Authentic German Soup Food

15 AUTHENTIC GERMAN SOUPS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a German soup in 30 minutes or less!

GERMAN LENTIL SOUP

Steps:

• Rinse lentils very well with cold water- pick them over and remove any nasty bits or pieces of stone.
• You can soak them overnight in cold water if you like, then drain before using.
• In a large stockpot, place drained lentils, 6 cups fresh cold water, bouillon cubes, and just half of the diced onion.
• Cook for 1 1/2 hours on medium-low heat, covered.
• Add the potatoes and cook until they are tender- 30-40 minutes approximately.
• In a small pan, melt the butter and saute the remaining onions until browned.
• Add the flour to the onions and stir until combined.
• Add to the soup, stirring constantly to combine.
• Add the vinegar and season with salt& pepper to taste.
• Optional:If you would like to add some meat to the soup, simply have pre-cooked sausages (you can even use German frankfurters if desired) sliced into small rounds and drop them into the pot during the last 15 minutes of cooking time.

KNOEPHLA SOUP

Steps:

• In a large skillet, melt butter; cook potatoes and onion for 20-25 minutes or until tender. Add milk; heat through but do not boil. Set aside. In a Dutch oven, bring water and bouillon to a boil. , Meanwhile, combine first four knoephla ingredients to form a stiff dough. Roll into a 1/2-in. rope. Cut into 1/4-in. pieces and drop into boiling broth. Reduce heat; cover and simmer for 10 minutes. Add the potato mixture; heat through. Sprinkle with parsley if desired.

GERMAN BEEF SOUP (RINDFLEISCHSUPPE)

Steps:

• Make sure you have washed the soup bones well and they have a nice amount of meat on them.
• Do not remove the skin from the onion, but wash it and pat dry.
• Cut a slit into one side of the onion and stick the bay leaf into the slit.
• Poke the whole cloves into the other side of the onion.
• Combine all ingredients except noodles in a huge stockpot.
• Bring to a boil, then lower heat and simmer 2 hours.
• Set a huge bowl underneath a colander and strain soup through colander.
• Save the meat and the carrots and discard the other boiling veggies.
• Dice the carrots and cut any meat chunks into bite sized pieces, discarding any chunks of fat and the bones.
• Set aside.
• Return the broth to the stockpot along with the noodles and simmer until the noodles are tender and cooked through.
• Return the carrots and the meat to the pot and season with a nice amount of salt and pepper, to taste.
• Serve hot.