It was traditionally cooked in the area of the high ridge of the Thuringian Forest – the Rennsteig. Today, however, it is also popular in other regions of the state. Mainly it is a soup with meat broth and various vegetables. What the kitchen and the season have to offer. There are no limits to the combination. But no component should particularly taste good. On top are toasted white bread cubes.
Recipe Thuringian Schnippelsuppe
Ingredients & Shopping list
- 300 g smoked peeled ribs
- 1 bay leaf
- 5 allspice grains
- 100 g cleaned carrots
- 100 g cleaned leek
- 100 g cleaned celery
- 100 g cleaned Brussels sprouts
- 100 g peeled potatoes
- 2 tbsp oil
- 1 medium peeled onion
- 1 bunch parsley
- 150 g Vienna sausages
- 1 tbsp butter
- salt, pepper
- 2 slices toast
- Put the ribs in about 1 1/2 l salted water and slowly bring to the boil.
- Skim the broth, add the bay leaf and allspice grains.
- After about 60 minutes, when the meat comes off the bones easily, remove it. Let cool a little, separate the meat from the bones and cut into cubes.
- Cut the vegetables into thin slices. Dice the onion.
- Strain the broth in another saucepan and add the vegetable slices and the potato slices to the broth. Cook on a low flame for about 10 minutes. Season to taste with salt and pepper.
- Heat the oil in a pan and sweat the onion in it until translucent. Now briefly toss the wiener sausages in it.
- Cut the toast into cubes and toast in butter until golden brown in a pan.
- Add the onion-sausage mixture, the meat cubes and the finely chopped parsley to the soup.
- Arrange the soup in plates and sprinkle with the toast cubes.
Tips & Hints
Recipe courtesy of Thuringian chef Herbert Frauenberger.