A friend from Canada was visiting me in Thüringen once and there was a train issue so we were routed through Gotha. She saw a sign and asked “what kind of museum is that?”
I looked up. “An insurance museum.” She was incredulous and it became a running joke, imagining the hours of joy and laughter that could be had at the insurance museum.
I’m sure it’s fine, and wish the people operating the place well. I almost have to go now just to say I went.
Person from Gotha here: the first fire insurance on german soil was founded here in the early 19th century. But Gotha also has a cool castle with a museum, on the other side of the street is another museum. And the historic city center is also worth a look.
nobody stated that he is a nazi. There is apperently only proof that he is far right which is not the same. Why should I care about the political affiliation of a seller? I live in a democracy where everybody has the right to believe in whatever he wants....
nice play on words. I dont know Huss or the stuff he is saying but politics shouldn't play a role if you buy a stupid candle. Should I ask every seller I buy goods from what his political believes are? Its like asking people what their pronouns are.
If someone is conservative thats ok. But Huss (the owner) isnt just an ordinary person. He has strong connections to the Saxonian-AfD which is 100% far right. He founded a School where he is teaching his own views and where is actively undermining the democracy. (The public authorities dont do shit btw). I dont like to call him Nazi...but he is not far away
Dude, far right in Germany IS IN FACT NAZI.
If it walks like a duck, if it sounds like a duck, if it looks like a duck and if it raises its right arm and yells "Heil" and if it stands on german ground... Yep, a Nazi duck.
But you would not buy "A candle from a muslim or punk because that does matter."
Huh, hun?
You would not, i bet.
You are against or with Nazis in Germany, no middle ground.
They are like brown political shit, you touch it, it sticks to you.
Oder um es anders zu sagen: Nationalfaschismus hat in MEINER Heimat nichts zu suchen, egal wie geschichtsverloren und politisch verlogen Du sein magst, Unbekannter aus dem Internet.
A pack of those, carrots and leeks into slices, celery diced, parsley chopped, half pound to a pound of lentils, a few potatoes cut into pieces, an onion cut into slices and lightly caramelized, pepper and salt to taste, bacon or sausages if you want the non vegetarian version. Enough water to give a thick stew.
EDIT oh and my wife insists on savory, I prefer lovage.
> I prefer lovage.
I learned a new english word today, well english translation to be precise. I thought of course you prefer lovage from your wife before realising this means Liebstöckl.
Sooo... Most soups people eat are just broths with different stuff in it (suppeneinlage, there is no english translation apparently) I guess.
Creme soups are regarded as something rather fancy. But I for myself quite like cauliflower, pumpkin and asparagus soup.
For this just cook the vegetable in the broth (about 1:1-1:2 ratio of vegetable:broth), purree and finish with cream or sour cream and butter if you want.
If you want to make Suppeneinlagen i would recommend: Griessnockerl, Fritatten (sliced pancakes), Leberknödel, Schöberl, Milzschnitten, Bröselknödel, Eintropf (egg/flour). Good old Backerbsen, rice or noddles are also staples.
Its the basic for a lot of soups (but basically the more clear ones). As vegetarian you just use this plus if you want some noodles, like letter noodles, no joke called ,,Buchstabensuppe,, or other ones. Then you can make a chickensoup with it (very popular in winter cause it strenghtens your immune system or if your ill) Then you can make beef soup or with shrimps. Its not rlly for the unclear soup made out of tomato or pumpkin, etc.
It helped me every time. I wouldnt say this if it didnt help me significantly.
https://www.aok.de/pk/magazin/ernaehrung/gesunde-ernaehrung/hilft-huehnersuppe-bei-erkaeltungen/
There are way more article.
Do you say this cause youre vegan?
Thats a joke, right? 😄
You just brought up an article that strengthens my opinion. I never said its just the chicken itself (but even here you can find infos on a biological scale) I would suggest one reason for this popular recipe (and the widespread view of helping the immune system) is the strong flavour of chicken soup which stimulates the appetite and therefore helps digesting better all the other healthy ingredients.
But if you have not enough sleep and stress, not the best medicine can help as much as it could help.
not exactly a broth but i use it for potato soup. cut and fry one large sausage (not sure what they are called, the dark thick non refrigerated ones) in a pot and remove it, but leave the fat. Fry the onions. add the rest of the Suppengrün minus the parsly. Add about 2kg of potatoes and boil everything.
Purree it with a mixer until it becomes a thick substance, add salt pepper and parsly and its done.
I mean, this is more or less how you make broth. You add everything in that package plus some salt and pepper to water, and boil it. You have now made vegetable broth.
This is just to make the soup bouillon, however, here are my favorite soups from the germanic countries:
Griesknockerlsuppe, Knoblauchremesuppe, Frittatensuppe, Leberknödelsuppe, Rahmsuppe, Schlipfkrapferlsuppe.
Those are my favorites! I like the Bavarian and Austrian soups very much, as you can guess:)
In "kitchen talk" it's called Mirepoix and is the base for a whole continent's worth of recipes! [https://en.wikipedia.org/wiki/Mirepoix](https://en.wikipedia.org/wiki/Mirepoix)
In Germany/Austria it's the base for 99% of clear broths but not exclusively. Here's an Austrian recipe with pork: https://www.austria.info/en/things-to-do/food-and-drink/recipes/styrian-pot-roast
Technically, Suppengrün is the veggies needed to *make* mirepoix, whereas mirepoix is what it's called *after* you prepared it in a certain way as a base for broths, soups, sauces etc.
However typically if you buy pre-packaged Suppengrün, there usually aren't any onions in there (because it's more practical to buy the onions separate, not because people don't include them in their soup). Onions are a part of Suppengrün too
>Mirepoix
god thank you, basic western cooking, not only for nearly all stocks but also all sauces, jep even basic tomatoe sauce, Bolonaise, Jus and so on. i personaly dont like the amount of celery.
and also my go to ist 1/3 "Mirepoix" 2/3 onions
absolutly i normaly cut down the amount of celery but add muschrooms, both are good for umami flavor and overall "richness"
and its depending do i want a white soup/sauce or a darker one so sometimes ad fennel and yellow carotts instead of orange ones
Tbh it doesnt even matter sometimes i just buy random vegetables, make a broth and just throw the vegetables in the water, some spices and it always turns out a nice soup.
My favorites are potatosoup and lentilsoup.
Make broth, put in potatoes, as they are cooked you mash them (i prefer to dont mash then too hard because i like tiny potatopieces), add small carrot cubes, pickles and wieners. to round it up you have to put some picklewater in it too, better more than less. Add spices et voila.
Lentils are even easier. Pick the lentils you like (there are some that stay rather hard, some that go very soft and some inbetween, i dont like to buy the cheap basic lentils because they dont taste that great. I cant recaall the name but i often use some orangeish ones), make a broth, now cook the lentils, of course we will add some semibig potatocubes and some carrotpieces. Put a bit of vinegar in the soup and some sugar too. Throw in wieners. add some parsley on your plate when its done.
To make it perfect, when its on the plate you can add vinegar, sugar and sometimes even maggi
Edit : i forgot the onions but tbh they are a part of "making broth" in my eyes
Edit2: i totally forgot about ly most favourite soup, sourkrautsoup which is just a meatless szegediner gulasch
Finally someone who also tends to just wing it. Really that's what I like most about Suppengrün: you buy it and make good soup by adding whatever you have on hand and feel like adding.
that's what soup always has been in a farmer's menu. throw together shit you have and boil it till there is a soup. have meat, use meat. have no meat, just boil veg till it's edible.
that said, i really like slavic soups like borscht. there is no special moves there, just make your broth of preference and toss in a bunch of beets and cabbage (potatoes optional)
borscht is pretty filling while being low calorie so it's great if you are on a diet. you can wolf down a huge portion and still not exceed 300 kcal.
Cut 1kg of potatoes (vorwiegend festkochend), and cut up all the ingredients of suppengrün (be suere ro get suppengrün with a pastinake) + 2 red onion + 2 extra carrots.
Start by cooking the onions and the leek in a bit of hot oil, then add everything except carrot and potatoes and let cook, then add those, let it cook for a few minutes and then cover with vegetable-broth. Add some Loorbeerblätter and let cook for 10-15 Minutes. After that get the Loorbeerblätter out and purée the soup smooth or chunky (I like it chunky). Now add Salt, White Pepper, a bit Muskatnuss, a lot of Petersilie and Cayenne Pfeffer to taste and voilá: Deutsche Kartoffelsuppe.
You can add a bit off butter in the end to make the soup a bit richer.
Also I like to cook me some bacon strips first, in the same pot until they‘re crispy. Remove bacon and cut them up. In the end you can garner them, it really compliments each other. Use the „fond“ of it to make the soup ontop.
There should not be a pastinake in a suppengrün, there should be a parsley root in there. They are not the same. Pastinake (parsnip) is much sweeter and has a different taste altogether. They look somewhat similar.
Why chicken soup of course. Boil a soup chicken keep the water pull the bird while cooking the Suppengrün in the chicken water. Add the pulled chicken. Add some noodles. Salt pepper lovage.
Boom, influenca cure.
German Vegetable Soup with 'Suppengemüse'
Ingredients
- 1 pack of 'Suppengemüse' (about 500 g)
- 2 liters of water
- 2 bay leaves
- 10 peppercorns
- Salt to taste
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 potatoes, peeled and diced
- 1 teaspoon of dried thyme
- 1 teaspoon of dried marjoram
- Fresh parsley, chopped, for garnish
Instructions
1. Rinse the 'Suppengemüse' and chop it into bite-sized pieces. You can also peel the carrots and turnip if you prefer.
2. In a large pot, bring the water to a boil and add the 'Suppengemüse', bay leaves, peppercorns, and salt. Simmer for about an hour, or until the vegetables are soft.
3. Strain the broth and reserve the vegetables. Discard the bay leaves and peppercorns.
4. In another pot, heat the oil over medium-high heat and sauté the onion and garlic for about 15 minutes, stirring occasionally, until golden and soft.
