Name |
Image |
Type |
Description |
Asparagus Soup (Spargelsuppe) |
|
Soup |
A creamy soup made from asparagus. |
Beer soup[4] |
|
Soup |
In medieval Europe, it was served as a breakfast soup,[5] sometimes poured over bread. Pictured is beer cheese soup. |
Brain soup [3] |
|
Soup |
|
Bread soup[3] |
|
Soup |
A simple soup that mainly consists of stale bread; variations exist in many countries, and it is often eaten during Lent. Bread soups are created with brown bread as well as with white bread. |
Beansoup (Saarland Bohnesauf/Bippelches Bohnesupp) |
|
Soup |
Soup of beans, carrots, potatoes, onions and bacon |
Borscht |
|
Soup |
A beetroot-based soup served with sour cream (schmand) and beef (originally from Ukraine) |
Buttermilchsuppe |
|
Soup |
Buttermilk soup with flour dumplings |
Cheese soup[3] |
|
Soup |
All through the Middle Ages, soup prepared from cheese, eggs and pepper was commonly served in German monasteries.[3] Pictured is a cheese and potato soup. |
Crawfish soup [3] |
|
Soup |
|
Eintopf |
|
Soup |
A simple vegetable soup; small meat balls are optional but common in it. |
Fliederbeersuppe [de] |
|
Dessert |
A dessert soup made from elderberry, served with semolina dumplings |
French onion soup[1] |
|
Soup |
A very common soup in German cuisine.[1] |
Fruit soup[3] |
|
Soup |
Cherry soup (pictured) has been described as a seemingly popular soup in Germany.[3] |
Goulash[1] |
|
Soup or stew |
Pictured is Bavarian Gulasch mit Semmelknödel which is often made with a mix of beef and pork. Here it is served with a Semmelknödel, a bread dumpling. |
Grumbeersupp un Quetschekuche |
|
Main course |
Potato soup and plum tart |
Hamburger Aalsuppe [de] (Hamburg Eel Soup) [6] |
|
Soup |
A sweet and sour soup of eel, meat broth, dried fruits, vegetables, and herbs. |
Hochzeitssuppe (literally "wedding soup") |
|
Soup |
A spicy meat broth with bread dumplings, liver dumplings and finely sliced pancakes |
Kartoffelsuppe [de] |
|
Soup or stew |
A stew made with raw potatoes and other ingredients such as vegetables and sausages. |
Kuttelsuppe [de] |
|
Soup |
A lightly bounded soup usually with acidified vinegar from tripe, regional spot or spots mentioned, which is common in variants in numerous countries. |
Lentil soup |
|
Soup |
Prepared throughout the year in Germany, in part because the dry lentils store well.[2] Pictured is yellow lentil soup with melted butter and fried onions. |
Milk soup [3] |
|
Soup |
Consumed with semolina by Germans in the 1880s.[3] |
Nudelsuppe [3] |
|
Soup |
Strong chicken stock and noodles[3] |
Potato soup [2] |
|
Soup |
A common soup throughout Germany.[2] |
Rumford's Soup |
|
Soup |
A simple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized in Munich and greater Bavaria to feed impoverished people.[7] |
Schälklöße |
|
Soup |
Consists of filled pasta and various vegetables. |
Schwarzsauer [8] |
|
Soup |
A type of pork blood soup with various spices cooked in vinegar-water.[8] A sort of black pudding made with vinegar. The dish originated in eastern Prussia.[8] |
Snail soup |
|
Soup |
Can be found in Baden cuisine |