Cut the bread slices into small flakes and roast them in a large frying pan in lard until crispy – turn a few times to the other side.
Finally, add the caraway seeds and the pressed garlic and roast briefly. Place on a paper towel to drain. Arrange the pieces of bread in a soup plate, sprinkle with chives and pour hot beef broth over them.
Preparation Tip:
Fresh chives are much more aromatic than dried!
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