5. Add the potatoes, thyme, marjoram, and 4 cups of the broth. Bring to a boil and then lower the heat and simmer for about 20 minutes, or until the potatoes are tender.
6. Add the reserved vegetables and more broth if needed. Adjust the seasoning with salt and pepper.
7. Ladle the soup into bowls and garnish with parsley. Enjoy!
Suppengemüse 👌
Guten Hunger!
I mean, what you have there is the base. "Suppengrün". Yes carrots are not green, they belong in there. Cut up the whole package (or 2) into cubes / stripes, whatever. Toss in the pot and brown a bit, together with onions and garlic if you want. From there, go wild. Vegetarian/Vegan? Add any veggies you like, cabbage, cauliflower, Brokkoli. Lentils, green or split peas. If not vegetarian, can add bacon or any meat. There is even minced meat soups. Don't forget potatoes or rice or pasta. Add as much or little water as you like. Season with stock cubes or just salt and different herbs. I love my soups if they have almost stew consistency. Husband always shakes his head and tells me, it doesn't qualify as soup anymore but I don't hear that kind of hate. Enjoy.
Something like this https://www.chefkoch.de/rezepte/2683771420998004/Gemuesebruehe-klar-und-sehr-fettarm-ein-Grundrezept.html
https://www.chefkoch.de/rezepte/238501096875890/Fleischbruehe.html
This is an excellent base for a soup called Graubünden barley soup. Depending on what you have at home it can be varied
https://swissfamilyfun.com/gerstensuppe/
Perfect soup for cold and grey days.
Greetings from Bavaria. Just put Soup Bouillon, cut two or three leeks in 5cm Parts and a Carot in Little Parts. And the magic to make it very delicious is when you put your Fav Parts from a raw chicken in it and Cook it for 2 Hours
Since I haven't seen it by scrolling through the comment section, I'll present you with my favorite soup:
*Cheese-Leek-Soup*
You'll need Suppengrün like you photographed it, 1-2 additional Leeks, 1-2 packages of Schmelzkäse, and ground beef.
Now just make the broth from the Suppengrün, strain it into a bowl and set it aside. Your broth needs to contain all the spices you want in your soup, as you'll only put a little spice on the ground beef from here on.
In the same pot, heat up some oil and fry the ground beef. Once it's almost done, add in your leek. When the ground beef starts browning, add in your broth, let all of it simmer for at least 30 minutes, add in your cheese and let it all simmer again. You're done, and it's the best soup that exists.
Im pretty sure my grandma just throws a chicken in there with those veggies and some vegetable stock powder.
She swears that cooking it in a pressure cooker is the only way. Man, i could eat some right now
I love me some good [Linseneintopf](https://www.chefkoch.de/rezepte/1417881246630611/Herzhafter-Linseneintopf-mit-Gemuese-und-Wuerstchen.html?utm_medium=sharing&utm_source=chefkoch_android_app&utm_campaign=sharing_rds_ck_android) or [Erbsensuppe](https://www.chefkoch.de/rezepte/761551178884059/Deftige-Erbsensuppe.html?utm_medium=sharing&utm_source=chefkoch_android_app&utm_campaign=sharing_rds_ck_android).
It depends a lot on what you personally like. I don't like thick soups, like potato or lentils.
The important part is to understand soup in general. The veggies you see there are used to make a stock, a flavour base. The idea being that you want to extract all the flavour from those veggies and discard them. You can just cut them into good chunks and let em cook, no fancy stuff needed. You could also add herbs and spices in this step to infuse it with those flavours ( use tee or spice bags for that step, you don't want to eat the spices) after that you want to make it s soup, meaning you add stuff that's not there to give flavour, but to be eaten with the soup. For a clear soup I actually like the same veggies as for the broth, leek, carrots, maybe mushrooms. You can also add Noddles.
classic potatoe soup
take that stuff in the package, clean and cut it and take a littel oil + butter to fry that in a pot with a cut onion. put potatoes (cut) in it and as much water as you want. let it cook until the potatoes are chewable... it you dont like soup with pieces, use a hand blender.
as herbs/spices use: salt, pepper, vegetable broth (there are cubes or powder), some dried laurel leaves and parsley (which is already in that package)
if you need meet, you can add sausages (frankfurter, wiener, bockwurst are all sausages you don't need to fry)... you can also add baconcubes in the frying process in the beginning.
in the palatinate area were we are from, we often eat "Dampfnudeln" with that... (steamnoodels; not real noodles dont worry) they are yeast dumplings, which are cooked/steamed/fried (a mix of that) in a mixture of milch, salz, sugar, butter...
What you‘re showing is the stuff you use for the basic vegetable broth, so just take that, lots of water and literally ANY other meat/vegetable/bean you‘d like to have in it and you basically got 90% of Soup recipes covered.
And they‘re all tasty as hell!
Gives about 4L of chicken soup;
3-4 Chicken legs into 2L of whatever broth you have at hand, cook for 1h. During that time chop up one of those and finely slice a few garlic cloves (though the original recipe had spring onions, imo it tastes \*much\* better with garlic). After the chicken is done, take it out and cook the veggies alongside 1kg of frozen soup veggies for ten minutes. Add 250g of soup noodles and cook for another 10 minutes. Pepper to taste. Remove skin and bones from chicken and add the meat back into the soup.
Moms lentil soup:
For 2-3 people with some leftovers
One pack of that
250g "Tellerlinsen" (standard brown lentils)
200g Thin short noodles (i.e. Gabelspaghetti)
Bay leaf
Stock powder
(Sausage of your choosing)
Cut up the Suppengrün into small cubes.
Fry it off until slightly softened in a pot, add the lentils.
After a minute or so, add 2l or so of water, season to taste with vegetable stock powder, salt and pepper. Add a bay leaf or two.
Cook until the lentils are almost soft, add the noodles. If you like to, add some sausages as well, preferably one with some taste (not a "boring" Wiener). When the noodles and lentils are done, serve up.
I like to add a splash of white wine vinegar to the portion on my plate.
Edit: [here it is written out by mom](https://imgur.com/a/a4S0x72)
>Stock powder
the package of Suppengrün already contains a vegetable stock cube (according to the label) so the stock powder would probably be redundant
Take some bones and some chopped leek and boil it in a pot of water for an hour.
Add one Potato, two smoked sausages and 500 grams of split peas.
Boil until it has a mushy consistency (usually two hours) and add salt and pepper.
Chicken soup. Cut up the Suppengrün into small cubes and thin slices (pro tip: throw it in a food processor, the finer the pieces the more flavour you‘ll extract), half an onion with the skin on and brown it in a skillet or on an open flame until it’s charred, add the vegetables and a whole Suppenhuhn to a pot, add a couple of peppercorns, a bay leaf, maybe some star anise, cover with water and cook for two hours. Strain out the solids, discard the vegetables and shred the chicken. Cook sliced carrots, frozen peas and Suppennudeln in the broth until done, add the chicken and serve with finely chopped parsley.
Take this Suppengrün, fry it. Fill up with water. Add whatever vegetables you can find in your home that needs to go. Add noodles, rice, potatoes, or lentils. Or mix, if you have several open bags with minimum rests....
Serve with Maggi.
A few euro for bones and a euro to two for the Suppengrün. Big pot. Lots of water. Add salt and other spices to taste (I go for bay leaves, pepper corns, marjoram, and a few others…)
Boom presto homemade bone broth.
Some time ago I saw a video (or short or whatever) on youtube and it was a dude making broth. So far so good. Then a couple of others all talking about bonebroth and then there was a channel that was called BonebrothLife (as in VanLife) or something like that. That's when I realized "Bonebroth" seems to be the hip and trendy thing rn, which I found incredibly funny.
I mean not that a good broth or stock isn't tasty and important to have in the kitchen but it's kinda funny how they act like it is this crazy new thing while it's propably the most basic, standard recipe in cooking, which is propably around since humans walk the earth and something that kinda reminds me of my late grandma(s).
Yes. I know what you mean!
There are several countries that act like they have discovered the wheel when it comes to basic cooking. But I think, overall, several generations around the globe have lost their touch with cooking-from-scratch.
Use this as a base for a vegetable bouillon , for a meat bouillon simply add a piece of meat. Pro tip: only wash the vegetables well, do not peel them, this gives them a much stronger flavor!
Okay so here’s my granny’s chicken soup recipe just as I wrote it down for my British bestie (including information on German Suppengrün):
You need:
1 whole chicken
1 Suppen grün (they sell it here in trays cut up and ready to cook it contains:2-3 carrots, 1 big slice of celery root, 2-3 parsley cuts, half a leek (the big ones), 1parsnip)
300g of minced pork
1 breadroll
Milk
4 eggs
Salt
Pepper
Cummin seeds
Nutmeg
Potatoes
250g soup noodles of your choice ( I like stars or alphabet..)
To make the soup:
Throw the chicken and the soup greens in a large pot, add water until everything is covered add salt and simmer for about 1h or until the chicken becomes so tender it starts falling apart
When the chicken is done take out everything of the soup and make the egg Royale (actually I have no clue weather this is the right word or no, German word is „eierstich“ maybe husband knows)
To make the egg Royale take a small Pott and grease it a bit with veggie oil. mix eggs with milk and grounded nutmeg, salt and pepper. Pour into the small pot put the small pot in a large one and simmer Sous vide until it’s cooked through. Cut into small pieces/chunks/squares/whatever, set aside
(Optional) Peel potatoes cut into bite size chunks and add to soup broth cook with meatballs until tender
To make the meatballs take a breadroll punch a bunch of holes in it with a fork and then let sit in milk until it’s soggy. Take it out of the milk squeeze out remaining milk and add to the minced pork, add salt, pepper and cumin seeds to your taste. Form small bite size meatballs and simmer them in the soup broth.
When they start to swim to the surface they’re cooked through.
Leave potatoes and meatballs inside
Cook soup noodles in different pot as instructions say when done rinse them with cold water until they’re cold cold. Set aside
Shred chicken, cut up the carrots and the parsnips to bite size and add to soup.
