Peasant-style bread soup
4 servings
25 minutes
Bread soup peasant style is a simple yet warming dish from the depths of Russian village cuisine. Born out of necessity to use stale bread, this soup has become a symbol of peasant ingenuity and thriftiness. Its taste is rich and hearty, with a slight sourness from rye crusts, complemented by the aroma of fresh herbs. Butter adds tenderness, while the addition of an egg makes the texture silkier. Serving it with sour cream softens the flavor, giving it creamy depth. This dish is not only nourishing but also cozy, perfect for cool evenings or heartfelt family meals, evoking memories of home warmth.
1
Finely chop the crusts of stale rye bread, mix with chopped parsley and onion, and fry in butter or margarine.
- Rye bread crusts: 300 g
- Parsley leaves: 1 bunch
- Onion: 1 head
- Butter: 50 g
2
Pour in water, add salt, bring to a boil.
- Water: 1.5 l
3
Stir in the finely crushed egg. Serve with sour cream.
- Chicken egg: 3 pieces
