Liver Sausage Soup

First remove the crust from the loaf. Grate the crustless bread into the beef broth or crumble it by hand.

Let the soup and bread simmer for about 15 minutes so that the bread can swell.

In the meantime, dice the rind and fry in lard until crispy. Press liver sausage into soup and stir in.

Beat the eggs.

Remove soup from heat and stir in beaten eggs. Then season with grated nutmeg, pepper and salt.

Just before serving, sprinkle the soup with the crust cubes and herbs.

Preparation Tip:

Use fresh herbs for garnish.

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