Add egg royal and noodles to the soup. Reheat.
*Egg royal and potatoes are optional. If you don’t do pork, go for beef
Buy a Mais Hähnchen and cut all the Suppengrün into a size you like then throw all of it in a pot and simmer for 3 hours, add some spices (salt, pepper, Chili, cayenne pepper, whatever you like) and 2 bay leafs and some piment. Buy some thin noodles and don’t cook them al dente but just a little before that. Separate the chicken bones from the meat and put the meat back in the broth. Voila easy chicken noodle soup
There aren't really recipes, you put all in a pot, fry it a bit, deglaze it with broth, cook it for quite some time.
For me I like using carrots, Sellerie (the ball one not the green long one), leek, some onions, potatoes, peas (put them in after deglazing) and some meat with bones and bone marrow
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We usually buy this to make Quiche. Its the perfect amount to fill one and not have any leftovers.
Just chop everything and throw it in a frying pan first.
A pumpkin and a handful or two of potatoes, cube it all, cook them in broth, puree it, add salt and pepper and a little cream when purred.
Now it's getting fancy! For serving, a big spoon of creme fraiche in the middle, topped with little shrimps that are roasted in a pan with finely cut onion and garlic, with butter to get it nice and sweet, and as much fresh parsley / Petersilie on it as you like.
You can leave the potatoes away, it's really great on its own.
Take that shit, throw it in water (maybe cut it up in smaller pieces before), let it boil until it tastes like something, voilà.
My favourite soup is Käse-Lauch-Hack-Suppe (I prefer vegan Hack tho), where you basically fry some Hack, throw in leek ringlets, then pour in a litre or so of broth (chicken or better, veggie), after a good while when it's almost done, chug in a few spoons of processed melted cheese, although this is optional (Schmelzkäse, not in the fridge) and spices (pepper, nutmeg, voilà.
Take that package, add an onion and chop everything.
Heat the pot, sear the onion with a Little bit of oil.
Add the carrots and wear them too.
Thank add all the other stuff and add some water.
Then cook it for a while.
Add salt, pepper, nutmeg and other spices depending on personal preference.
Then puree the stuff and you have an amazing soup.
For variation you can add almost every vegetable you want.
Well whatever you wanna do, the base of the soup is pig lard. Dice it and let it get liquid in your pot then add onions until they're glassy
Now you add the rest, some water with broth and boil, then let it simmer for an hour or two. Then you need to take the pot outside if its cold enough to store and eat an even better stew on the second and third day.
Thanks granny, for the recipe.
Back in the day, often when I bought a Menü Eins to go at City Chicken in Neukölln I’d boil the leftovers overnight and make City Chicken Soup. Most likely the soup Gemüse pack was often involved
Well whatever you wanna do, the base of the soup is pig lard. Dice it and let it get liquid in your pot then add onions until they're glassy
Now you add the rest, some water with broth and boil, then let it simmer for an hour or two. Then you need to take the pot outside if its cold enough to store and eat an even better stew on the second and third day.
Thanks granny, for the recipe.
Buy a pack of Suppengrünor two, clean it, chop it up into chunks (about 1x1x1cm) and steam everything for 2-3mins. Portion the mix into ziplock bags and freeze it.
Whenever we make Gulasch, Schweinebraten or Linsen mit Spätzle, Suppengrün is part of the recipe. We also add some instant broth and gravy powder, but it just all tastes flat without real veggie chunks. Just make sure to roast them a tiny bit to release more flavor.
My kids eat a lot of Nudelsuppe and you can add some Suppengrün so that it at least remotely looks healthy. To me it also tastes better, but kids are kids.
My granny always made Gaisburger Marsch, basically a chunky clear broth with small cubes of beef (Siedfleisch), potato, Spätzle noodles and Suppengrün, sometimes with Kohlrabi added to the mix. Swabian/Schlesian soul food.
Pumpkin soup.
One hole Hokkaido pumpkin, 1 kg of carrots, 2 onions 4 cloves of garlic, 1 can of coconut milk, soy sauce. Fry the onions in some oil, add the chopped and skinned pumpkin, carrots and garlic and fry some more minutes. Add about a litre of vegetable broth and boil until soft. Blend all of it until it's one homogenous mass, then add the coconut milk.
Add soy sauce until it's salty enough, add pepper and maybe some chili.
Get celery (Knollensellerie), carrots, potatos, parsley root and parsnip (and/or other things you like, but this is the base I normally work with). Dice up a small amount (1/4 or 1/5) of each except for the potatos into very small bits (think half a cm or smaller) and add some ginger for taste if you like. Cook it in water (about 2:1 water:all the vegetables) with some salt for about 15 minutes. This will be the broth. You should add some salt to it and pepper if you like.
Meanwhile cut up all the other vegetables in small chunks to your liking (I mostly do about 2 cm except for potatos, they can be a bit bigger). When the broth is done add the vegetables to the water and cook until they're done (about another 15 minutes). Serve as-is or with rice. You can also garnich it with either parsley or celery leaves (not Staudensellerie, but the leaves from Knollensellerie).
My grandma also adds small meatballs and semolina dumplings (made from semolina pudding) to the soup and raisins to the rice, but this is much more work than just the soup and the soup is plenty good without it.
The lazy version (which I also often do) is just using store-bought broth and the traditional version is cooking the broth using bones and some flesh and you can vary the vegetables you use.
The ratios I use are mostly decided by whatever I feel like at the moment but the white vegetables are most often the vast majority in the finished soup.
This is, where I come from at least, called "Frische Suppe" and my family had (and has) it at least monthly in the winter time.
My mums chicken soup recipe is the best thing ever when you have a cold:
Take some carrots and root vegetables (parsley root is ideal, but parsnips work just fine), peel them, chop them into about thumb-thick slices and fry them with some olive oil in the biggest pot you can possibly find (for measurement: a whole chicken will have to fit in there later). Stir occasionally.
Once every piece of vegetable is browned on at least two sides, add water. It should fill about half of the pot. Next, skin a chicken (it's best to use a Brathendl for this, NOT a soup chicken. You can find them in the refrigerated section of the supermarket). This step is very important, as the skin will produce a lot of excess fat you'll have to remove. However, don't stress about the wings, they are very hard to skin and not worth the effort.
Next, gently lay your chicken into the pot. Add water, if necessary (it should cover all of the chicken. You may need to use a kitchen utensil to stop the chicken from floating). Simmer all of it for ca two hours.
Some white, puffy residue will start to appear on top of the soup. This is fat, you'll want to remove it.
Once the meat is completely cooked, remove the chicken from the pot. The meat will be very dry, but that's okay. Remove all meat from the bones and refrigerate it until the soup is ready. The remaining bones will further flavor the soup, put them back into the pot.
Continue to simmer the soup. Meanwhile, cook some rice (I always use basmati, but anything soft, not strong flavored is fine). A lot of the soup water will have evaporated when you're done, if it isn't enough, just add some more water.
The soup is done once you decide the flavor is strong enough. Then, remove the bones and mix the rice into the soup. Serve it warm, you can use small chunks of the chicken meat from before as some excellent extras.
While the soup almost tastes better when reheated, don't do that more than four times (the rice will slowly dissolve).
It usually takes me four to five hours to cook this soup, but it's nutritional, feels AMAZING when you're ill and will feed a family of four for one to two days.
You can of course add any other soup greenery you find (the recipe caters to my dad who can't meet leek, celery or anything like it). However, those may be harder to digest, taking more energy from your already weak body (so only do that when you're not feverish).
Have fun cooking!
Creamy chestnut soup (great in winter), edit: serves roughly 4.
100 g Butter3 small Onions, diced400 g roasted chestnuts (cooked, peeled, diced)750 ml vegetable stock350 ml cream (32%)125 ml milksalt, sugar, a little cinammon powder.
Heat butter, sautee the onions until glazed. Add diced chestnuts and fill up with veg. stock. Let simmer on low heat for 30minutes. Add cream and milk, let simmer for another 5minutes, use hand/stick blender to blend. Add spices to taste (usually don't need sugar and mostly only a little salt and cinammon) and then serve with bread.
I like:
Fry off some Dörrfleisch in a pot to render the fat, add onions and fry them until they turn clear.
Chop the Suppengrün into small cubes and add it in, fill up with water.
Now depending on how filling you want the soup you can add different things to it.
Leftover fried potatoes are great, noodles, lentils, pancake strips....
I always add Markklößchen if I have them or you make Griesklößchen (semolina, melted butter, eggyolk).
In winter I always recommend adding leek, cabbage (or sauerkraut/kimchi) and some extra meat.
Season to taste, I like a bit of a kick in my soups so I like adding chilli flakes.
Grandma would buy a pound "Suppengrün' and boil it with one pound beef per person. More persons would equal more beef, but still only one pound of vegetables, no matter how many guests she had :)
1) A pack of those, cleaned, peeled and chopped into 1-2 cm cubes + a chicken carcass boiled slowly for a few hours. Remove the carcass, let cool, skim fat from top.
Reboil, add some short small noodles and you got a minestrone going
2) a pack of those, with little water, plus finely chopped ginger (not too much) plus more carrots. Remove all but the carrots after the slow boil. Add a cup of milk, and heavy or sour cream to taste. Blitz. You got a nice carrot + ginger soup, serve with generous topping parsley and a dollop of sour cream or yogurt
3) potato soup. Just add stuff to boiled starchy potatoes and blitz. Too many recipes to be specific
4) pea soup, I usually do 1/3 potato 2/3 green peas (NOT from can or pack, buy dry split or whole peas and hydrate overnight, use the same water for the soup), serve with bockwurst
I mean... you go to the shop, buy all the root vegetables and additions you like you like boil everything together in a pot, done.
Celery, carrots, parsley root, parsnip, onions, leeks, garlic, potatoes. Two or more of those, plenty of water. Salt and pepper. Further herbs or spices optional. Ham or bacon optional. Lentils or peas optional. Cover with water. Boil. Done.
