Vegetable Soup from Thuringia (Schnippelsuppe)
A simple, traditional Thuringian vegetable soup (Schnippelsuppe) made with potatoes, leek, carrots, marjoram, and crispy bacon for a rustic, comforting bowl.
Ingredients
- 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
Instructions
- 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.
Notes
Serving suggestions
- Serve with crusty rye bread or a rustic bread roll.
- Pair with a simple salad for a light lunch.
- For a more filling meal, use meat stock and be generous with the bacon garnish.
Helpful tips
- Slice the potatoes thinly so they cook evenly and help lightly thicken the broth.
- Add bacon at the end to keep it pleasantly crisp.
- Fresh marjoram matters here—it gives the soup its classic regional flavor.
- For a lighter variation, use vegetable stock instead of meat stock, as the recipe already allows.
Quick FAQ
What is Schnippelsuppe?Schnippelsuppe is a traditional Thuringian vegetable soup made with sliced vegetables, broth, marjoram, and often a little bacon. The page specifically identifies it as Vegetable Soup from Thuringia (Schnippelsuppe). Is this soup vegetarian?
It can be close, but as written it includes bacon and allows for meat stock. To make it vegetarian, use vegetable stock and skip the bacon. The recipe card explicitly lists either vegetable or meat stock. What herb is traditional in this soup?
Fresh marjoram is the signature herb in this recipe. It appears in both the description and the ingredient list.