Sour Soup

Boil water with salt and plenty of caraway seeds. Whisk sour milk or buttermilk with flour in the water and heat. Either arrange the bread in plates in portions and pour the soup over it or arrange the soup in plates, sprinkle with some bread and serve the remaining bread separately. The rest of the bread is sprinkled little by little at the table.

Preparation Tip:

In the past, these soups were prepared on farms from milk processing residues that could not be sold. In some areas, dark rye flour is used instead of flour.

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