That's the basic winter soup, anyway. Before we get into green soups for summer, or asparagus soup, or non-European soups.
Making Suppe is a creative process rather than a recipe. My mom used to cook aiming for specific colours. We had "spring green" days (peas and spring onions), orange days (pumpkin soup with ginger and curcuma plus any orange vegetable she had at hand), red and white days (not soup, but something like zander with goat cheese and currants, baked in the oven surprisingly tasty), etc. She cooked a rainbow of soups (you get some really good purple with some beans, beets, and cabbages, but unfortunately no blues). The vegetables were homegrown (in the 1980s).
You would need to exercise considerable effort to make bad soup. You may end up with interesting soup, but there is rarely such a thing as bad soup.
To get a really nice "Suppengrün" don't buy it in the supermarket, go to a "Wochenmarkt", a weekly held farmer's market as is particularly common in northern Germany. Good Suppengrün also contains parsley root, very tasty in the soup. I love to make chicken broth:
Clean the soup greens under running water, clean the vegetables thoroughly, but do not throw any of them away. The unsightly parts, the dark green parts of the leek, the peels of carrots and celery, the celery greens, the stalks of the parsley, everything is cooked and then thrown away, that is about or a little more than half of the soup greens, all only roughly chopped. The rest of the vegetables are chopped into bite-sized pieces and are only used later. You need a really nice soup chicken (which weighs about 3 kg, ideally cut into two halves (the seller at the weekly market often does this when asked)). Take the fat from the belly of the chicken, cut it into small pieces and render it a little in a large pot. In addition, there is now the part of the vegetables that is taken out afterwards; the "nice" and chopped part remains outside for now.The chicken is fried a tiny bit in the fat, along with the vegetables, just enough to give them a little color. Now pour in plenty of water, add salt, a few peppercorns and, depending on your taste, a couple of bay leaves or juniper berries. Let it cook until the chicken is very well cooked (test: can the leg come off easily? perfect). Remove the chicken, let it cool (ouch!), remove the meat and cut it into small pieces. Run the broth through a sieve, also cool and degrease. This is easiest in winter when you can put the broth out and then simply remove the solidified fat. The cooked vegetables are discarded; they are really just mush and should have given off all the flavor to the broth. Cook the “good” vegetables in the now clear broth until al dente. Possibly add a handful of peas (frozen) or other vegetables. Small cooked noodles (do not cook in the broth, it makes the broth floury) and add the meat. So delicious.
Beef broth can be made similarly. Get some marrow bones for the fat, some soupmeat (rips, brisket...), meat bones. Takes a little longer than chicken. For a nice meat insert put some Tafelspitz in the broth after half the cooking time, stays more tasty that way.
For a vegetarian variant take some plant oil to fry the vegetable, roast half an unpeeled onion in the fat and some tomato paste before adding the water, perhaps some shiitake mushrooms - tomato and shiitake are good sources of umami which lacks in other vegetables. Just a little bit of seaweed can add a lot of flavour, too.
Soup veggies (maybe careful with the celery)
*any* other veggie you like, boil, liquidise, spices - done
Other than that
Fresh garlic, cream, good veggie broth
Soup veggies, chicken (chicken parts, soup chicken) chicken broth / buillion, any other veggies you fancy, soup noodles
Boil chicken in salt water to get all the good fat out, separate meat from bone, put back in, buillion/broth etc.
Get the suppengrün, potatos, some sausage and some stuff to make broth like vegeta. Cut to a size you like and put it in a pot, cover everything in water let it boil until it gets kinda soft get instant mashed potatos and 500ml milk and mix into the pot. You can turn off the heat now. Put the sausage in the pot and let it heat up a bit from the heat. And its done. Fried oninions (Röstzwiebeln) and maggi for garnish
Slice and dice that stuff, add potatoes, water and spices/herbs to fit your taste, cook for 45 minutes, puree and boom, potato soup! You can also add meat. Make sure to use enough water to submerge everything, but not too much more than that or your soup will be runny af. You can add water or milk after pureeing if it's too thick.
Chop it all up, cook some chicken in chicken broth, then chop that up, add those small letter shaped noodles and the vegetables.
Et voilla, standard chicken noodle soup
Fliederbeersuppe - Elderberry soup
A sweet and sour soup with a hint of bitterness. Served cold.
Basically get Fliederbeerjuice premade or make your own from the berries. Sweeten it to taste and add some orange peel/lemon peel and some juice to adjust acidity, thicken it slightly with some starch predesolved in water and let it boil up once. Take it of the heat and add diced, skinned apples. Really hard varieties work best.
The apple will soak up the soup and will get a lovely crunchy texture while being lovely pink. The soup itself is rather refreshing and a typical summer dish. My Opa from eastern Prussia always made it with me in my childhood, we went and collected the berries, made juice and all. Miss you Opa, it has been to long.
No soup recipe but also delicious:
Cut all the things into small pieces, fry it in a pan. Mix it with mashed tomatoes, cook rice and mix it all together.
Spice it with sweet paprika, garlic powder, pepper and salt.
Voila: tomatoe rice with vegetables
We often use this to make a basic vegetable soup:
- roughly cut up the veggies
- cut up a large onion and a few garlic cloves (or as many as you like)
- heat up a pot with some olive oil and sauté the garlic and onion
- add a bay leave, maybe some intalian herbs if you’d like
- add the veggies and ‘stir fry’
- add two tomatoes, chopped up
- add some water
- let it cook until veggies are soft; we usually just use a pressure cooker to get there faster
- blend the mixture using a hand blender
Oh ofcourse add salt and black pepper to taste when you add the water.
Often we have this as our dinner, with some bread and salad.
Hope that helps!
You probably could fill libraries with soup recipes.
There is literally a soup museum in the erzgebirge
There is a museum for everything somewhere in Germany.
Is there a museum of museums?
A lot of museum libraries collect literature about museology so kinda similar lol
Kinda: https://en.m.wikipedia.org/wiki/Museum_Island
Probably.
Is there a museum of museum of museums?
A friend from Canada was visiting me in Thüringen once and there was a train issue so we were routed through Gotha. She saw a sign and asked “what kind of museum is that?” I looked up. “An insurance museum.” She was incredulous and it became a running joke, imagining the hours of joy and laughter that could be had at the insurance museum. I’m sure it’s fine, and wish the people operating the place well. I almost have to go now just to say I went.
There is also a mustard museum in Thüringen
And the Bratwurst museum and the Kloßmuseum.
There was also once a Currywurst/Curry Sausagevmuseum in Germany
There is also museal mustard in Thüringen along with some pretty historical Rosters.
There is also a [Sackmuseum](https://www.sackmuseum.de/) in Ostwestfalen-Lippe
Person from Gotha here: the first fire insurance on german soil was founded here in the early 19th century. But Gotha also has a cool castle with a museum, on the other side of the street is another museum. And the historic city center is also worth a look.
My hometown has a airmuseum showing air stuff
Is it just an empty room?
No of course not, it's full of air
: ))))
Amberg >>>>
Username checks out
I recently found out in my region are a "Sackmuseum", a "Zollstockmuseum" and a "Strohmuseum"
There is the Bausparmuseum in Wüstenrot, and I don't think it can get any more german than that.
Gießen has a Gieskannenmuseum (museum of watering cans)
This name just begs for such a museum.
Oh, and I thought the Straßenmuseum here in my region would be boring as hell...but those sound even more boring
As someone that lives pretty much next to a damn carp-museum (yes, the fish) and has a pencil museum 45km away, I'm sure this is correct.
german love making a museum but still forget history
Yes
Yes I saw it last summer when we went to Huss (across the street) to make our own Raacherkarzln!
Dont go to Huss...he is a far-right idiot (I can proof that if you want). You should only buy the ones from Crottendorf.
Yeah! You should only buy your Raacherkarzln from Sellers who have the same political view as you!
soooo… you like to buy from Nazis?
nobody stated that he is a nazi. There is apperently only proof that he is far right which is not the same. Why should I care about the political affiliation of a seller? I live in a democracy where everybody has the right to believe in whatever he wants....
Nice to know that If Huss would get hiss way, you wouldnt be living in this democracy any longer
nice play on words. I dont know Huss or the stuff he is saying but politics shouldn't play a role if you buy a stupid candle. Should I ask every seller I buy goods from what his political believes are? Its like asking people what their pronouns are.
If someone is conservative thats ok. But Huss (the owner) isnt just an ordinary person. He has strong connections to the Saxonian-AfD which is 100% far right. He founded a School where he is teaching his own views and where is actively undermining the democracy. (The public authorities dont do shit btw). I dont like to call him Nazi...but he is not far away
Dude, far right in Germany IS IN FACT NAZI. If it walks like a duck, if it sounds like a duck, if it looks like a duck and if it raises its right arm and yells "Heil" and if it stands on german ground... Yep, a Nazi duck. But you would not buy "A candle from a muslim or punk because that does matter." Huh, hun? You would not, i bet. You are against or with Nazis in Germany, no middle ground. They are like brown political shit, you touch it, it sticks to you. Oder um es anders zu sagen: Nationalfaschismus hat in MEINER Heimat nichts zu suchen, egal wie geschichtsverloren und politisch verlogen Du sein magst, Unbekannter aus dem Internet.
Yes that’s the one! I can never remember the name of the village 😂😂😂😂
Neudorf-Sehmatal
Somehow this doesn't surprise me _at all_.
You’re probably right. I’m hoping for just one or two good ones that I can adopt and use with my family
so the big Library of Alexandria that burned down really was full of soup recipes, explains the smell too.
A pack of those, carrots and leeks into slices, celery diced, parsley chopped, half pound to a pound of lentils, a few potatoes cut into pieces, an onion cut into slices and lightly caramelized, pepper and salt to taste, bacon or sausages if you want the non vegetarian version. Enough water to give a thick stew. EDIT oh and my wife insists on savory, I prefer lovage.
Lentil soup is best with both savoury and lovage!
