Recipe tips from South Tyrol
The Hotel Martinerhof with its restaurant & pizzeria in the Val Passiria recommends …
“Schwarzbrotsuppe” (soup made with coarse rye bread)
For 4 people
Vegetables:
- 1 onion
Other:
- 1tbsp butter
- 80g coarse rye bread, a few days old, cut into dice
- 1tsp sweet paprika powder
- 1l beef broth or water with a stock cube
- 1 egg
- 2tbsp grated parmesan
Condiments:
- 1tbsp parsley or chives, finely chopped
- Freshly ground pepper
- Salt
Preparation:
- Skin the onions and cut them into lengths then brown them in the butter. Add the bread and toast it with it.
- Sprinkle in the paprika powder, add the beef broth and bring to the boil.
- Whisk the egg and the parmesan and mix into the soup, boil up the soup and season to taste.
- Sprinkle with parsley or chives and serve.
Cooking time: 10 minutes
Tips and recommendations:
- You can also add diced “speck” (type of cured bacon), sliced farmhouse sausage, diced ham or strips of vegetables.
- In lieu of coarse rye bread, Vinschger Paarlen is also just as good. The bread must however be at least 2 days old.
