Update date: 18 June 2014

Beer soup with choux pastry swan and cheese


Beer soup:

  • 1 l lager
  • 10 dag wholemeal bread
  • 200 ml sour cream 18%
  • sugar
  • salt
  • pepper

choux pastry swans:

  • wheat flour – 110 g
  • margarine – 50 g
  • eggs – 4
  • water – 120 ml
  • salt
  • 5 dag cheese
  • 2 dag butter



Heat up beer, add crumbled wholemeal bread, salt and sugar – do not boil. Add a bit of the beer to the cream and mix . Add the mixture to the beer. Prepare choux pastry and form swan necks (in the shape of a question mark) and trunks, bake at 190°C until brown, dry and stuff the trunks with cheese mixture (grated cheese mixed with butter and herbs), and attach swan heads. Serve on plates or in bowls with choux pastry balls and a cheese-stuffed swan, decorated with herbs.



This meal was prepared by the Oskar Lange Group of Economic Schools from Wodzisław Śląski during the 4th “Silesian Tastes Festival 2009” in Pszczyna.