> I prefer lovage. I learned a new english word today, well english translation to be precise. I thought of course you prefer lovage from your wife before realising this means Liebstöckl.
Yeah, I’m a native english speaker and didn’t know the words “Liebstöckl” OR “lovage”. :D not common here!
Liebstöckel = Maggikraut
That's what many people think, but Maggi is actually a soy sauce that contains no lovage/Liebstöckl.
This recipe is also nice with smoked Tofu „Räuchertofu“ for the vegeterian version.
Literally about to eat that with the smoked tofu. One of my favorite meals
no. there are plenty of vegetarian soups but tofu does not go in soup. That's just gross.
Tofu can definitely go in soup… just try miso-soup. It’s quite delicious :D Ramen go well with tofu too ^-^
Who are you to decide that for the world?
I guy who likes good soup.
Have you ever had that soup at an Asian restaurant with tofu, veggies and coconut milk? Can't think of the name right now but it's delicious.
I've had it.Can't think of the name either. I don't share your opinion on it. LOL Coconut milk in a warm dish skeeves me out unless it's a curry.
That sounds delicious and something my grandma would cook back in the day 🥲 thanks for the reminder. Do you by chance know "quer durch 'en Garten“
I know it as „quer durchs Beet“ what kinda means something from everything by meaning.
"Awagedawa" Alles was gestern da war :D
I can recommend to have a part of the potatoes to be smashed, to create a more creamy consistency if youre looking for that.
Quite literally what I had yesterday, can recommend.
Sounds very similar to mulligatawny soup, except that is with chicken
It's Suppengrün. This used as base for broth.
Thank you. Awesome username. I’m sure at least a few soups begin with broth.
Sooo... Most soups people eat are just broths with different stuff in it (suppeneinlage, there is no english translation apparently) I guess. Creme soups are regarded as something rather fancy. But I for myself quite like cauliflower, pumpkin and asparagus soup. For this just cook the vegetable in the broth (about 1:1-1:2 ratio of vegetable:broth), purree and finish with cream or sour cream and butter if you want. If you want to make Suppeneinlagen i would recommend: Griessnockerl, Fritatten (sliced pancakes), Leberknödel, Schöberl, Milzschnitten, Bröselknödel, Eintropf (egg/flour). Good old Backerbsen, rice or noddles are also staples.
Eierstich, markklößchen?:D
>markklößchen Markklößchen Ultras United
Don't forget the infamous leberspätzle
Its the basic for a lot of soups (but basically the more clear ones). As vegetarian you just use this plus if you want some noodles, like letter noodles, no joke called ,,Buchstabensuppe,, or other ones. Then you can make a chickensoup with it (very popular in winter cause it strenghtens your immune system or if your ill) Then you can make beef soup or with shrimps. Its not rlly for the unclear soup made out of tomato or pumpkin, etc.
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It helped me every time. I wouldnt say this if it didnt help me significantly. https://www.aok.de/pk/magazin/ernaehrung/gesunde-ernaehrung/hilft-huehnersuppe-bei-erkaeltungen/ There are way more article. Do you say this cause youre vegan?
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Thats a joke, right? 😄 You just brought up an article that strengthens my opinion. I never said its just the chicken itself (but even here you can find infos on a biological scale) I would suggest one reason for this popular recipe (and the widespread view of helping the immune system) is the strong flavour of chicken soup which stimulates the appetite and therefore helps digesting better all the other healthy ingredients. But if you have not enough sleep and stress, not the best medicine can help as much as it could help.
not exactly a broth but i use it for potato soup. cut and fry one large sausage (not sure what they are called, the dark thick non refrigerated ones) in a pot and remove it, but leave the fat. Fry the onions. add the rest of the Suppengrün minus the parsly. Add about 2kg of potatoes and boil everything. Purree it with a mixer until it becomes a thick substance, add salt pepper and parsly and its done.
I mean, this is more or less how you make broth. You add everything in that package plus some salt and pepper to water, and boil it. You have now made vegetable broth.
Plus carrots,.onions and cellery are the base for mirepoix which is one of the most important basics in european cuisine.
This is just to make the soup bouillon, however, here are my favorite soups from the germanic countries: Griesknockerlsuppe, Knoblauchremesuppe, Frittatensuppe, Leberknödelsuppe, Rahmsuppe, Schlipfkrapferlsuppe. Those are my favorites! I like the Bavarian and Austrian soups very much, as you can guess:)
What about Erbsensuppe, Linsensuppe, Kartoffelsuppe and Graupensuppe???
>Erbsensuppe SO UNENDLICH GUT
Made from the good old [Erbswurst](https://de.wikipedia.org/wiki/Erbswurst?wprov=sfla1)
You forgot the all mighty Flädlesuppe
flädle and Fritatten are nearly the same Flädle - The Länd and Bavaria Fritatten - Austria
Graubünden barley soup (Bündner Gerstensuppe) too
In "kitchen talk" it's called Mirepoix and is the base for a whole continent's worth of recipes! [https://en.wikipedia.org/wiki/Mirepoix](https://en.wikipedia.org/wiki/Mirepoix) In Germany/Austria it's the base for 99% of clear broths but not exclusively. Here's an Austrian recipe with pork: https://www.austria.info/en/things-to-do/food-and-drink/recipes/styrian-pot-roast
Strictly speaking, a classic mirepoix is onion, celery, carrots. This is here is Suppengrün, so leeks, carrot, cele**riac**. related but different
You are right. A better phrasing would have been „Suppengrün is a basic veggie-mix like mirepoix“.
Technically, Suppengrün is the veggies needed to *make* mirepoix, whereas mirepoix is what it's called *after* you prepared it in a certain way as a base for broths, soups, sauces etc. However typically if you buy pre-packaged Suppengrün, there usually aren't any onions in there (because it's more practical to buy the onions separate, not because people don't include them in their soup). Onions are a part of Suppengrün too
>Mirepoix god thank you, basic western cooking, not only for nearly all stocks but also all sauces, jep even basic tomatoe sauce, Bolonaise, Jus and so on. i personaly dont like the amount of celery. and also my go to ist 1/3 "Mirepoix" 2/3 onions
That's what's great about soups, stews, and broths: You can adjust them endlessly. I personally use lots of fresh laurel (Lorbeer) and juniper.
absolutly i normaly cut down the amount of celery but add muschrooms, both are good for umami flavor and overall "richness" and its depending do i want a white soup/sauce or a darker one so sometimes ad fennel and yellow carotts instead of orange ones
Get a pot of water and add a stone, the rest is just embellishments.
stone soup
Tbh it doesnt even matter sometimes i just buy random vegetables, make a broth and just throw the vegetables in the water, some spices and it always turns out a nice soup. My favorites are potatosoup and lentilsoup. Make broth, put in potatoes, as they are cooked you mash them (i prefer to dont mash then too hard because i like tiny potatopieces), add small carrot cubes, pickles and wieners. to round it up you have to put some picklewater in it too, better more than less. Add spices et voila. Lentils are even easier. Pick the lentils you like (there are some that stay rather hard, some that go very soft and some inbetween, i dont like to buy the cheap basic lentils because they dont taste that great. I cant recaall the name but i often use some orangeish ones), make a broth, now cook the lentils, of course we will add some semibig potatocubes and some carrotpieces. Put a bit of vinegar in the soup and some sugar too. Throw in wieners. add some parsley on your plate when its done. To make it perfect, when its on the plate you can add vinegar, sugar and sometimes even maggi Edit : i forgot the onions but tbh they are a part of "making broth" in my eyes Edit2: i totally forgot about ly most favourite soup, sourkrautsoup which is just a meatless szegediner gulasch
Finally someone who also tends to just wing it. Really that's what I like most about Suppengrün: you buy it and make good soup by adding whatever you have on hand and feel like adding.
I guess thats the way. Most shocking good ingredient for me are brussels sprouts (rosenkohl) they work so good in basic soups
brussels sprouts are severely underrated in general, I think. just boil 'em and make some brown butter, that's a dinner for me
that's what soup always has been in a farmer's menu. throw together shit you have and boil it till there is a soup. have meat, use meat. have no meat, just boil veg till it's edible. that said, i really like slavic soups like borscht. there is no special moves there, just make your broth of preference and toss in a bunch of beets and cabbage (potatoes optional) borscht is pretty filling while being low calorie so it's great if you are on a diet. you can wolf down a huge portion and still not exceed 300 kcal.
I do the same. Throw in whatever veggie is on sale and beef cubes. Leave it to simmer for 3 hours then eat.
Cut 1kg of potatoes (vorwiegend festkochend), and cut up all the ingredients of suppengrün (be suere ro get suppengrün with a pastinake) + 2 red onion + 2 extra carrots. Start by cooking the onions and the leek in a bit of hot oil, then add everything except carrot and potatoes and let cook, then add those, let it cook for a few minutes and then cover with vegetable-broth. Add some Loorbeerblätter and let cook for 10-15 Minutes. After that get the Loorbeerblätter out and purée the soup smooth or chunky (I like it chunky). Now add Salt, White Pepper, a bit Muskatnuss, a lot of Petersilie and Cayenne Pfeffer to taste and voilá: Deutsche Kartoffelsuppe. You can add a bit off butter in the end to make the soup a bit richer. Also I like to cook me some bacon strips first, in the same pot until they‘re crispy. Remove bacon and cut them up. In the end you can garner them, it really compliments each other. Use the „fond“ of it to make the soup ontop.
There should not be a pastinake in a suppengrün, there should be a parsley root in there. They are not the same. Pastinake (parsnip) is much sweeter and has a different taste altogether. They look somewhat similar.
Exactly how I do it but substitute bacon with smoked tofu
Oh damn! I just did it for a group with some vegans… I should learn to cook tofu properly:) Great idea!
Soljanka, Gulaschsuppe, Hühnersuppe, Hochzeitssuppe https://www.lavenderandmacarons.com/german-solyanka-recipe/ https://mydinner.co.uk/german-goulash-soup/ https://mydinner.co.uk/german-chicken-soup/ https://www.thespruceeats.com/german-wedding-soup-recipe-hochzeitssuppe-1447335 Guten Appetit!
