Pumpernickel Soup

Rating: 2.10 / 5.00 (20 Votes)

Total time: 45 min

Servings: 3.0 (servings)



Boil the bread with the cinnamon stick in one l of water and make it for 60 min. Now pour the soup through a sieve. Add wine and raisins and make again for 10 minutes. Whisk the egg yolks and stir them into the soup with the sugar.

Since the egg yolks quickly fester, do not make the soup from now on.

Very hot to table form.

Info: This soup was often served for dinner in the Tecklenburg area. The old bread could be used in this way. Next, one ate slices of bread or the reheated leftover vegetables from the noon.

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