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Bread Soup with Caraway

4 servings

Ingredients

• 0.5 upper cup root vegetables, finely sliced
• 2 tbsp butter
• 1.5 l water (boiling)
• 1 soup plates black bread, stale, cut into pieces
• 1 tbsp caraway seeds
• salt (a little)
• 2 pcs egg yolk

Instructions

1. Fry the root vegetables in one tablespoon of butter until golden, then add the boiling water and sliced black bread.
2. Boil until the bread is soft, then strain through a sieve.
3. Add the remaining butter and caraway seeds, let it cook a little longer, season with salt, and thicken with the egg yolk.

Modernized from a treasured 19th-century German cookbook.