Name: Slow-Fermented German Burnt Wheat Soup with Fried Crouton and Meat Innards
Total time: 90 min
Yield: 4 servings
Cuisine: German
Ingredients: 2 cups wheat flour; 4 cups water; 1 tbsp butter; 1 tbsp oil; 1 onion, chopped; 1 tbsp tomato paste; 1 tsp salt; 1 tsp black pepper; 100g meat innards (e.g., heart, liver); 2 slices bread, cubed; 1 tbsp butter; 1 tbsp oil; 1 tbsp active dry yeast; 2 cups warm water

A traditional German soup featuring a slow-fermented wheat base, fried crouton, and meat innards.

Method

In a large bowl, dissolve the yeast in warm water. Let sit for 10 minutes until frothy.
In a separate pot, heat butter and oil. Sauté the onion until soft. Add flour and stir for 2 minutes.
Gradually add the yeast mixture and water, stirring constantly to avoid lumps. Add tomato paste, salt, and pepper.
Cover the pot and let the mixture ferment for 8 hours at room temperature, or until slightly bubbly.
After fermentation, bring to a boil, then reduce heat and simmer for 20 minutes.
In a separate pan, fry the bread cubes in butter and oil until golden brown.
Cook the meat innards in a separate pan until tender. Serve the soup with the fried crouton and meat innards on top.