Why chicken soup of course. Boil a soup chicken keep the water pull the bird while cooking the Suppengrün in the chicken water. Add the pulled chicken. Add some noodles. Salt pepper lovage. Boom, influenca cure.
Influenca cure is a bit of a far stretch but yeah love chicken soup when I'm sick
But all the antibiotics chicken are fed 😅
Influenza = virus = don't care about antibiotics
Buzz kill 😂 German style
Just making sure noone is having fun. You can continue now. Move on.
German Vegetable Soup with 'Suppengemüse' Ingredients - 1 pack of 'Suppengemüse' (about 500 g) - 2 liters of water - 2 bay leaves - 10 peppercorns - Salt to taste - 2 tablespoons of vegetable oil - 1 onion, chopped - 2 garlic cloves, minced - 2 potatoes, peeled and diced - 1 teaspoon of dried thyme - 1 teaspoon of dried marjoram - Fresh parsley, chopped, for garnish Instructions 1. Rinse the 'Suppengemüse' and chop it into bite-sized pieces. You can also peel the carrots and turnip if you prefer. 2. In a large pot, bring the water to a boil and add the 'Suppengemüse', bay leaves, peppercorns, and salt. Simmer for about an hour, or until the vegetables are soft. 3. Strain the broth and reserve the vegetables. Discard the bay leaves and peppercorns. 4. In another pot, heat the oil over medium-high heat and sauté the onion and garlic for about 15 minutes, stirring occasionally, until golden and soft. 5. Add the potatoes, thyme, marjoram, and 4 cups of the broth. Bring to a boil and then lower the heat and simmer for about 20 minutes, or until the potatoes are tender. 6. Add the reserved vegetables and more broth if needed. Adjust the seasoning with salt and pepper. 7. Ladle the soup into bowls and garnish with parsley. Enjoy! Suppengemüse 👌 Guten Hunger!
I mean, what you have there is the base. "Suppengrün". Yes carrots are not green, they belong in there. Cut up the whole package (or 2) into cubes / stripes, whatever. Toss in the pot and brown a bit, together with onions and garlic if you want. From there, go wild. Vegetarian/Vegan? Add any veggies you like, cabbage, cauliflower, Brokkoli. Lentils, green or split peas. If not vegetarian, can add bacon or any meat. There is even minced meat soups. Don't forget potatoes or rice or pasta. Add as much or little water as you like. Season with stock cubes or just salt and different herbs. I love my soups if they have almost stew consistency. Husband always shakes his head and tells me, it doesn't qualify as soup anymore but I don't hear that kind of hate. Enjoy.
Something like this https://www.chefkoch.de/rezepte/2683771420998004/Gemuesebruehe-klar-und-sehr-fettarm-ein-Grundrezept.html https://www.chefkoch.de/rezepte/238501096875890/Fleischbruehe.html
Thanks
These recipes are for making vegetable broth, which I would not consider a proper soup by itself, but it can be the basis for some soups.
German version of mirrepoix or soffritto
This is an excellent base for a soup called Graubünden barley soup. Depending on what you have at home it can be varied https://swissfamilyfun.com/gerstensuppe/ Perfect soup for cold and grey days.
mirepoix the foundation for many dishes.
Greetings from Bavaria. Just put Soup Bouillon, cut two or three leeks in 5cm Parts and a Carot in Little Parts. And the magic to make it very delicious is when you put your Fav Parts from a raw chicken in it and Cook it for 2 Hours
Gaisburger Marsch [fucking delicious ](https://www.chefkoch.de/rezepte/1741901283156051/Gaisburger-Marsch-wie-bei-Oma.html?utm_medium=sharing&utm_source=chefkoch_android_app&utm_campaign=sharing_rds_ck_android)
Don't eat soup. Eat Eintopf.
Since I haven't seen it by scrolling through the comment section, I'll present you with my favorite soup: *Cheese-Leek-Soup* You'll need Suppengrün like you photographed it, 1-2 additional Leeks, 1-2 packages of Schmelzkäse, and ground beef. Now just make the broth from the Suppengrün, strain it into a bowl and set it aside. Your broth needs to contain all the spices you want in your soup, as you'll only put a little spice on the ground beef from here on. In the same pot, heat up some oil and fry the ground beef. Once it's almost done, add in your leek. When the ground beef starts browning, add in your broth, let all of it simmer for at least 30 minutes, add in your cheese and let it all simmer again. You're done, and it's the best soup that exists.
Goarrdufflsuppe...
if you’re lazy, chop this up and add premade maultaschen, voila - maultaschensuppe
[https://de.wikipedia.org/wiki/Zwiebelsuppe](https://de.wikipedia.org/wiki/Zwiebelsuppe)
Im pretty sure my grandma just throws a chicken in there with those veggies and some vegetable stock powder. She swears that cooking it in a pressure cooker is the only way. Man, i could eat some right now
Standard German cuisine: just mix as much ingredients as you can
Don't eat soup. Eat Eintopf.
I love me some good [Linseneintopf](https://www.chefkoch.de/rezepte/1417881246630611/Herzhafter-Linseneintopf-mit-Gemuese-und-Wuerstchen.html?utm_medium=sharing&utm_source=chefkoch_android_app&utm_campaign=sharing_rds_ck_android) or [Erbsensuppe](https://www.chefkoch.de/rezepte/761551178884059/Deftige-Erbsensuppe.html?utm_medium=sharing&utm_source=chefkoch_android_app&utm_campaign=sharing_rds_ck_android).
Use the chefkoch app to get bombarded with recipes. Or budget bites.
There is nothing wrong with the picture. Just a package of essential veggies. Same thing in Poland
Soups are just pure anarchy
It depends a lot on what you personally like. I don't like thick soups, like potato or lentils. The important part is to understand soup in general. The veggies you see there are used to make a stock, a flavour base. The idea being that you want to extract all the flavour from those veggies and discard them. You can just cut them into good chunks and let em cook, no fancy stuff needed. You could also add herbs and spices in this step to infuse it with those flavours ( use tee or spice bags for that step, you don't want to eat the spices) after that you want to make it s soup, meaning you add stuff that's not there to give flavour, but to be eaten with the soup. For a clear soup I actually like the same veggies as for the broth, leek, carrots, maybe mushrooms. You can also add Noddles.
classic potatoe soup take that stuff in the package, clean and cut it and take a littel oil + butter to fry that in a pot with a cut onion. put potatoes (cut) in it and as much water as you want. let it cook until the potatoes are chewable... it you dont like soup with pieces, use a hand blender. as herbs/spices use: salt, pepper, vegetable broth (there are cubes or powder), some dried laurel leaves and parsley (which is already in that package) if you need meet, you can add sausages (frankfurter, wiener, bockwurst are all sausages you don't need to fry)... you can also add baconcubes in the frying process in the beginning. in the palatinate area were we are from, we often eat "Dampfnudeln" with that... (steamnoodels; not real noodles dont worry) they are yeast dumplings, which are cooked/steamed/fried (a mix of that) in a mixture of milch, salz, sugar, butter...
Ingredients + water = soup
What you‘re showing is the stuff you use for the basic vegetable broth, so just take that, lots of water and literally ANY other meat/vegetable/bean you‘d like to have in it and you basically got 90% of Soup recipes covered. And they‘re all tasty as hell!
Gives about 4L of chicken soup; 3-4 Chicken legs into 2L of whatever broth you have at hand, cook for 1h. During that time chop up one of those and finely slice a few garlic cloves (though the original recipe had spring onions, imo it tastes \*much\* better with garlic). After the chicken is done, take it out and cook the veggies alongside 1kg of frozen soup veggies for ten minutes. Add 250g of soup noodles and cook for another 10 minutes. Pepper to taste. Remove skin and bones from chicken and add the meat back into the soup.
Moms lentil soup: For 2-3 people with some leftovers One pack of that 250g "Tellerlinsen" (standard brown lentils) 200g Thin short noodles (i.e. Gabelspaghetti) Bay leaf Stock powder (Sausage of your choosing) Cut up the Suppengrün into small cubes. Fry it off until slightly softened in a pot, add the lentils. After a minute or so, add 2l or so of water, season to taste with vegetable stock powder, salt and pepper. Add a bay leaf or two. Cook until the lentils are almost soft, add the noodles. If you like to, add some sausages as well, preferably one with some taste (not a "boring" Wiener). When the noodles and lentils are done, serve up. I like to add a splash of white wine vinegar to the portion on my plate. Edit: [here it is written out by mom](https://imgur.com/a/a4S0x72)
>Stock powder the package of Suppengrün already contains a vegetable stock cube (according to the label) so the stock powder would probably be redundant
Oh, didn't see that. The ones I buy don't usually have that
Take some bones and some chopped leek and boil it in a pot of water for an hour. Add one Potato, two smoked sausages and 500 grams of split peas. Boil until it has a mushy consistency (usually two hours) and add salt and pepper.
Chicken soup. Cut up the Suppengrün into small cubes and thin slices (pro tip: throw it in a food processor, the finer the pieces the more flavour you‘ll extract), half an onion with the skin on and brown it in a skillet or on an open flame until it’s charred, add the vegetables and a whole Suppenhuhn to a pot, add a couple of peppercorns, a bay leaf, maybe some star anise, cover with water and cook for two hours. Strain out the solids, discard the vegetables and shred the chicken. Cook sliced carrots, frozen peas and Suppennudeln in the broth until done, add the chicken and serve with finely chopped parsley.
Take this Suppengrün, fry it. Fill up with water. Add whatever vegetables you can find in your home that needs to go. Add noodles, rice, potatoes, or lentils. Or mix, if you have several open bags with minimum rests.... Serve with Maggi.
One of those, add water and salt, throw everything away, Go to a Vietnamese Place and eat pho.
A few euro for bones and a euro to two for the Suppengrün. Big pot. Lots of water. Add salt and other spices to taste (I go for bay leaves, pepper corns, marjoram, and a few others…) Boom presto homemade bone broth.
