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.
Name | Image | Type | Description |
---|---|---|---|
Asparagus Soup (Spargelsuppe) | Soup | A creamy soup made from asparagus. | |
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 | A simple soup that mainly consists of stale bread; variations exist in many countries, and it is often eaten during Lent. Bread soups are created with brown bread as well as with white bread. |
Beansoup (Saarland Bohnesauf/Bippelches Bohnesupp) | ![]() | Soup | Soup of beans, carrots, potatoes, onions and bacon |
Borscht | ![]() | Soup | A beetroot-based soup served with sour cream (schmand) and beef (originally from Ukraine) |
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 | ||
Eintopf | ![]() | Soup | A simple vegetable soup; small meat balls are optional but common in it. |
Fliederbeersuppe | | Dessert | A 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 Gulasch mit Semmelknödel which is often made with a mix of beef and pork. Here it is served with a Semmelknödel, a bread dumpling. |
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 sausages. |
Kuttelsuppe | ![]() | Soup | A lightly bounded soup usually with acidified vinegar from tripe, regional spot or spots mentioned, which is common in variants in numerous countries. |
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] | |
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] |
Snail soup | ![]() | Soup | Can be found in Baden cuisine. |
The German tale of Suppenkasper in the children's book Der Struwwelpeter involves "a little boy who faded away because he refused to eat his soup". [1]