Often the housewives share ideas with each other where to use after the holidays, and not only the remaining meat, sausages and the like. But where to use the leftover bread? Some broken pieces, slightly stiffened bread, which households don’t really want to eat. Here it is time to pay attention to this recipe for bread soup, as it is made from all sorts of bread leftovers. True, we are talking specifically about rye brown bread, because with ordinary gray it will not be very tasty - it has a dull and fairly calm taste, which our soup can’t saturate in any way.
So, we start cooking. We cut 300 grams of bread into small cubes. If you see that the crust is frankly burned, trim it. In any case, it does not cause taste discomfort.
Peel the onions. Cut it into a medium-sized cube. 100 grams is one rather big such onion head.
We take a pot with a thick bottom or a ducklings, or, if you do not have either one, then just a pan. We turn on the gas and set it on fire and heat it.
Add a couple of tablespoons of vegetable oil and fall asleep chopped onions. Now we need to fry it a little, about two minutes, not more, and then add 200 (100 grams to put aside) grams of chopped black bread. Fry everything together for a few more minutes, not forgetting to stir so that everything does not burn. About four minutes is enough for a light roast.
And now it’s like that - if you were frying in a pan, then transfer the fried bread with onions to the pan, in which you will simply cook our soup. If you did everything in a saucepan or a chicken bowl, pour it right there. Of course, it will turn out a little tastier and richer if you take the broth, but even with water it’s quite normal for yourself.
Bring everything to a boil, add salt, pepper and caraway seeds. Another option - add ground coriander instead of caraway seeds - this is if you simply do not have caraway seeds at hand or you simply do not like it.
Drive the egg into a mug and mix with a fork until smooth.
Now, take a spoon in one hand, and in the other a mug with a swollen egg. Begin to stir the soup quite intensively with a spoon and pour the egg in a thin stream. Get a sort of "rags."
Until everything comes to a boil again, peel a rather large clove of garlic, chop it or simply pass through a press (the latter method is preferable, since there will definitely not be large pieces).
So, it boiled. We spread the garlic, cream cheese, mix everything well so that the cheese melts and spreads evenly, tightly close the lid, turn off the heat and leave everything alone for 15 minutes.
After this time, I take the pusher, which I use to make mashed potatoes, and simply “go through” it, making the soup more uniform. There are no problems - the bread is completely steamed.
Now fry the remaining 100 grams of brown bread cubes. Heat the pan, add a spoonful of vegetable oil and fry until light golden. Do not make a big fire - it will only burn our bread. It is better to fry on average, often stirring, evenly blushing and drying. We will sprinkle them with soup when serving.
By and large, our soup will be absolutely ready in 15 minutes. But! It will be much tastier with all sorts of additions in the form of fried bacon, or maybe mushrooms and necessarily green onions.
Cut the bacon into small strips or cubes. Since this is a fatty part of the meat, I fry in a pan without additional oil, until lightly browned. But here is already to your taste - if you like crispy, fairly dried pieces, fry longer. Personally, I prefer a medium degree of frying.
If you like champignons, then they are also quite there in the subject. Wash them thoroughly, cut into plates and quickly and briefly fry them in a pan with a small amount of vegetable oil.
I always do both, (bacon and mushrooms), and of course, be sure to finely chop the green onion feathers.
All this can be laid out on a plate and served with soup. By and large, soup can be eaten, for example, simply with sour cream, or put on the proposed additions, simply by taking the desired amount from a common dish.
My favorite option is with slices of fried bread (required), bacon and quite a lot of green onions. You choose what you like and taste. You can quite come up with your own add-ons.
Bon appetit to all!