Rye Bread Soup
Warm, hearty, and brimming with rustic charm, Rye Bread Soup is a comforting dish rooted in tradition. This unique recipe transforms humble rye bread into a velvety, savory soup infused with the nutty aroma of caraway seeds and the rich undertones of sautéed onion and garlic. Made with a blend of vegetable or chicken stock, this soup boasts a creamy texture achieved by blending toasted bread cubes into the broth, creating a wholesome and satisfying meal. Finished with a dollop of tangy sour cream and a sprinkle of fresh dill, it's perfect for cozy evenings or as a creative starter. With just 15 minutes of prep and all-natural ingredients, this rye bread soup is a nutritious, flavorful showcase of hearty European-inspired cuisine.
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Recipe Information
Ingredients
- 300 grams rye bread
- 1.5 liters water
- 1 large onion
- 2 garlic cloves
- 500 milliliters vegetable or chicken stock
- 1 teaspoon caraway seeds
- 30 grams butter
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 100 grams sour cream
- 2 tablespoons fresh dill
Instructions
Preheat oven to 180°C (350°F). Cut the rye bread into small cubes and place them on a baking sheet. Toast in the oven for 10 minutes until the bread is dry and lightly golden. Set aside.
Peel and finely chop the onion and garlic.
In a large pot, melt the butter over medium heat. Add the onion and garlic, and cook until softened and translucent, about 5-7 minutes.
Add the caraway seeds to the pot and cook for another minute to release their aroma.
Pour the water and stock into the pot. Bring to a boil and reduce the heat to low.
Add the toasted rye bread cubes to the pot. Stir well and simmer for 20-25 minutes, stirring occasionally, until the bread has broken down and the soup has thickened.
Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender, but be careful with hot liquids.
Season the soup with salt and ground black pepper to taste. Adjust the seasoning if needed.
Ladle the soup into bowls, garnish with a dollop of sour cream, and sprinkle with fresh dill. Serve immediately and enjoy!
Nutrition Facts
Calories |
1419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 6446 mg | 280% | |
| Total Carbohydrate | 192.8 g | 70% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 30.1 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 575 mg | 44% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1088 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
