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209:. 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
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232:. 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
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Brewis is a type of bread soup associated with the cuisine of North
England. Originally a term for bread soaked in meat drippings,
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Die portugiesische Küche. Eine unvergessliche gastronomische Reise durch die Düfte und Farben eines zauberhaften Landes
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For example the
Portuguese Sopa de Cação is made with fish and bread. See: Alberto Andreini (Hrsg.):
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The basis for bread soup is traditionally either meat soup or vegetable
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190:. Variations exist in many countries, and it is often eaten during
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came to be used for broths thickened with bread (or sometimes
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535:, Dirnböck Verlag, 3. Edition, Wien 1853, p. 119f.
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670:Bowles, Ella Shannon; Towle, Dorothy S. (1947).
547:Neuestes Universal- oder großes Wiener-Kochbuch
706:Austrian bread soup with pureed brown bread
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496:Aufgezwiebelte Brotsuppe als Fastenspeise
654:
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586:, Casa Editrice Bonechi, Florenz 2011,
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470:, Heft 48/2012 – Essen & Trinken.
248:. Other more rustic versions contain
532:Die Kunst eine gute Köchin zu werden
550:, Tendler Verlag, Wien 1834, p. 35.
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701:Variations of German bread soups
520:Artikel on kulinarisches-erbe.at
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244:. Some fine variations contain
32:German-style bread soup called
673:Secrets of New England Cooking
606:Vinophile Suppen-Vitalisierung
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309:, also known as pancotto, in
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571:Article on wienertafel.at
272:). A similar dish in the
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36:, served with herbs in a
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657:Oxford Companion to Food
485:Article on katholisch.de
236:. An Italian variation,
182:that mainly consists of
655:Davidson, Alan (2014).
155:Bread soup with pureed
482:Herrgotts B'scheißerle
276:was made by softening
274:cuisine of New England
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141:Media: Bread soup
642:Bayerische Brotsuppe
433:List of bread dishes
240:, also uses egg and
468:Süddeutsche Zeitung
398:and Central Poland)
79:Serving temperature
74:; ancient/universal
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567:2021-09-10 at the
516:2018-06-13 at the
330:in Italian cuisine
324:in Italian cuisine
318:in Italian cuisine
302:Portuguese cuisine
282:Boston brown bread
224:and cream, others
216:Some versions add
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70:Unknown, possibly
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603:Johann Werfring:
592:978-88-476-0923-5
529:Rosalia Neumann:
479:Margret Nußbaum:
404:in Polish cuisine
316:Pappa al pomodoro
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721:Bavarian cuisine
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645:on eatsmarter.de
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561:„Suppe mit Sinn“
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87:Main ingredients
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421:Chinese cuisine
383:Russian cuisine
374:Haitian cuisine
365:Spanish cuisine
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242:Parmesan cheese
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67:Place of origin
59:Any, sometimes
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615:Wiener Journal
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356:Danish cuisine
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338:German cuisine
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443:Zuppa toscana
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438:List of soups
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731:German soups
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510:Suppenkultur
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408:Velija Loksy
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178:is a simple
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113:, sometimes
101:& other
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726:Bread soups
544:Anna Dorn:
361:Sopa de ajo
286:maple syrup
200:white bread
188:stale bread
157:brown bread
91:Stale bread
715:Categories
449:References
307:Acquacotta
238:millefanti
186:, usually
176:Bread soup
125:Millefanti
121:Variations
20:Bread soup
388:Wodzianka
370:Soup Pain
334:Brotsuppe
322:Ribollita
292:Varieties
278:rye bread
171:, Austria
61:appetizer
34:Brotsuppe
594:, p. 41.
565:Archived
514:Archived
427:See also
352:Øllebrød
234:marjoram
99:marjoram
396:Silesia
343:Konchol
270:oatmeal
194:. Both
680:
590:
379:Tyurya
298:Açorda
266:brewis
260:Brewis
211:pureed
169:Vienna
134:
111:spices
107:onions
56:Course
40:(2008)
466:In:
417:Paomo
402:Żurek
218:bacon
207:broth
196:brown
184:bread
167:from
165:cream
115:cream
103:herbs
95:broth
38:crock
678:ISBN
609:In:
588:ISBN
254:beer
250:malt
246:wine
198:and
192:Lent
180:soup
163:and
161:wine
50:Soup
46:Type
419:in
410:in
390:in
381:in
372:in
363:in
354:in
345:in
336:in
300:in
280:or
252:or
228:or
222:egg
82:Hot
717::
676:.
288:.
256:.
220:,
213:.
159:,
109:,
105:,
97:,
93:,
686:.
659:.
394:(
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