Wodzionka is a traditional Silesian soup made with stale bread. The type of bread used is ideally a more dense and heavy one, such as sourdough bread, and it should be several days old. The bread is soaked in water or broth, and then melted pork fat, garlic, bay leaves, salt, and pepper are added to the pot.
Butter and cream can also be used. It is said that this dish was traditionally enjoyed in autumn or winter, when milk was scarce.
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Brotsuppe, meaning bread soup, is a humble German dish based on stale bread and meat broth (usually beef) or vegetable broth. Pieces of leftover bread (usually rye bread) are fried in butter or lard alongside onions until nicely colored and crispy before they are added to a hot broth seasoned with salt and pepper and enhanced with aromatic spices such as marjoram, caraway, or nutmeg.
Some variations of the soup call for the addition of meat, egg yolks, or cream for extra flavor, and a more filling meal. Brotsuppe is also often referred to as fränkische brotsuppe as it is mainly associated with the region of Franconia, although different versions of the soup have been traditionally consumed in other parts of the country as well.
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This simple bread soup is a traditional dish prepared with a combination of stale bread, water, onions, and a variety of spices. The more refined versions are occasionally thickened with eggs and may incorporate flavorful broths or various root vegetables.
Characterized by its rustic appeal and thick consistency, chlebová polévka is a common home-cooked dish that is traditionally enjoyed plain or accompanied by crispy croutons.
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Bayerische brezensuppe is a traditional Bavarian soup made with pretzels (brezen in German), which are known for their distinct twisted shape and savory taste. The soup is typically prepared by boiling pretzels in broth until they are soft.
It may also include other ingredients for added flavor, like onions, garlic, various herbs, and spices. The soup is often blended to a creamy consistency before serving.
MOST ICONIC Bayerische Brezensuppe
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Rumfordsche suppe or Rumford’s soup is a traditional soup originating from Munich and Bavaria. The soup was invented by Sir Benjamin Thompson (Count Rumford) around 1800, and it was intended for the poor and the prisoners. It usually consists of pearl barley, dried peas, potatoes, beer, and salt.
The soup is slowly simmered until it thickens, and bread is then added before serving the soup. Although it’s not considered tasty, Rumford’s soup is palatable due to its long cooking time. Nowadays, the soup can sometimes be enjoyed at Oktoberfest’s historical section that recreates the festival in its olden days.
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