Brennsuppe’n with Gray Cheese

For the Brennsuppe’n with Graukas, prepare as dark a roux as possible from flour and lard, pour in soup or water, season with salt, caraway and marjoram and let the Brennsuppe simmer slowly for half an hour.

In the meantime, toast the bread slices in a little fat and divide them among preheated soup plates. Pour hot Brennsuppe over it and crumble gray cheese cubes into it.

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