Hochzeitssuppe

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Hochzeitssuppe
Hadler hochzeitssuppe 04.jpg
The Hadler Hochzeitssuppe with raisin bread
Type Wedding soup
Place of origin Germany
Main ingredients Chicken broth, chicken meat, meatballs, asparagus heads, noodles, cooked eggs
Cookbook:Hochzeitssuppe  Hochzeitssuppe

Hochzeitssuppe (literally: "wedding soup") is a clear, German soup based on chicken broth, fortified with chicken meat, small meatballs (Fleischklößchen), asparagus heads, noodles and cooked egg garnish (Eierstich). Sometimes raisins are added as well.

Hochzeitssuppe[1][2] is eaten in Northern Germany and Southern Germany by the bride and groom and guests, traditionally after the wedding ceremony, and it is usually served as the starter on the menu at the wedding reception. It is also eaten in other regions of Germany, because the Brautsuppe ("bride's soup") served to all the guests used to be an element of every wedding.

A variation is the Westfälische Hochzeitssuppe ("Westphalian Wedding Soup"), which is traditionally prepared from beef. This also forms the entree on wedding menus, followed by cold Tafelspitz (boiled beef) with remoulade, silverskin onions and pickled gherkins as a second course.

There are numerous recipes for Hochzeitssuppe in regional cookbooks. At retail outlets there are also varieties of instant soups that go by this name.

See also[edit]

References[edit]

  1. ^ Recipe (In German)
  2. ^ Recipe (In English)