Regional specialties from Lower Saxony

Kehdinger wedding soup

Originally intended as an appetizer, this wedding soup from the Kehdinger Land is now a full meal for us.


After the wedding ceremony, the great feast, sometimes lasting three days, began with this wedding soup. Minced meat, rice, raisins and a broth form a strong basis.
The finished ingredients are arranged individually on the table. Each person then puts food on his or her own plate and pours broth over everything.

Soup with broth, rice, raisins beef and meatballs audf a plate

Recipe Kehdinger wedding soup

A meal well suited in convivial company. Or: Event at the table
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Course: soups
Cuisine: Northern Germany
Keyword: savoury
Difficulty: Experienced
Total Time: 3 hours
Servings: 6

Ingredients & Shopping list


  • 1,5 kg beef (beef brisket)
  • 1 l cold water
  • 2 leeks
  • 3 carrots
  • 2 onions
  • 1/4 celery root
  • 2 bay leavessprig
  • 1 sprig lovage
  • 1 bunch lat leaf parsley


  • 900 g minced beef
  • 2 stale buns
  • 2-3 tbsp breadcrumbs
  • 2 eggs
  • salt, pepper
  • freshly grated nutmeg


  • 250 g long grain rice
  • 125 g raisins
  • salt
  • 40 g butter



  • Put the soup meat in one piece with the cleaned vegetables, herbs and spices in 3 l of cold water. Cook gently for 2 hours until done.
  • Remove the meat from the broth, let it cool down a bit, dice it and keep it warm as well.
  • Strain the broth and pour into a tureen.


  • Briefly soak the rolls in warm water and squeeze out.
  • Mix the minced meat with the eggs and breadcrumbs and season with salt, pepper and nutmeg. Form walnut-sized dumplings from this mixture.
  • Cook the dumplings in salted water (do not boil!) and then keep warm.
  • Strain the broth through a sieve.

Rice (prepare while the meat is cooking)

  • Soak the raisins.
  • Add rice to boiling water (about 0.5l). Cook at a moderate temperature for about 20 minutes.
  • Then pour off excess water. Add salt and butter. Stir. And fold in the drained raisins. Heat briefly.
  • Transfer to a suitable bowl and keep warm until ready to serve.

Tips & Hints

All finished ingredients are served individually at the table. Everyone takes rice, meat, and dumplings. Then pour the hot broth over it.



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