Bread soup

Fränkische Brotsuppe (Franconian bread soup) is a simple soup that mainly consists of stale bread in a meat or sausage broth. Variations exist in many countries, and it is often eaten during Lent.

To prepare the dish the bread is cut into small pieces or, if it is hard, shredded and cooked with onions and spices in a broth. It is also possible to add bacon, egg and cream. Sometimes it also includes liver sausage or blood sausage. Another 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, which is called millefanti, also uses egg and Parmesan cheese.