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List of German soups

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This is alist of German soups.German cuisine has evolved as a nationalcuisine 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 aroux to thicken soups is common in German cuisine.^[2] The use oflegumes andlentils is significant and used in several German soups, such assplit pea soup.^[2] Common soups in German restaurants includeoxtail, 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 withbeer 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.

German soups

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This is adynamic list and may never be able to satisfy particular standards for completeness. You can help byediting the page to add missing items, with references toreliable sources.

Name	Type	Description
Asparagus Soup (Spargelsuppe)	Soup	A creamy soup made from asparagus.
Beer soup^[4]	Soup	Inmedieval 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 duringLent. 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	Abeetroot-based soup served with sour cream (schmand) and beef (originally fromUkraine)
Buttermilchsuppe	Soup	Buttermilk soup with flourdumplings
Cheese soup^[3]	Soup	All through the Middle Ages, soup prepared from cheese, eggs and pepper was commonly served in Germanmonasteries.^[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 [de]	Dessert	Adessert soup made fromelderberry, served withsemolina 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 isBavarianGulasch mit Semmelknödel which is often made with a mix of beef and pork. Here it is served with aSemmelknödel, a bread dumpling.
Grumbeersupp un Quetschekuche	Main course	Potato soup and plum tart
Hamburger Aalsuppe [de] (Hamburg Eel Soup)^[6]	Soup	A sweet and sour soup ofeel, meatbroth,dried fruits,vegetables, andherbs.
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 [de]	Soup	A lightly bounded soup usually with acidified vinegar fromtripe, 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]
Milk soup^[3]	Soup	Consumed withsemolina by Germans in the 1880s.^[3]
Nudelsuppe^[3]	Soup	Strongchicken stock andnoodles^[3]
Potato soup^[2]	Soup	A common soup throughout Germany.^[2]
Rumford's Soup	Soup	A simple soup prepared withbarley or barley meal and driedpeas as primary ingredients that was utilized inMunich and greaterBavaria to feed impoverished people.^[7]
Schälklöße	Soup	Consists offilled pasta and various vegetables.
Schwarzsauer^[8]	Soup	A type of porkblood soup with various spices cooked in vinegar-water.^[8] A sort of black pudding made with vinegar. The dish originated in easternPrussia.^[8]
Snail soup	Soup	Can be found inBaden cuisine.

In culture

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The German tale of Suppenkasper in the children's bookDer Struwwelpeter involves "a little boy who faded away because he refused to eat his soup".^[1]

References

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Wikimedia Commons has media related toSoups of Germany.

^^a ^b ^c ^d ^e ^f ^gSheraton, M. (2010).The German Cookbook: A Complete Guide to Mastering Authentic German Cooking. Random House Publishing Group. p. 79.ISBN 978-0-307-75457-8. RetrievedJanuary 25, 2015.
^^a ^b ^c ^d ^eHeberle, M.O. (1996).German Cooking. HPBooks. p. 56.ISBN 978-1-55788-251-6. RetrievedJanuary 25, 2015.
^^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j ^k ^l ^mRumble, V.R. (2009).Soup Through the Ages: A Culinary History with Period Recipes. McFarland, Incorporated Publishers. pp. 77–78.ISBN 978-0-7864-5390-0. RetrievedJanuary 25, 2015.
^Smith, H. (2008).The Master Books of Soups. Cooking in America Series. Applewood Books. p. 176.ISBN 978-1-4290-1180-8. RetrievedJanuary 25, 2015.
^1,001 Foods to Die For - Andrews McMeel Publishing, Madison Books - Google Books
^Sheraton, M. (2010).The German Cookbook: A Complete Guide to Mastering Authentic German Cooking. Random House Publishing Group. p. 105.ISBN 978-0-307-75457-8. RetrievedJanuary 25, 2015.
^Kellogg, D.O.; Baynes, T.S.; Smith, W.R. (1903).The Encyclopædia Britannica: New American supplement. A-ZUY. The Encyclopædia Britannica: A Dictionary of Arts, Sciences, and General Literature. Original 9th Ed. in 25 Vols. Werner. p. 673. RetrievedJanuary 24, 2015.
^^a ^b ^cChaffey, D. (2010).Dirty German. Dirty Everyday Slang Series. Ulysses Press. p. 272.ISBN 978-1-56975-850-2. RetrievedJanuary 25, 2015.

