Summary

Ingredients

• 1 ½ liter meat broth
• 0.5 teaspoon ½ marjoram, dried
• 200 g bread (s), stale, stron (no wholemeal bread)
• 2 onions)
• 1 tablespoon lard
• 2 tablespoon butter
• 0.5 teaspoon ½ caraway seeds, ground
• 1 small clove garlic
• 1 bunch chives
• salt
• Pepper, freshly ground

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Instructions

1. Cut bread into approx. 1/2-1 cm cubes, fry lightly in 1-2 tablespoons butter - set aside.
2. Brown the onions cut into rings in the lard and butter mixture (1 tablespoon lard, 1 tablespoon butter) over a mild heat while stirring frequently, mix in the caraway seeds and crushed garlic clove - set aside.
3. Cut the chives into rolls.
4. Bring the meat stock with marjoram to the boil and season with salt and pepper.
5. Put the bread cubes and the onion mixture in the plate and fill up with the boiling hot broth. Serve sprinkled with chives.