Bread soup is a simple

soup Soup is a primarily liquid food, generally served warm or hot – though it is sometimes served chilled – made by cooking or otherwise combining meat or vegetables with Stock (food), stock, milk, or water. According to ''The Oxford Compan ...

that mainly consists of

bread Bread is a baked food product made from water, flour, and often yeast. It is a staple food across the world, particularly in Europe and the Middle East. Throughout recorded history and around the world, it has been an important part of many cu ...

, usually

stale bread Staling, or "going stale", is a chemical and physical process in bread and similar foods that reduces their palatability. Stale bread is dry and hard, making it less suitable for different culinary uses than fresh bread. Countermeasures and desta ...

. Variations exist in many countries, and it is often eaten during

Lent Lent (, 'Fortieth') is the solemn Christianity, Christian religious moveable feast#Lent, observance in the liturgical year in preparation for Easter. It echoes the 40 days Jesus spent fasting in the desert and enduring Temptation of Christ, t ...

. Both

brown Brown is a color. It can be considered a composite color, but it is mainly a darker shade of orange. In the CMYK color model used in printing and painting, brown is usually made by combining the colors Orange (colour), orange and black. In the ...

and

white bread White bread typically refers to breads made from wheat flour from which the bran and the germ layers have been removed from the whole wheatberry as part of the flour grinding or milling process, producing a light-colored flour. Nutrition Wh ...

may be used. The basis for bread soup is traditionally either meat soup or vegetable

broth Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups ...

. Less often it is made with fish broth. To prepare the dish, the bread is either cut into pieces and put directly into the broth, or it is cooked with onions and spices in a broth and then pureed. Some versions add

bacon Bacon is a type of Curing (food preservation), salt-cured pork made from various cuts of meat, cuts, typically the pork belly, belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central in ...

egg An egg is an organic vessel grown by an animal to carry a possibly fertilized egg cell (a zygote) and to incubate from it an embryo within the egg until the embryo has become an animal fetus that can survive on its own, at which point the ...

and cream, others liver sausage or

blood sausage A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used. In Europe and the ...

. A common version of the dish is prepared from the broth remaining from the steeping of sausage during home butchering of pigs. The soup is then traditionally seasoned with marjoram. An Italian variation, ''millefanti'', also uses egg and

Parmesan cheese Parmesan (, ) is an Italian hard, granular cheese produced from cow's milk and aged at least 12 months. It is a grana-type cheese, along with Grana Padano, the historic , and others. The term ''Parmesan'' may refer to either Parmigiano ...

. Some fine variations contain

wine Wine is an alcoholic drink made from Fermentation in winemaking, fermented fruit. Yeast in winemaking, Yeast consumes the sugar in the fruit and converts it to ethanol and carbon dioxide, releasing heat in the process. Wine is most often made f ...

. Other more rustic versions contain

malt Malt is any cereal grain that has been made to germinate by soaking in water and then stopped from germinating further by drying with hot air, a process known as "malting". Malted grain is used to make beer, whisky, malted milk, malt vinegar, ...

beer Beer is an alcoholic beverage produced by the brewing and fermentation of starches from cereal grain—most commonly malted barley, although wheat, maize (corn), rice, and oats are also used. The grain is mashed to convert starch in the ...

Brewis

Brewis is a type of bread soup associated with the cuisine of

Northern England Northern England, or the North of England, refers to the northern part of England and mainly corresponds to the Historic counties of England, historic counties of Cheshire, Cumberland, County Durham, Durham, Lancashire, Northumberland, Westmo ...

. Originally a term for bread soaked in meat drippings, ''brewis'' came to be used for broths thickened with bread (or sometimes

oatmeal Oatmeal is a preparation of oats that have been dehusked, steamed, and flattened, or a coarse flour of hulled oat grains ( groats) that have either been milled (ground), rolled, or steel-cut. Ground oats are also called white oats. Steel- ...

). A similar dish in the cuisine of New England was made by softening rye bread or Boston brown bread with milk and

maple syrup Maple syrup is a sweet syrup made from the sap of maple trees. In cold climates, these trees store starch in their trunks and roots before winter; the starch is then converted to sugar that rises in the sap in late winter and early spring. Ma ...

Varieties

* Açorda in

Portuguese cuisine Portuguese cuisine () consists of the traditions and practices of cooking in Portugal. The oldest known book on Portuguese cuisine, entitled ''Livro de Cozinha da Infanta D. Maria de Portugal'', from the 16th century, describes many popular dish ...

* Acquacotta, also known as pancotto, in

Italian cuisine Italian cuisine is a Mediterranean cuisine#CITEREFDavid1988, David 1988, Introduction, pp. 101–103 consisting of the ingredients, recipes, and cooking techniques developed in Italy since Ancient Roman cuisine, Roman times, and later spread ...

* Pappa al pomodoro in Italian cuisine * Ribollita in Italian cuisine * Zuppa toscana in Italian cuisine * Brotsuppe in

German cuisine The cuisine of Germany consists of many different local or regional cuisines, reflecting the country's federal history. Germany itself is part of the larger cultural region of Central Europe, sharing many culinary traditions with neighbouring c ...

* Konchol in

Armenian cuisine Armenian cuisine () includes the foods and cooking techniques of the Armenians, Armenian people and traditional Armenian foods and drinks. The cuisine reflects the history and geography where Armenians have lived and where Armenian empires exi ...

* Øllebrød in

Danish cuisine Danish cuisine originated from the peasant population's own local produce and was enhanced by cooking techniques developed in the late 19th century and the wider availability of goods during and after the Second Industrial Revolution, Industrial ...

* Sopa de ajo in

Spanish cuisine Spanish cuisine () consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with significant differences among the traditions of each of Spain's regional cuisines. Olive oil (of which Spain is ...

* Soup Pain in Haitian cuisine * Tyurya in

Russian cuisine Russian cuisine is a collection of the different dishes and cooking traditions of the Russians, Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds ...

* Wodzianka in

Polish cuisine Polish cuisine ( ) is a style of food preparation originating in and widely popular in Poland. Due to History of Poland, Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other ...

(

Silesia Silesia (see names #Etymology, below) is a historical region of Central Europe that lies mostly within Poland, with small parts in the Czech Silesia, Czech Republic and Germany. Its area is approximately , and the population is estimated at 8, ...

and Central Poland) * Żurek in Polish cuisine * Velija Loksy in

Slovak cuisine Slovak cuisine varies slightly from region to region across Slovakia. It was influenced by the traditional cuisines, cuisine of its neighbours and it influenced them as well. The origins of traditional Slovak cuisine can be traced to times when ...

* Paomo in

Chinese cuisine Chinese cuisine comprises cuisines originating from Greater China, China, as well as from Overseas Chinese, Chinese people from other parts of the world. Because of the Chinese diaspora and the historical power of the country, Chinese cuisine ...

* Popara in

Bulgarian cuisine Bulgarian cuisine is part of the cuisine of Eastern Europe, sharing characteristics with other Balkan cuisines. Bulgarian cooking traditions are diverse because of geographical factors such as climatic conditions suitable for a variety of veget ...

References

{{Reflist

External links

Variations of German bread soups

Bavarian cuisine Bread soups German soups

Brewis

Varieties

See also

References

External links