There are, basically, two types of soup in Germany, clear soups or creamed or thickened soups. The base for a clear soup is made from the stock made by boiling meats, such as beef or chicken, in water to exract the flavour,then vegetables, dumplings or noodles are added to make the soup. A good example of this kind of soup is Hochzeitsuppe (Wedding soup) which has all three, the variety of ingredients in this soup make it still popular today at Weddings and special occasion meals. In Bavaria soup is a classic starter and will always be found on the menu. One of the most beloved is the Leberknödelsuppe (liver dumpling soup) a very popular soup and must be tasted when in Germany.Thin strips of pancake in a clear broth gives us Flaedlesuppe, a quick, easy and very tasty start to the meal.
Other soups include barley soup, griessnockerl (semolina dumpling), creamed herd soup, bread soup, cheese soup, beer soup and oxtail soup. Thickened and creamed soups include pureed vegetables, cream, or grains, in the north potato soup and pea soup are well known and beloved. Eintopf are hearty stews, as the name states, cooked in one pan. They contain meat or sausage, vegetables and either potatoes, beans or noodles.
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