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Ingredients:
2 tablespoons oil or 1 tablespoon lard
1-2 tablespoons flour
1 teaspoon caraway, whole
1/2 teaspoon caraway, ground
1/2 teaspoon pimento, ground
1 vegetable stock cube
salt, pepper
5 garlic cloves, sliced
2 litres water
roasted cubes of brown bread
Cooking:
Heat oil in a pan, roast the caraway seeds gently, sprinkle with flour, add garlic slices, roast them too, pour in water, while stirring continuously.
Now add the stock cube, add the ground caraway and also pimento, season with salt and pepper and simmer the soup for 1/2 hour around, serve with roasted brown bread or whole-grain bread
hint: When the garlic slices are tender, you may remove them, press them through a sieve and put them back to the soup
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