Apple cider flavors this creamy soup, and the airy Emmenthaler cheese puffs add textural and flavor contrast. Find hundreds of authentic German recipes at Germanfoods.org, the authoritative guide to German foods and beverages in North America.
A German potato and winter vegetable soup with bacon and sausage, as its made in Berlin.
A traditional bacon, onion, and potato soup from Saarland in Germany.
German bread soup from Hesse with the flavors of ham, chives, cheese and cream. The original recipe uses Kasseler Brot, which is a bread made with wheat and rye flour with a sourdough base, but you can use any hearty white bread.
Healthy and hearty cabbage soup flavored by bacon, onions, chopped vegetables and Hela curry sauce. Recipe courtesy of Hela.
German cheeses and beer combine with touches of chili and whole grain in a tasty soup with a warming color and flavor.
A tasty spring herb soup with creme that's traditionally served in Germany on Maundy Thursday, before Easter.
A soup with a seductive black cherry and cream flavor, enhanced by a touch of Asbach Uralt. Perfect for romatic dinners and Valentine's Day. Recipe courtesy of Chef Marcel Biro.
Classic beef stew German style, a wonderfully warming and colorful version of a favorite one-pot winter meal.
Onion soup with a Bavarian Oktoberfest twist, quick and easy to make.
The flavors of German beer, cheese and Black Forest ham combine in this warming soup with a great vibrant color.
A German take on Hungarian Goulasch, in the form of a hearty winter soup. Serve with a dry German red wine.
Warming pork goulash served in a golden baked mashed potato ring - great presentation for a perennial favorite winter dish.
A German version of goulash soup, adapted from Chef Ludger Szmania at SZMANIA’S in Seattle, and is in honor of his mother Mathilde Szmania.
This one-pot meal features pork loin and sausages on a bed of green kale. The recipe calls for Pinkelwurst, a specialty sausage from Germany's north coast, but can be made with kielbasa. Recipe courtesy of Nadia Hassani, 'Spoonfuls of Germany.'
The recipe for this Bavarian soup comes form Nadia Hassani. Find hundreds of authentic German recipes at Germanfoods.org, the authoritative guide to German foods and beverages in North America.
A German version of classic onion soup supports the stock with lager beer and tops it with chives, Emmenthaler cheese and croutons.
A quick onion soup from Thuringia in Germany that adds the flavors of apple and beer to the onions, and is garnished with chives, Emmentahler cheese and croutons.
Spiced potato cream soup garnished with sauteed miniature shrimp. This old German recipe hails from the Baltic port of Luebeck. Recipe courtesy of Nadia Hassani, Spoonfuls of Germany.
This great fall pumpkin soup gets its kick from ginger, chili and lemon grass, with a deeper note provided by smoky Black Forest ham. Find hundreds of authentic German recipes at Germanfoods.org.
The full smoky flavor of salami is nicely balanced by the creamy sweetness of pumpkin in this warming winter soup.
This traditional northern German dish of minced cured beef, red beets, gherkins, onions and herrings or bacon originated on sailing vessels in the 18th century. Often served topped with a fried egg.
Sauerkraut creme soup with savory spices, pumpernickel croutons, and cream is great hot or cold. Find hundreds of authentic German recipes at Germanfoods.org, the authoritative guide to German foods and beverages in North America.
Sauerkraut is surprisingly perfect for a winter warming soup. Hearty enough to be a main dish, add your favorite smoked sausage and serve with German wholegrain rye bread for a satisfying cold weather meal.
A celebration of spring herbs that's traditionally served in Germany on Maundy Thursday (Gründonnerstag), because of it's splendid green color.
Spring soup made with fresh herbs from the meadow, garden (or market) is a special treat of the Easter holiday, traditionally eaten on Gründonnerstag, or Maundy Thursday.
A truly nourishing soup, high in protein, fiber and flavor that's perfect for a light meal or school night supper. Serve with German wholegrain bread.
This quick, flavorful soup uses wide egg noodles, prosciutto a fresh or frozen peas. A light, modern take on traditional German split pea soup.
Traditional vegetable soup made from whatever's fresh and in season, from the German state of Thuringia.
A classic meal starter, frequently used at weddings and Sunday dinners.
Wild garlic (also called ramps, rampson's garlic or barlauch) is featured in this zesty spring cream soup.
Spinach leaves and zucchini give this light creamed vegetable soup its fresh green color. Topped with delicious little toasted pumpernickel croutons.