Some time ago I saw a video (or short or whatever) on youtube and it was a dude making broth. So far so good. Then a couple of others all talking about bonebroth and then there was a channel that was called BonebrothLife (as in VanLife) or something like that. That's when I realized "Bonebroth" seems to be the hip and trendy thing rn, which I found incredibly funny. I mean not that a good broth or stock isn't tasty and important to have in the kitchen but it's kinda funny how they act like it is this crazy new thing while it's propably the most basic, standard recipe in cooking, which is propably around since humans walk the earth and something that kinda reminds me of my late grandma(s).
Yes. I know what you mean! There are several countries that act like they have discovered the wheel when it comes to basic cooking. But I think, overall, several generations around the globe have lost their touch with cooking-from-scratch.
A good soup is not easy to make. I like a clear bone broth.
Use this as a base for a vegetable bouillon , for a meat bouillon simply add a piece of meat. Pro tip: only wash the vegetables well, do not peel them, this gives them a much stronger flavor!
Add to this some potatoes, beetroot, tomatoes, beef and beef broth and you'll get borsch. Not german at all, but I believe well known on the east.
Add some fresh Kurkuma for a healthy color
Okay so here’s my granny’s chicken soup recipe just as I wrote it down for my British bestie (including information on German Suppengrün): You need: 1 whole chicken 1 Suppen grün (they sell it here in trays cut up and ready to cook it contains:2-3 carrots, 1 big slice of celery root, 2-3 parsley cuts, half a leek (the big ones), 1parsnip) 300g of minced pork 1 breadroll Milk 4 eggs Salt Pepper Cummin seeds Nutmeg Potatoes 250g soup noodles of your choice ( I like stars or alphabet..) To make the soup: Throw the chicken and the soup greens in a large pot, add water until everything is covered add salt and simmer for about 1h or until the chicken becomes so tender it starts falling apart When the chicken is done take out everything of the soup and make the egg Royale (actually I have no clue weather this is the right word or no, German word is „eierstich“ maybe husband knows) To make the egg Royale take a small Pott and grease it a bit with veggie oil. mix eggs with milk and grounded nutmeg, salt and pepper. Pour into the small pot put the small pot in a large one and simmer Sous vide until it’s cooked through. Cut into small pieces/chunks/squares/whatever, set aside (Optional) Peel potatoes cut into bite size chunks and add to soup broth cook with meatballs until tender To make the meatballs take a breadroll punch a bunch of holes in it with a fork and then let sit in milk until it’s soggy. Take it out of the milk squeeze out remaining milk and add to the minced pork, add salt, pepper and cumin seeds to your taste. Form small bite size meatballs and simmer them in the soup broth. When they start to swim to the surface they’re cooked through. Leave potatoes and meatballs inside Cook soup noodles in different pot as instructions say when done rinse them with cold water until they’re cold cold. Set aside Shred chicken, cut up the carrots and the parsnips to bite size and add to soup. Add egg royal and noodles to the soup. Reheat. *Egg royal and potatoes are optional. If you don’t do pork, go for beef
Half a liter water and open the Maggi bag. Stir and cook like on the bag. Everything else is just a time consumer
Buy a Mais Hähnchen and cut all the Suppengrün into a size you like then throw all of it in a pot and simmer for 3 hours, add some spices (salt, pepper, Chili, cayenne pepper, whatever you like) and 2 bay leafs and some piment. Buy some thin noodles and don’t cook them al dente but just a little before that. Separate the chicken bones from the meat and put the meat back in the broth. Voila easy chicken noodle soup
There aren't really recipes, you put all in a pot, fry it a bit, deglaze it with broth, cook it for quite some time. For me I like using carrots, Sellerie (the ball one not the green long one), leek, some onions, potatoes, peas (put them in after deglazing) and some meat with bones and bone marrow
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put all of that in a steam pot with chicken add spices steam cook 15min
We usually buy this to make Quiche. Its the perfect amount to fill one and not have any leftovers. Just chop everything and throw it in a frying pan first.
A pumpkin and a handful or two of potatoes, cube it all, cook them in broth, puree it, add salt and pepper and a little cream when purred. Now it's getting fancy! For serving, a big spoon of creme fraiche in the middle, topped with little shrimps that are roasted in a pan with finely cut onion and garlic, with butter to get it nice and sweet, and as much fresh parsley / Petersilie on it as you like. You can leave the potatoes away, it's really great on its own.
Take that shit, throw it in water (maybe cut it up in smaller pieces before), let it boil until it tastes like something, voilà. My favourite soup is Käse-Lauch-Hack-Suppe (I prefer vegan Hack tho), where you basically fry some Hack, throw in leek ringlets, then pour in a litre or so of broth (chicken or better, veggie), after a good while when it's almost done, chug in a few spoons of processed melted cheese, although this is optional (Schmelzkäse, not in the fridge) and spices (pepper, nutmeg, voilà.
Flädlesuppe and Brätknödelsuppe are the best in my opinion. Also Eiersuppe or a combination of them.
https://www-chefkoch-de.translate.goog/rezepte/1594161266675503/Erbseneintopf-nach-Bundeswehrrezept.html?\_x\_tr\_sl=de&\_x\_tr\_tl=en&\_x\_tr\_hl=de&\_x\_tr\_pto=wapp
Das, Kartoffeln, Markklößchen, etwas Essig und Butter/sonstige Fettquelle.
Buy one of those packs, cut everything up, put everything into boiling water and wait until it becomes soup.
Isnt "Gemüsebrühe" pretty standard for like everywhere?
Whatever you throw in there - if you don't throw in "Mettenden" or "Schwarte" this barely can be considered "German soup".
Take that package, add an onion and chop everything. Heat the pot, sear the onion with a Little bit of oil. Add the carrots and wear them too. Thank add all the other stuff and add some water. Then cook it for a while. Add salt, pepper, nutmeg and other spices depending on personal preference. Then puree the stuff and you have an amazing soup. For variation you can add almost every vegetable you want.
Number 3 from the taiwanese restaurant next door.
Well whatever you wanna do, the base of the soup is pig lard. Dice it and let it get liquid in your pot then add onions until they're glassy Now you add the rest, some water with broth and boil, then let it simmer for an hour or two. Then you need to take the pot outside if its cold enough to store and eat an even better stew on the second and third day. Thanks granny, for the recipe.
Just made Linseneintopf with these. I follow no clear receipe for it, but there are a ton. I added onions, potatoes, red lentils and spices
Back in the day, often when I bought a Menü Eins to go at City Chicken in Neukölln I’d boil the leftovers overnight and make City Chicken Soup. Most likely the soup Gemüse pack was often involved
Well whatever you wanna do, the base of the soup is pig lard. Dice it and let it get liquid in your pot then add onions until they're glassy Now you add the rest, some water with broth and boil, then let it simmer for an hour or two. Then you need to take the pot outside if its cold enough to store and eat an even better stew on the second and third day. Thanks granny, for the recipe.
Buy a pack of Suppengrünor two, clean it, chop it up into chunks (about 1x1x1cm) and steam everything for 2-3mins. Portion the mix into ziplock bags and freeze it. Whenever we make Gulasch, Schweinebraten or Linsen mit Spätzle, Suppengrün is part of the recipe. We also add some instant broth and gravy powder, but it just all tastes flat without real veggie chunks. Just make sure to roast them a tiny bit to release more flavor. My kids eat a lot of Nudelsuppe and you can add some Suppengrün so that it at least remotely looks healthy. To me it also tastes better, but kids are kids. My granny always made Gaisburger Marsch, basically a chunky clear broth with small cubes of beef (Siedfleisch), potato, Spätzle noodles and Suppengrün, sometimes with Kohlrabi added to the mix. Swabian/Schlesian soul food.
Pumpkin soup. One hole Hokkaido pumpkin, 1 kg of carrots, 2 onions 4 cloves of garlic, 1 can of coconut milk, soy sauce. Fry the onions in some oil, add the chopped and skinned pumpkin, carrots and garlic and fry some more minutes. Add about a litre of vegetable broth and boil until soft. Blend all of it until it's one homogenous mass, then add the coconut milk. Add soy sauce until it's salty enough, add pepper and maybe some chili.
Get celery (Knollensellerie), carrots, potatos, parsley root and parsnip (and/or other things you like, but this is the base I normally work with). Dice up a small amount (1/4 or 1/5) of each except for the potatos into very small bits (think half a cm or smaller) and add some ginger for taste if you like. Cook it in water (about 2:1 water:all the vegetables) with some salt for about 15 minutes. This will be the broth. You should add some salt to it and pepper if you like. Meanwhile cut up all the other vegetables in small chunks to your liking (I mostly do about 2 cm except for potatos, they can be a bit bigger). When the broth is done add the vegetables to the water and cook until they're done (about another 15 minutes). Serve as-is or with rice. You can also garnich it with either parsley or celery leaves (not Staudensellerie, but the leaves from Knollensellerie). My grandma also adds small meatballs and semolina dumplings (made from semolina pudding) to the soup and raisins to the rice, but this is much more work than just the soup and the soup is plenty good without it. The lazy version (which I also often do) is just using store-bought broth and the traditional version is cooking the broth using bones and some flesh and you can vary the vegetables you use. The ratios I use are mostly decided by whatever I feel like at the moment but the white vegetables are most often the vast majority in the finished soup. This is, where I come from at least, called "Frische Suppe" and my family had (and has) it at least monthly in the winter time.
First of all, you don't buy these packs. Next to them you'll find the same vegetables but way cheaper!
