Apple Cider Soup with Little Cheese Puffs
Apple cider flavors this creamy soup and the airy Emmentaler cheese puffs add textural and flavor contrast.
Berlin Potato Soup
A German potato and winter vegetable soup with bacon and sausage, as its made in Berlin.
A traditional bacon onion and potato soup from Saarland in Germany.
German bread soup from Hesse with the flavors of ham, chives, cheese and cream . The original recipe uses Kasseler Brot, which is a bread made with wheat and rye flour with a sourdough base, but you can use any hearty white bread.
Cabbage Soup “Ahrensburg”
Healthy and hearty cabbage soup flavored by bacon, onions, chopped vegetables and Hela curry sauce.
Cheese Soup with German Lager. Black Forest Ham and Whole Gram Croutons
German cheeses and beer combine with touches of chili and whole grain in a tasty soup with a warming color and flavor.
A tasty spring herb soup with creme that’s traditionally served in Germany on Maundy Thursday, before Easter.
Chilled Black Cherry Soup with Asbach Uralt & Creme Fraiche
A soup with a seductive black cherry and cream flavor, enhanced by a touch of Asbach Uralt. Perfect for romatic dinners and Valentine’s Day. Recipe courtesy of Chef Marcel Biro.
Colorful Beef Stew
Classic beef stew German style, a wonderfully warming and colorful version of a favorite one-pot winter meal.
Dark Beer Onion Soup
Onion soup with a Bavarian Oktoberfest twist, quick and easy to make.
German Cheese & Beer Soup with Whole Grain Croutons
The flavors of German beer, cheese and Black Forest ham combine in this warming soup with a great vibrant color.
German Goulash Soup
A German cake on Hungarian Goulasch, in the form of a hearty winter soup. Serve with a dry German red wine.
Goulash Potato Ring
Warming pork goulash served in a golden baked mashed potato ring – great presentation for a perennial favorite winter dish.
Goulash Soup “Mathilde”
A German version of goulash soup, adapted from Chef Ludger Szmania in honor of his mother Mathilde
Kale Stew with Smoked Meat and Sausages
This one-pot meal features pork loin and sausages on a bed of green kale. The recipe calls for Pinkelwurst, a specialty sausage from Germany’s North Sea coast, but can be made with kielbasa. Recipe courtesy of Nadia Hassani, ‘Spoonfuls of Germany.’
Liver dumpling soup
This famous Bavarian Soup “Leberknödelsuppe” is made with liverwurst based dumplings. Recipe courtesy of Nadia Hassan1, Spoonfuls of Germany.
A German version of classic onion soup supports the stock with top fermented lager beer (like Dortmunder Bier or Kölsch) and tops it with chives, Emmentaler cheese and croutons.
Onion Soup from Thuringia
A quickly prepared onion soup from Thuringia in Germany that adds the flavors of apples and beer to onions, and is garnished with chives, Emmentaler cheese and croutons.
Potato Soup with Shrimp
Spiced potato cream soup garnished with sautéed miniature shrimp. This old German recipe hails from the Baltic Sea port of Luebeck. Recipe courtesy of Nadia Hassani, Spoonfuls of Germany.
Pumpkin Ginger Soup with Black Forest Ham
This great fall pumpkin soup gets its kick from ginger, chili and lemon grass, with a deeper note provided by smoky Black forest ham.
Pumpkin Soup with Salami
The full smoky flavor of salami is nicely balanced by the creamy sweetness of pumpkin in this warming winter soup.
Sailor Stew (Minced Beef and Beets)
This traditional northern German dish of minced cured beef, red beets, gherkin s, onions and herrings or bacon originated on sailing vessels in the 18th century. Often served topped with a fried egg.
Sauerkraut Creme Soup
Sauerkraut creme soup with savory spices, pumpernickel croutons, and cream is great hot or cold. Find hundreds of authentic German recipes at Germanfoods.org, the authoritative guide to German foods and beverages in North America .
Sauerkraut is surprisingly perfect for a winter warming soup. Hearty enough to be a main dish, add your favorite smoked sausage and serve with German wholegrain rye bread for a satisfying cold weather meal.
Seven Herb Soup (Modern)
A celebration of spring herbs that’s traditionally served in Germany on Maundy Thursday (GrUndonnerstag). because of it’s splendid green color.
Seven Herb Soup (Traditional)
Spring soup made with fresh herbs from the meadow, garden (or market) is a special treat of the Easter holiday, traditionally eaten on GrUndonnerstag, or Maundy Thursday.
Split Pea and Sausage Soup
A truly nourishing soup, high in protein, fiber and flavor that’s perfect for a light meal or school night supper. Serve with German wholegrain bread .
Spring Noodle Soup with Fresh Peas & Prosciutto
This Quick. flavorful soup uses wide egg noodles, prosciutto a fresh or frozen peas. A light, modern take on traditional German split pea soup.
Vegetable Soup from Thuringia
Traditional vegetable soup made from whatever’s fresh and in season, from the German state of Thuringia.
Westphalian Wedding Soup
A classic meal starter, frequently used at traditional German weddings and Sunday dinners.
W1ld Garlic Soup
Wild garlic (also called ramps, rampson’s garlic or “Bärlauch” in German) is featured in this zesty spring cream soup.
Zucchini Soup with Pumpernickel and Quark Toasts
Spinach leaves and zucchini give this light creamed vegetable soup its fresh green color.Topped with delicious little toasted pumpernickel croutons.