Black Croutons for Beer

by Editorial Staff

Garlic croutons are the simplest recipe but will help out many times over. It will not require spending either time or money – you can find black bread with garlic even in a student hostel. Garlic croutons at home are no worse than store-bought ones.

Summary

Prep Time	10 mins
Cook Time	25 mins
Total Time	35 mins
Course	Drink
Cuisine	Russian

Ingredients

Rye bread – 0.5 loaf
Garlic – 2 cloves
Salt – 1 tbsp
Ground black pepper (optional) – 1 pinch
Vegetable oil – 2 tbsp

Instructions

A loaf of bread is cut into identical cubes with an edge of 2 cm, carefully laid out in a spacious bowl.
Peel the chives.
Then crush the garlic with a garlic press.
Sprinkle the sliced bread with plenty of salt and chopped garlic.
Put the pan on the fire, heat the vegetable oil.
Pour the bread slices into the pan in one layer. Stir. Reduce heat to low.
Then the croutons are fried in a frying pan in vegetable oil, stirring frequently so that neither the croutons nor the garlic, which turns black first, burn. The approximate drying time on low heat is 20-25 minutes.
Croutons are served hot, but cooled croutons with garlic are very tasty.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.