Franconian Pretzel Soup
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 pretzels or similar pretzels
- 2 large onions
- 2 carrot (s) (yellow turnip)
- 100 g bacon, diced
- 100 g cheese (butter), or Gouda
- 1 liter vegetable broth
- 200 ml beer (smoked beer), possibly other brown or dark beer
- 2 tablespoon sour cream or sour cream
- 1 teaspoon, heaped marjoram
- 1 teaspoon, leveled caraway seeds
- 1 tablespoon chives
- 2 tablespoon clarified butter
- 1 tablespoon oil
- Salt and pepper, black
Print Recipe
Pin Recipe Instructions
- When there are pretzels or pretzels left over, they can be used to make a hearty soup. We like it much better than a conventional bread soup.
- Cut the onion into rings. Cut the pretzels into small pieces. Cut yellow beets into julienne strips. Cut the chives into rolls.
- Fry the bacon with oil in a pan, add the onions and brown. Finally fry the yellow beets briefly. Set the mixture aside in a bowl. Now lightly brown the pretzel cubes with clarified butter in the pan.
- Bring the browned pretzel cubes, caraway seeds, marjoram and vegetable stock to the boil in the pot, add the bacon and vegetable mixture, simmer for 10 minutes, or a little longer if the pretzels are very dry. Add the beer, sour cream and the chopped or grated cheese, bring to the boil briefly, season to taste and simmer for another 5 minutes. Sprinkle with chives and serve.
- Tip:
- You can put the soup in cups and top it with the cheese. Be careful with the salt, the broth and pretzels are often salty enough.
- Instead of the yellow beets, a handful of frozen soup vegetables will do the trick. If you want it more onion, take twice the amount of onions.
- The indicated portions are rather generous.
- The soup is warmed up even better.
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