Soups

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)

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.

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?

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.

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.

Herrgotts Bscheißerle - Maultschen are a typical Swabian speciality.

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

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

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.

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

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.

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.

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

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

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

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.

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

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

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

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.

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