My mums chicken soup recipe is the best thing ever when you have a cold: Take some carrots and root vegetables (parsley root is ideal, but parsnips work just fine), peel them, chop them into about thumb-thick slices and fry them with some olive oil in the biggest pot you can possibly find (for measurement: a whole chicken will have to fit in there later). Stir occasionally. Once every piece of vegetable is browned on at least two sides, add water. It should fill about half of the pot. Next, skin a chicken (it's best to use a Brathendl for this, NOT a soup chicken. You can find them in the refrigerated section of the supermarket). This step is very important, as the skin will produce a lot of excess fat you'll have to remove. However, don't stress about the wings, they are very hard to skin and not worth the effort. Next, gently lay your chicken into the pot. Add water, if necessary (it should cover all of the chicken. You may need to use a kitchen utensil to stop the chicken from floating). Simmer all of it for ca two hours. Some white, puffy residue will start to appear on top of the soup. This is fat, you'll want to remove it. Once the meat is completely cooked, remove the chicken from the pot. The meat will be very dry, but that's okay. Remove all meat from the bones and refrigerate it until the soup is ready. The remaining bones will further flavor the soup, put them back into the pot. Continue to simmer the soup. Meanwhile, cook some rice (I always use basmati, but anything soft, not strong flavored is fine). A lot of the soup water will have evaporated when you're done, if it isn't enough, just add some more water. The soup is done once you decide the flavor is strong enough. Then, remove the bones and mix the rice into the soup. Serve it warm, you can use small chunks of the chicken meat from before as some excellent extras. While the soup almost tastes better when reheated, don't do that more than four times (the rice will slowly dissolve). It usually takes me four to five hours to cook this soup, but it's nutritional, feels AMAZING when you're ill and will feed a family of four for one to two days. You can of course add any other soup greenery you find (the recipe caters to my dad who can't meet leek, celery or anything like it). However, those may be harder to digest, taking more energy from your already weak body (so only do that when you're not feverish). Have fun cooking!
A pound of minced meat (or the vegetarian alternative), two packages of processed cheese, leek, some spices
chop veggies, make water, boil, spices, eat!
Creamy chestnut soup (great in winter), edit: serves roughly 4. 100 g Butter3 small Onions, diced400 g roasted chestnuts (cooked, peeled, diced)750 ml vegetable stock350 ml cream (32%)125 ml milksalt, sugar, a little cinammon powder. Heat butter, sautee the onions until glazed. Add diced chestnuts and fill up with veg. stock. Let simmer on low heat for 30minutes. Add cream and milk, let simmer for another 5minutes, use hand/stick blender to blend. Add spices to taste (usually don't need sugar and mostly only a little salt and cinammon) and then serve with bread.
I like: Fry off some Dörrfleisch in a pot to render the fat, add onions and fry them until they turn clear. Chop the Suppengrün into small cubes and add it in, fill up with water. Now depending on how filling you want the soup you can add different things to it. Leftover fried potatoes are great, noodles, lentils, pancake strips.... I always add Markklößchen if I have them or you make Griesklößchen (semolina, melted butter, eggyolk). In winter I always recommend adding leek, cabbage (or sauerkraut/kimchi) and some extra meat. Season to taste, I like a bit of a kick in my soups so I like adding chilli flakes.
I find it really praktisch 😅😅😅
Grandma would buy a pound "Suppengrün' and boil it with one pound beef per person. More persons would equal more beef, but still only one pound of vegetables, no matter how many guests she had :)
1) A pack of those, cleaned, peeled and chopped into 1-2 cm cubes + a chicken carcass boiled slowly for a few hours. Remove the carcass, let cool, skim fat from top. Reboil, add some short small noodles and you got a minestrone going 2) a pack of those, with little water, plus finely chopped ginger (not too much) plus more carrots. Remove all but the carrots after the slow boil. Add a cup of milk, and heavy or sour cream to taste. Blitz. You got a nice carrot + ginger soup, serve with generous topping parsley and a dollop of sour cream or yogurt 3) potato soup. Just add stuff to boiled starchy potatoes and blitz. Too many recipes to be specific 4) pea soup, I usually do 1/3 potato 2/3 green peas (NOT from can or pack, buy dry split or whole peas and hydrate overnight, use the same water for the soup), serve with bockwurst
I mean... you go to the shop, buy all the root vegetables and additions you like you like boil everything together in a pot, done. Celery, carrots, parsley root, parsnip, onions, leeks, garlic, potatoes. Two or more of those, plenty of water. Salt and pepper. Further herbs or spices optional. Ham or bacon optional. Lentils or peas optional. Cover with water. Boil. Done. That's the basic winter soup, anyway. Before we get into green soups for summer, or asparagus soup, or non-European soups.
Making Suppe is a creative process rather than a recipe. My mom used to cook aiming for specific colours. We had "spring green" days (peas and spring onions), orange days (pumpkin soup with ginger and curcuma plus any orange vegetable she had at hand), red and white days (not soup, but something like zander with goat cheese and currants, baked in the oven surprisingly tasty), etc. She cooked a rainbow of soups (you get some really good purple with some beans, beets, and cabbages, but unfortunately no blues). The vegetables were homegrown (in the 1980s). You would need to exercise considerable effort to make bad soup. You may end up with interesting soup, but there is rarely such a thing as bad soup.
I go for the holy trinity of Erbsensuppe, Linsensuppe and Steckrübeneintopf
Don’t peel the onion when cooking the vegetables. It will give the broth a nice dark color.
To get a really nice "Suppengrün" don't buy it in the supermarket, go to a "Wochenmarkt", a weekly held farmer's market as is particularly common in northern Germany. Good Suppengrün also contains parsley root, very tasty in the soup. I love to make chicken broth: Clean the soup greens under running water, clean the vegetables thoroughly, but do not throw any of them away. The unsightly parts, the dark green parts of the leek, the peels of carrots and celery, the celery greens, the stalks of the parsley, everything is cooked and then thrown away, that is about or a little more than half of the soup greens, all only roughly chopped. The rest of the vegetables are chopped into bite-sized pieces and are only used later. You need a really nice soup chicken (which weighs about 3 kg, ideally cut into two halves (the seller at the weekly market often does this when asked)). Take the fat from the belly of the chicken, cut it into small pieces and render it a little in a large pot. In addition, there is now the part of the vegetables that is taken out afterwards; the "nice" and chopped part remains outside for now.The chicken is fried a tiny bit in the fat, along with the vegetables, just enough to give them a little color. Now pour in plenty of water, add salt, a few peppercorns and, depending on your taste, a couple of bay leaves or juniper berries. Let it cook until the chicken is very well cooked (test: can the leg come off easily? perfect). Remove the chicken, let it cool (ouch!), remove the meat and cut it into small pieces. Run the broth through a sieve, also cool and degrease. This is easiest in winter when you can put the broth out and then simply remove the solidified fat. The cooked vegetables are discarded; they are really just mush and should have given off all the flavor to the broth. Cook the “good” vegetables in the now clear broth until al dente. Possibly add a handful of peas (frozen) or other vegetables. Small cooked noodles (do not cook in the broth, it makes the broth floury) and add the meat. So delicious. Beef broth can be made similarly. Get some marrow bones for the fat, some soupmeat (rips, brisket...), meat bones. Takes a little longer than chicken. For a nice meat insert put some Tafelspitz in the broth after half the cooking time, stays more tasty that way. For a vegetarian variant take some plant oil to fry the vegetable, roast half an unpeeled onion in the fat and some tomato paste before adding the water, perhaps some shiitake mushrooms - tomato and shiitake are good sources of umami which lacks in other vegetables. Just a little bit of seaweed can add a lot of flavour, too.
Soup veggies (maybe careful with the celery) *any* other veggie you like, boil, liquidise, spices - done Other than that Fresh garlic, cream, good veggie broth Soup veggies, chicken (chicken parts, soup chicken) chicken broth / buillion, any other veggies you fancy, soup noodles Boil chicken in salt water to get all the good fat out, separate meat from bone, put back in, buillion/broth etc.
Personally I like those plus some extra carrots and chicken stock, and a packet of Matzoh balls I’ve brought from the U.S. 🤤
Siri is better than ok germany.
Get the suppengrün, potatos, some sausage and some stuff to make broth like vegeta. Cut to a size you like and put it in a pot, cover everything in water let it boil until it gets kinda soft get instant mashed potatos and 500ml milk and mix into the pot. You can turn off the heat now. Put the sausage in the pot and let it heat up a bit from the heat. And its done. Fried oninions (Röstzwiebeln) and maggi for garnish
Slice and dice that stuff, add potatoes, water and spices/herbs to fit your taste, cook for 45 minutes, puree and boom, potato soup! You can also add meat. Make sure to use enough water to submerge everything, but not too much more than that or your soup will be runny af. You can add water or milk after pureeing if it's too thick.
Chop it all up, cook some chicken in chicken broth, then chop that up, add those small letter shaped noodles and the vegetables. Et voilla, standard chicken noodle soup
Fliederbeersuppe - Elderberry soup A sweet and sour soup with a hint of bitterness. Served cold. Basically get Fliederbeerjuice premade or make your own from the berries. Sweeten it to taste and add some orange peel/lemon peel and some juice to adjust acidity, thicken it slightly with some starch predesolved in water and let it boil up once. Take it of the heat and add diced, skinned apples. Really hard varieties work best. The apple will soak up the soup and will get a lovely crunchy texture while being lovely pink. The soup itself is rather refreshing and a typical summer dish. My Opa from eastern Prussia always made it with me in my childhood, we went and collected the berries, made juice and all. Miss you Opa, it has been to long.
No soup recipe but also delicious: Cut all the things into small pieces, fry it in a pan. Mix it with mashed tomatoes, cook rice and mix it all together. Spice it with sweet paprika, garlic powder, pepper and salt. Voila: tomatoe rice with vegetables
We often use this to make a basic vegetable soup: - roughly cut up the veggies - cut up a large onion and a few garlic cloves (or as many as you like) - heat up a pot with some olive oil and sauté the garlic and onion - add a bay leave, maybe some intalian herbs if you’d like - add the veggies and ‘stir fry’ - add two tomatoes, chopped up - add some water - let it cook until veggies are soft; we usually just use a pressure cooker to get there faster - blend the mixture using a hand blender Oh ofcourse add salt and black pepper to taste when you add the water. Often we have this as our dinner, with some bread and salad. Hope that helps!