Swabian Butcher Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 20 mins |
| Total Time | 1 hr 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 liter ½ meat broth
- 300 g pork, (belly)
- 250 g liver sausae, fresh
- 250 g black puddin, fresh
- 2 onions)
- salt
- Pepper, freshly ground white
- 1 teaspoon marjoram, dried grated
- 4 slices brown bread
- 20 g butter
Print Recipe
Pin Recipe Instructions
- Bring the broth to a boil in a large saucepan. Wash the meat and add it to the broth. Cook for approx. 1 hour in a closed pot, then remove, let cool and cut into 2 x 2 cm cubes.
- Cut the liver and black pudding and remove them from the skin. Add to the broth. Peel the onion and rub it into the soup. Heat everything and cook gently for about 10 minutes. Season to taste with the spices.
- In the meantime, cut the bread slices into cubes and toast them in the heated butter.
- Pour the soup into soup bowls, sprinkle with bread and serve.
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