flipBrotsuppe, the Morning Bread Soup
Brotsuppe, the Morning Bread Soup
Why this dish? Brotsuppe — stale bread soup — was one of the frugal dishes Beethoven contented himself with when composition absorbed him. Economical, quick to make, it exactly matches his irregular and informal eating habits as described by those close to him.
A humble and comforting soup: stale rye bread melted into broth, bound and flavored with a little browned butter. The dish for days when one has neither the time nor the inclination to cook.
The bread from yesterday, never throw it away — you see, nothing is wasted at my table, for I have neither the time nor the patience for fuss! You cut it, you drown it in a good hot broth, a little browned butter on top, and there you have enough to last a whole morning blackening paper. I've swallowed this soup a hundred times without lifting my eyes from my sketches, spoon in one hand, quill in the other. Eat simply, and keep your head for the things that matter.
- •Stale rye bread — a few slices (base of the soup)
- •Beef or poultry broth — a generous bowl (hot liquid)
- •Butter — a knob (richness and flavor)
- •Salt — to taste (seasoning)
- •Cumin or caraway seeds — a pinch (Germanic aroma)
Brotsuppe, the Morning Bread Soup
A humble and comforting soup: stale rye bread melted into broth, bound and flavored with a little browned butter. The dish for days when one has neither the time nor the inclination to cook.
Why this dish? Brotsuppe — stale bread soup — was one of the frugal dishes Beethoven contented himself with when composition absorbed him. Economical, quick to make, it exactly matches his irregular and informal eating habits as described by those close to him.
The bread from yesterday, never throw it away — you see, nothing is wasted at my table, for I have neither the time nor the patience for fuss! You cut it, you drown it in a good hot broth, a little browned butter on top, and there you have enough to last a whole morning blackening paper. I've swallowed this soup a hundred times without lifting my eyes from my sketches, spoon in one hand, quill in the other. Eat simply, and keep your head for the things that matter.
Ingredients (period version)
- Stale rye bread — a few slices (base of the soup)
- Beef or poultry broth — a generous bowl (hot liquid)
- Butter — a knob (richness and flavor)
- Salt — to taste (seasoning)
- Cumin or caraway seeds — a pinch (Germanic aroma)
Ingredients
- Stale rye or country bread — 120 g (base of the soup)
- Beef or poultry broth — 750 ml (hot liquid)
- Butter — 30 g (richness and flavor)
- Caraway seeds — 1/2 tsp (Germanic aroma)
- Salt and pepper — to taste (seasoning)
- Chopped chives — 1 tbsp (final freshness (optional))
Method
- Cut the stale bread into coarse pieces.
- Melt the butter in a saucepan until it turns a hazelnut color, add the caraway.
- Pour in the hot broth and bring to a simmer.
- Add the bread and cook for 10 to 15 minutes, stirring, until it breaks down into a thick soup.
- Season with salt and pepper, whisk to bind if you prefer a smooth texture.
- Serve hot, sprinkled with chives.
How it was made : Bread soup is one of the oldest anti-waste recipes in Central Europe. In modest households and bachelor kitchens like Beethoven's, it was made with whatever was on hand: hard bread, leftover broth, a little fat. Sometimes a beaten egg was added to make it more nourishing.
The contemporary twist : Top the soup with a poached egg and caraway-butter croutons: Brotsuppe becomes an elegant winter brunch.
Ludwig van Beethoven · Charactorium
