List of German soups Facts for Kids

This is a list of German soups. German cuisine has evolved as a national cuisine through centuries of social and political change with variations from region to region. In Germany, soups 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 to thicken soups is common in German cuisine. The use of legumes and lentils is significant and used in several German soups, such as split pea soup. Common soups in German restaurants include oxtail, beef or chicken broth with noodles, dumplings, or rice, goulash, split pea, cream of asparagus, turtle soup (Echte Schildkrötensuppe) and cream of lobster.

In the 1880s, Germans had an appreciation for soups prepared with beer 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

Name	Type	Description
Asparagus Soup (Spargelsuppe)	Soup	A creamy soup made from asparagus.
Beer soup	Soup	In medieval Europe, it was served as a breakfast soup, sometimes poured over bread. Pictured is beer cheese soup.
Brain soup	Soup
Bread soup	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	Soup	All through the Middle Ages, soup prepared from cheese, eggs and pepper was commonly served in German monasteries. Pictured is a cheese and potato soup.
Crawfish soup	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	Soup	A very common soup in German cuisine.
Fruit soup	Soup	Cherry soup (pictured) has been described as a seemingly popular soup in Germany.
Goulash	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)	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. