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List of German soups

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This is a list of German soups. German cuisine has evolved as a national cuisine through centuries of social and political change with variations from region to region. In Germany, soups are a popular and significant food, and many Germans eat soup at least once a week.[1] In German cuisine, it may be served as a first course or as a main course.[1] The use of a roux to thicken soups is common in German cuisine.[2] The use of legumes and lentils is significant and used in several German soups, such as split pea soup.[2] Common soups in German restaurants include oxtail, beef or chicken broth with noodles, dumplings, or rice, goulash, split pea, cream of asparagus, turtle soup (Echte Schildkrötensuppe) and cream of lobster.[1]

In the 1880s, Germans had an appreciation for soups prepared with beer as a primary ingredient, which was prepared with beer with a lesser alcohol content compared to standard beers.[3] One recipe utilized beer, water, sugar, raisins, spices and grated, stale bread.[3]

This list includes soups that originated in Germany as well as those that are common in the country.

German soups

This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by adding missing items with reliable sources.
Name Image Type Description
Beer soup [4] Soup In medieval Europe, it was served as a breakfast soup,[5] sometimes poured over bread. Pictured is beer cheese soup.
Brain soup [3] Soup
Bread soup [3] Soup
Beetenbartsch Soup A beetroot-based soup served with sour cream (schmand) and beef (originally from Russia)
Buttermilchsuppe Soup Buttermilk soup with flour dumplings
Cheese soup [3] Soup All through the middle ages, soup prepared from cheese, eggs and pepper was commonly served in German monasteries.[3] Pictured is a cheese and potato soup.
Crawfish soup [3] Soup
Fliederbeersuppe Dessert Dessert soup made from elderberry, served with semolina dumplings
French onion soup [1] Soup A very common soup in German cuisine.[1]
Fruit soup [3] Soup Cherry soup (pictured) has been described as a seemingly popular soup in Germany.[3]
Goulash [1] Soup or stew Pictured is Bavarian Gulash mit Semmelknödel which is often made with a mix of beef and pork. Here it is served with a Semmelknödel, a bread dumpling.
Gemüsesuppe (a kind of Eintopf) Soup A simple vegetable soup; small meat balls are optional but common in it.
Grumbeersupp un Quetschekuche Main course Potato soup and plum tart
Hamburger Aalsuppe (Hamburg Eel Soup) [6] Soup A sweet and sour soup of eel, meat broth, dried fruits, vegetables, and herbs
Hochzeitssuppe (literally "wedding soup") Soup A spicy meat broth with bread dumplings, liver dumplings and finely sliced pancakes
Kartoffelsuppe Soup or stew A stew made with raw potatoes and other ingredients such as vegetables and sausage
Königsberger Fleck Soup A type of Kuttelsuppe, or tripe soup
Lentil soup Soup Prepared throughout the year in Germany, in part because the dry lentils store well.[2] Pictured is yellow Lentil soup with melted butter and fried onions.
Milk soup [3] Soup Consumed with semolina by Germans in the 1880s.[3]
Noodle soups [3] Soup Noodle soups include those with or without chicken and liver noodle soup[3]
Nudelsuppe [3] Soup Strong chicken stock and noodles[3]
Potato soup [2] Soup A common soup throughout Germany.[2]
Rumford's Soup Soup A simple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized in Munich and greater Bavaria to feed impoverished people.[7]
Schälklöße Soup Consists of filled pasta and various vegetables
Schwarzsauer [8] Soup A type of pork blood soup with various spices cooked in vinegar-water.[8] A sort of black pudding made with vinegar. The dish originated in eastern Prussia.[8]

In culture

The German tale of Suppenkasper involves "a little boy who faded away because he refused to eat his soup".[1]

See also

References

Wikimedia Commons has media related to Soups of Germany.
  1. ^ a b c d e f g Sheraton, M. (2010). The German Cookbook: A Complete Guide to Mastering Authentic German Cooking. Random House Publishing Group. p. 79. ISBN 978-0-307-75457-8. Retrieved January 25, 2015.
  2. ^ a b c d e Heberle, M.O. (1996). German Cooking. HPBooks. p. 56. ISBN 978-1-55788-251-6. Retrieved January 25, 2015.
  3. ^ a b c d e f g h i j k l m n o Rumble, V.R. (2009). Soup Through the Ages: A Culinary History with Period Recipes. McFarland, Incorporated Publishers. pp. 77–78. ISBN 978-0-7864-5390-0. Retrieved January 25, 2015.
  4. ^ Smith, H. (2008). The Master Books of Soups. Cooking in America Series. Applewood Books. p. 176. ISBN 978-1-4290-1180-8. Retrieved January 25, 2015.
  5. ^ 1,001 Foods to Die For - Andrews McMeel Publishing, Madison Books - Google Books
  6. ^ Sheraton, M. (2010). The German Cookbook: A Complete Guide to Mastering Authentic German Cooking. Random House Publishing Group. p. 105. ISBN 978-0-307-75457-8. Retrieved January 25, 2015.
  7. ^ Kellogg, D.O.; Baynes, T.S.; Smith, W.R. (1903). The Encyclopædia Britannica: New American supplement. A-ZUY. The Encyclopædia Britannica: A Dictionary of Arts, Sciences, and General Literature. Original 9th Ed. in 25 Vols. Werner. p. 673. Retrieved January 24, 2015.
  8. ^ a b c Chaffey, D. (2010). Dirty German. Dirty Everyday Slang Series. Ulysses Press. p. 272. ISBN 978-1-56975-850-2. Retrieved January 25, 2015.
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