Lists of prepared foods

Dishes
by origin

Africa	Egypt Angolan Central African Republic Chadian Ethiopian and Eritrean Gabonese Libyan Moroccan Nigerian Nigerien Togolese Tunisian São Tomé and Príncipe Seychelles Western Saharan
North America	Anguillian Cuban Jamaican Mexican United States Hawaiian Italian-American Jewish-American New Orleans Regional dishes Regional beverages Southern United States
South America	Argentine Brazilian Colombian Ecuadorian Paraguayan Peruvian Venezuelan
Asia	Azerbaijani Bangladeshi Burmese Caucasian Chinese Beijing Sichuan Tibetan Filipino Indian Iranian Indonesian Israeli Japanese Jordan Korean North Korean Malaysian Maldivian Nepalese Palestinian Peranakan Russian Singaporean Thai Turkish Uzbek Vietnamese
Europe	Azerbaijani Caucasian English French German Greek Hungarian Typical Hungarian dishes Irish Italian Sicilian Liechtensteiner Maltese Norwegian Polish Portuguese Romanian Russian Sámi Scottish Spanish Turkish Ukrainian Crimean Tatar
Oceania	Australian New Zealand
Misc./other	Jewish National dishes

By type
and origin

Breads	American British Indian Pakistani Swiss
Cheeses	American Armenian British Cornish Dutch English French German Greek Irish Italian Polish Spanish Swiss Syrian
Condiments	Filipino French fry accompaniments Indian Indonesian Japanese Pakistani
Desserts and sweets	American Argentine Bangladeshi Brazilian British Chinese Filipino French German Indian Indonesian Italian Japanese Korean Tteok Pakistani Polish Romanian Russian Spanish Sri Lankan Taiwanese Thai Turkish
Soups and stews	Chinese French German Indonesian Italian Japanese Pakistani Spanish
Snack foods	Snack foods by country Indian Indonesian Japanese
Misc.	American sandwiches Foods with religious symbolism Indonesian noodles Pakistani meat Pakistani rice Pakistani vegetable Puddings (savoury) Vietnamese noodles Vietnamese specialities

By type

By cooking style	Baked goods Twice-baked Casseroles Deep fried Smoked Steamed
By preparation style	Dips Dried Fermented Soy products Food pastes Garnishes Gravies Instant Pickled Pickled fruits Rolled Sauces Dessert sauces Fish sauces Hot sauces Instant sauces Spreads Stuffed dishes
Breads, grains and seeds	Almond Breads bread dishes Buns Flatbreads Quick breads Rolls Sourdough breads Sweet breads Buckwheat Crackers Dumplings Fried dough Legume Chickpea Peanut Maize Noodles Noodle dishes Fried noodle dishes Ramen Pancakes Pasta Pasta dishes Rice Fried rice Rice cakes Rice pudding Rice and beans Sesame seed Toast
Dairy-based	Butter dishes Cheese dishes Fondues Cheeses Brined Yogurt-based
Fruits and vegetables	Apple Avocado Banana Broccoli Cabbage Carrot Cassava Cherry Eggplant Garlic Grape Lemon Melon Onion Plum Potato French fry Salads Arab Thai Soy-based Squash and pumpkin Strawberry Sweet potato Tofu Tomato
Fish and seafood	Clam Cod Crab Fish head Fish stews Fried fish Herring Raw fish Salmon Shrimp Sushi and sashimi Tuna
Meat-based	Barbecue Beef Shredded beef Steak Veal Chicken Duck Egg Scrambled eggs Goat Hamburgers Hot dogs Kebabs Lamb Meatball Mixed grill Pork Bacon Ham dishes Hams Sausages Sausage dishes
Soups andstews	Bean Blood Cheese Cream Fish and seafood Vegetable
Sweets	Cakes Candies Chocolate bars Chocolate-covered Cookies Sandwich cookie Shortbread Desserts Custard Doughnuts Pastries Choux pastry Poppy seed Pies, tarts and flans Puddings
Misc.	Ancient Bacon substitutes Baozi Brand name snacks Breakfast Cereals Drinks Brunch Chifa Christmas Chutneys Coconut Coconut milk Coffee Comfort Hangover remedies Hors d'oeuvre Tapas Made from maple Mushroom Pastries Pies, tarts and flans Porridges Relishes Sandwiches Soul Spit-roasted Street Syrups Tortilla-based Traditional

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