Biersoabbe – Beer Soup From the Siegerland

Bring milk to a boil.

Melt the butter and sweat the flour. Add hot milk gradually and stir well. Add beer to the milk and simmer quietly with sugar, cinnamon, salt and raisins for another 10 minutes.

Then, remove the soup with two egg yolks. (Do not make more!!!)

Whip egg whites to egg whites and fold into soup.

No wonder wine was the preferred drink of the time. Only with the use of hops in brewing, beer could prevail since the 14th century against the wine. (The wine of that time was just as not comparable with the noble drops of our days).

Hops were cultivated in the Siegerland region until the 17th century. In many cases, beer was brewed by the brewers themselves, just as it was common practice to distill the grain and juniper themselves. Today the

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Siegerländer brewing art such illustrious names, such as Irle, Erzquell, Eichner, Krombacher.

No wonder, then, that in the midst of such hop glories, many a humid draught into the old town of Siegen leaves a stale taste: Wilhelm, a bricklayer by trade, decided, as usual, to have a Saturday “Schbratzdur” and also did not let his brother stop him when he decided to wallpaper the apartment. Later it is necessary to add at this point that in the past, instead of commercial

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