This is a list of German soups.

German cuisine The cuisine of Germany () is made up of many different local or regional cuisines, reflecting the country's federal history. Germany itself is part of the larger cultural region of Central Europe, sharing many culinary traditions with neighbo ...

has evolved as a national

cuisine A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to ...

through centuries of social and political change with variations from region to region. In Germany,

soup Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling soli ...

s are a popular and significant food, and many Germans eat soup at least once a week. In German cuisine, it may be served as a first course or as a main course. The use of a

roux Roux () is a mixture of flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and c ...

to thicken soups is common in German cuisine. The use of

legume A legume () is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. When used as a dry grain, the seed is also called a pulse. Legumes are grown agriculturally, primarily for human consumption, for livestock for ...

s and

lentil The lentil (''Lens culinaris'' or ''Lens esculenta'') is an edible legume. It is an annual plant known for its lens-shaped seeds. It is about tall, and the seeds grow in pods, usually with two seeds in each. As a food crop, the largest p ...

s is significant and used in several German soups, such as

split pea soup Pea soup or split pea soup is soup made typically from dried peas, such as the split pea. It is, with variations, a part of the cuisine of many cultures. It is most often greyish-green or yellow in color depending on the regional variety of pea ...

. Common soups in German restaurants include

oxtail Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of cattle. While the word once meant only the tail of an ox, today it can also refer to the tails of other cattle. An oxtail typically weighs around and is ski ...

, beef or chicken broth with noodles,

dumpling Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, ...

s, or rice,

goulash Goulash ( hu, gulyás) is a soup or stew of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the n ...

, split pea, cream of asparagus,

turtle soup Turtle soup, also known as Terrapin soup, is a soup or stew made from the meat of turtles. Differing versions of the soup exist in some cultures and are viewed as a delicacy. Versions China In China, and in several countries in Southeast Asi ...

(''Echte Schildkrötensuppe'') and cream of lobster. In the 1880s, Germans had an appreciation for soups prepared with

beer Beer is one of the oldest and the most widely consumed type of alcoholic drink in the world, and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from ce ...

as a primary ingredient, which was prepared with beer with a lesser alcohol content compared to standard beers. One recipe utilized beer, water, sugar, raisins, spices and grated, stale bread. This list includes soups that originated in Germany as well as those that are common in the country.

German soups

In culture

The German tale of Suppenkasper in the children's book ''

Der Struwwelpeter ''Der Struwwelpeter'' ("shock-headed Peter" or "Shaggy Peter") is an 1845 German children's book by Heinrich Hoffmann. It comprises ten illustrated and rhymed stories, mostly about children. Each has a clear moral that demonstrates the disast ...

'' involves "a little boy who faded away because he refused to eat his soup".

References

{{Lists of prepared foods, state=collapsed

Germany Germany,, officially the Federal Republic of Germany, is a country in Central Europe. It is the second most populous country in Europe after Russia, and the most populous member state of the European Union. Germany is situated betwee ...

Soup Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling soli ...

German soups

In culture

See also

References