Top 7 German Vegetable Soups

Kartoffelsuppe is a popular German soup made with potatoes as its key ingredient. The soup is usually cooked with the addition of onions, celery, butter, and milk. It is characterized by a very thick consistency. This soup is a specialty of the Baden region, traditionally served at harvest time, when it is often accompanied by plum cake. In other German regions, Kartoffelsuppe is often consumed with steamed dumplings. In some varieties of the soup, such as the Berlin Kartoffelsuppe, it is recommended to garnish the dish with croutons and parsley.Expand

Badische Zwiebelsuppe is a traditional onion soup originating from Baden and influenced by neighboring France. It's usually made with a combination of thinly sliced onions, chicken stock, butter, flour, egg yolks, dry white wine, cream, salt, pepper, and chives. The onions are sautéed in butter, then mixed with flour and cooked over low heat. The chicken broth is heated and added to the pan. The mixture is seasoned with salt and pepper and simmered before the egg yolks, wine, and cream are mixed into the soup while it's removed from the heat. It is then reheated for a few minutes, but not boiled, and served hot. This creamy onion soup is often garnished with chopped chives before serving. Expand

Sauerampfersuppe is a traditional soup originating from the southern parts of the country. The soup is usually made with a combination of sorrel, shallots, butter, flour, chicken stock, heavy cream, egg yolks, salt, and black pepper. The shallots and sorrel are sautéed in butter until one is translucent and the other one slightly wilted. Flour is whisked in and cooked until beige, and it's then mixed with the stock. The mixture is simmered for a few minutes, the soup is puréed, and then reheated and removed from the heat. A mixture of egg yolks and heavy cream is stirred into the soup. Sauerampfersuppe is seasoned with salt and pepper and served piping hot.Expand

Bibbelchesbohnesupp is a traditional green bean soup originating from Saarland. The soup is usually made with a combination of green beans, bacon, onions, potatoes, vegetable stock, savory, sour cream, parsley, salt, and black pepper. The bacon is cut into strips and sautéed over medium heat. The onions are added to the pan and sautéed until translucent, followed by the beans, potatoes, stock, savory, and water. The soup is simmered over low heat, and the savory is then removed. Half of the soup is puréed and mixed with sour cream, then placed back into the pan. The soup is reheated, seasoned with salt and pepper, garnished with parsley, and served piping hot.Expand

Kerbelsuppe is a traditional soup originating from Germany. The soup is usually made with a combination of chervil, chicken stock, parsley, egg yolks, heavy cream, salt, and black pepper. The chervil is chopped and the stems are simmered in chicken stock over medium heat. The chervil leaves are puréed with cream and parsley. The egg yolks are whisked in the cream mixture, and it's then added to the pot with the stock. The soup is seasoned with salt and pepper and served piping hot. Kerbelsuppe is traditionally served on the Thursday before Good Friday.Expand

Schnüsch is a traditional stew or vegetable stew originating from the northern parts of the country. It’s made with a combination of carrots, potatoes, kohlrabi, green beans, peas, stock, parsley, milk, flour, sweet cream, salt, and pepper. The stew is simmered until all the ingredients have become tender, but still slightly firm to the bite and not falling apart. Schnüsch is traditionally sprinkled with chopped parsley and served with slices of raw ham.Expand

Rumfordsche suppe or Rumford’s soup is a traditional soup originating from Munich and Bavaria. The soup was invented by Sir Benjamin Thompson (Count Rumford) around 1800, and it was intended for the poor and the prisoners. It usually consists of pearl barley, dried peas, potatoes, beer, and salt. The soup is slowly simmered until it thickens, and bread is then added before serving the soup. Although it’s not considered tasty, Rumford’s soup is palatable due to its long cooking time. Nowadays, the soup can sometimes be enjoyed at Oktoberfest’s historical section that recreates the festival in its olden days. If desired, it can be seasoned with malt vinegar and garnished with chopped parsley.Expand