Vegetable Soup from Thuringia

Traditional vegetable soup featuring whatever's fresh and in season, from the German state of Thuringia, especially delicious with freshly harvested herbs and vegetables of the season.
Course Soup
Cuisine Thuringian
Region Thuringia


  • 1 lb potatoes
  • 2 carrots
  • 1 leek
  • 1 onion diced finely
  • 1 tbsp butter
  • 4 cups vegetable or meat stock
  • 1 bunch fresh marjoram chopped
  • 1 oz bacon
  • salt and pepper


  • Peel the potatoes and slice them thinly. Wash, trim and thinly slice the leek. Peel and trim the carrot, cut into small cubes.
  • Melt the butter in a saucepan, add onion and sauté until translucent. Add the other vegetables, sauté for a few minutes, then add the stock. Season to taste with marjoram, salt and pepper. Simmer for 15-20 minutes.
  • Dice the bacon and sauté in a dry skillet until slightly crispy. Add the bacon to the soup just before serving.