Einbrennsuppe

printer friendly Ingredients: 3 Tblsp any kind of fat ( bacon, lard, beef fat, chicken fat) 1 teaspoon, Cumin ground or whole caraway seeds) 6 Tblsp Flour some Paprika (2 teas. ) 1/2-1 liter (1 quart) of stock or water. depending on how thick you want it.
Put the fat, seasonings and flour in a heavy duty pan and cook on medium low heat , stirring constantly till it has a nutty aroma and deep brown

add 1 liter cold water or stock, cook 2-3 minutes and add pepper and salt to your liking.Top with croutons and sprinkle with fresh chopped parsley.We always ate buttered bread with it.If you use cold water you can add a boullion cube.

It is a simple recipe I am sure people can improve it somehow, but people like the simple soup the best.

My mother made the same thing for gravy. As far as I remember it was equal parts of fat ( whatever was on hand or what it was used for) and flour. My mother used to make the Einbrenne to build a gravy on. E.g. she used bacon fat and flour and just browned it until she had the color she was looking for. Then she added stock or added it to the pan drippings instead of a slurry.

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