Soups

Soups and stews have a long tradition. They are as diverse as the regions in Germany. This includes vegetable soups like the northern German Schnüsch , as elaborate as the Kehdinger wedding soup or as simple and quick as the lazy woman soup .

Regional specialties from Saxony-Anhalt

Zerbst asparagus soup

The city of Zerbst/Anhalt belongs to the Spargenanbeigegebiete. Here a special asparagus soup and date of the to the asparagus festival. (Asparagus peeling competition)

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Regional specialties from Hamburg

Vierländer asparagus soup

Vierlanden is an area in the Bergedorf district of Hamburg where vegetables are grown. Here is a simple cream of asparagus soup with meat broth.

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Easter

Maundy Thursday soup, herb soup

Maundy Thursday soup is a simple but tasty herbal soup. 9 different fresh herbs are used. It can be eaten cold or hot all year round. What herbs can be used?

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Regional specialties from Bavaria and Franconia

Liver dumpling soup

Liver dumplings are a popular southern German speciality. As a starter, they are served together with a hearty meat broth. Als Vorspeise werden sie zusammen mit einer kräftigen Fleischbrühe serviert.

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Regional specialties from Baden-Württemberg

Tripe – Kutteln, Flecke, Piepen

This dish is also known as Flecke, Kaldaunen, Piepen or Sulz, depending on the region. It is made from forestomach (rumen), but also reticulum or leaf stomach, mostly from cattle.

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Regional specialties from Baden-Württemberg

Maultaschen – Swabian dumplings

Herrgotts Bscheißerle - Maultschen are a typical Swabian speciality.

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Cooking recipes Regional specialties from the federal states

Mehlmus dumplings

Flour mush balls are an easy meatless side dish for soups like Frisian buttermilk soup or Holstein bacon soup.

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Regional specialties from Lower Saxony

pea soup from Hanover

This hearty stew from Lower Saxony is served with semolina dumplings.

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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. The soup is composed at the table by everyone himself.

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Regional specialties from Hamburg

Hamburger eel soup

A North German speciality with dried fruit, vegetables, meat and fish.

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Regional specialties from Schleswig-Holstein

North Frisian buttermilk soup

A simple but hearty dish is the North German or Frisian buttermilk soup with smoked bacon, pears and raisins. Well suited for the cold season.

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Cooking recipes Regional specialties from the federal states

Schnüsch – Soup

The name Schnüsch means vegetable stew; it originates from the region of Angeln in Schleswig-Holstein. Originally it is about cooking the first young vegetables together with milk.

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Regional specialties from Thuringia

Lazy woman soup – Thuringian Grümpelsupp

Grümpelsuppe is a simple tasty flour soup with meat broth from Thuringia. The lumps of flour are the dumplings.

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Regional specialties from Lower Saxony

Mockturtle soup

Mockturtle is fake turtle soup. Veal or beef was taken as a substitute for the turtle meat.

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Regional specialties from Bremen

Bremen Plucked Finches

Plucked finches are a hearty stew. Originally it was a dish of the whalers. It contained chopped (plucked) pieces of whale bacon (the Vinken).

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Regional specialties from Hamburg

Hamburger bickberry soup – hot or cold

Bickberry soup is a sweet fruit soup made from blueberries. It is a simple dish that is eaten warm. Wonderful cold as a cold dish.

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Regional specialties from Thuringia

Thuringian sauerkraut soup

Sauerkraut soup is a variation on how Thuringians eat this cabbage. Sometimes diced pork belly or ham is also added.

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Regional specialties from Saxony

Zittau soup

Abernsuppe is a pureed, simple, strong potato soup from Upper Lusatia to which the city of Zittau also belongs.

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Regional specialties from the Saarland

Kappessupp from Saarland

Kappesuppe is a hearty white coal stew from Saarland. Recipe and more.

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Cooking recipes Regional specialties from the federal states

Havelberger beer fish

Beer fish: This is a recipe from the Altmark with the basic ingredients fish, beer and gingerbread. In the end, it's fish in a brown sauce.

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Cooking recipes Regional specialties from the federal states

Thuringian Schnippelsuppe

The Schnippelsuppe is one of the classics of Thuringian cuisine. Chopped vegetables in a meat broth.

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