The bread soup might seem like a simple dish, which it indeed is. But, the Brotsuppe of Franconia has a long association with the tradition of Lent and the sacrifices one makes. There is nothing fancy about this dish but it holds importance in German culture because this is the meal of the everyday man, the common man who simply wishes to enjoy a good hearty meal after a long day’s work.
Understanding the food culture of Franconia
Physical geographical boundaries do not particularly quarantine a particular region from the others. Human cultures are fluid enough and carry influences from across. They are an amalgamation of the living, breathing nature of integration and environment. Likewise the kind of food consumed in a region here, Franconia, largely depends upon the influences it has had through the histories, the agricultural practices, the kind of work people of that specific region engage in, economy, and climatic conditionality’s.
The southern region of Germany is known as Franconia and most of it lies in the state of Bavaria (Byern). The state shares its borders with Baden Württemberg, Hessen, and Thuringia (Thüringen). As far as the origins of Franconia are concerned, it dates back to the Middle Ages, somewhere during the 1500’s. The history of the region states that it has been a political district. Despite the few bifurcations the region went through during the 1900’s, Franconia still shares a common heritage. The people of Franconia still refer to themselves as: Franconians, and cherish their common culture and history. Franconia has a distinct dialect and there are many organisations which represent this commonality that they share by displaying the Franconian flags.
It is clear enough that such a close knit community which shares identities through common cultures and ideologues is bound to have an appreciation for their own food.
Among the many popular foods that Franconia flaunts, it includes: bratwurst grilled, pan fried, served on a Brötchen (Roll) as a snack, and also cooked in a vinegar broth (Blauen Zipfel).
Germans are known for their meat based delicacies. Similarly, Franconian cooking also has quite a number of such dishes. And their particular love for Pork is well known in the region. They usually serve the meat dishes with a variety of mixed salads along with potato dumplings which is the classic side dish of the region. Vegetarian travellers might feel left out as largely vegetarian dishes are served on the side. But, they needn’t worry as the hospitality of the region will not let them go unsatisfied. The most popular vegetarian side dishes are made using: Sauerkraut, white cabbage, red cabbage, turnips, potatoes, asparagus, and carrots.
The region also has the highest density of breweries in the entire Europe. No less than 400 breweries can be found here which make its world famous “Beer-Franconia” (Bierfranken). Furthermore, Franconia has devoted nearly 15,000 acres of land to further its 1200 year old wine making tradition.
The popular dishes of Franconia are as follows:
Meat: Schweinsbraten (Pork Roast), and chweinshaxe (Pork Knuckle).
Vegetarian: Sauerkraut, Rotkraut (Red Cabbage), Weisskraut (White Cabbage), Potatoes, Spargel (Asparagus)
Bakery items: Nurnberger Lebkuchen, Kniekuchle (Deep fried sweet bread).
Wurst and Cheese: Nürnberger Bratwurst, Coburger Bratwurst, Fränkische Bratwurst, Kochkäse, and Leberkäse.
What is Fränkische Brotsuppe?
It is a common form of bread soup which is found in Franconia. Fränkische Brotsuppe or the bread soup is usually cooked using bread which has gone stale. This bread is then bound with meat or a form of broth made from sausages. It is quite a popular dish made during the Lent.
The practitioners of which fast and pray while preparing for the Solemnity of Easter. It is largely practiced in the Reformation churches. In Germany this tradition is also popularly called as the time for: “the great Faste”. The bread soup which is a popular dish during this time is also known as the poor man’s food. Its traditional recipe is rarely found anywhere but the essential ingredients have remained the same which major changes occurring in the usage of bread and spices.
Fränkische Brotsuppe recipe:
- Stale bread (or brown bread or rye bread): 250 grams
- Onions: 2-3
- Garlic: 1 clove
- Bacon: 100 grams
- Butter: As per taste
- Beef or sausage broth: ½ liters
- Salt and pepper to taste
- Sugar: 1 pinch
- Cumin, marjoram, parsley, chives or lovage: for seasoning
The method:
There is no one method of preparing the soup. But generally you begin by cutting the breads into small sized cubes. Furthermore, the onions are required to be chopped and the bacon has to be finely diced.
Next, you are required to take a frying pan and add a little butter. The bread slices will be roasted till a fine brownish roast colour appears. It is time to fry the bacon and as soon as it appears to be cooking add garlic and onions. Leave them for a bit and check the colouring. It has to have a light brownish tinge to it. Once that happens add the bread immediately and wait for the mixture to cook.
Meanwhile prepare the broth. For this purpose: you can either choose beef bones or sausages. The idea is to first bake the meat at roughly 350 degrees and other vegetables of choice for 30 minutes until it gets an even brown colour. Then place the bones, onion and carrot along with ½ cup of water into a large cooking vessel. Bring it to a boil and then strain the stock. The meat and vegetables have to be discarded along with the fat.
Once this is done you can season the broth with spices such as cumin, marjoram, parsley, chive or lovage will while keeping the flame low. It depends upon your taste. Finally add salt, pepper and a pinch of sugar, and stir vigorously.
The soup is almost ready now. You are now required to take the serving plates and evenly spread the bread cubes and pour the hot broth over it. Butter, cream, or egg yolk can also be added to refine the dish. Enjoy your meal!
When travelling the best way to understand a culture is by understanding its food. The bread soup mentioned here holds prominence in the German culture at large. It is the food of the everyday and tells the traveller of the many tales concerning the hardworking Germans.