pdf); accessed on July 28, 2018.
- ↑ Andis Pumpernickelsuppe on the website of the TV program Die Kochprofis ; accessed on July 28, 2018.
literature
- "Pumpernickelsuppe" In: Ira Schneider: Ostwestfalen-Lippe, kitchen classics. Wartberg Verlag, Gudensberg-Gleichen 2015, ISBN 978-3-8313-2475-0 , p. 72.