Summary

Ingredients

• 300 g bread (s), dark
• 1 bunch soup greens
• 1 onion (s)
• 2 cloves garlic)
• 80 g liver sausae, Palatinate, possibly other stron (Thurinian)
• 2 tablespoon clarified butter
• 1 ½ liter meat broth or vegetable broth
• 0.25 teaspoon ¼ caraway seeds, ground
• 0.25 teaspoon ¼ marjoram, dried
• Pepper, black, freshly ground
• 1 bunch chives

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Instructions

1. Cut the bread, soup greens (carrot, celery, leek), onion and garlic and also the liver sausage into small pieces.
2. Heat clarified butter in a soup pot. Sweat the vegetables, onion and garlic cubes while stirring. Add the bread and sausage cubes and the broth. Add the spices and let the soup simmer for about 15 minutes, stir, otherwise the soup will stick to the bottom.
3. Cut the chives and pour them over the soup in small rolls.
4. Silesian variant:
5. Before adding the chives, puree the soup and let the chopped dried fruit such as apple rings, pears or prunes steep briefly.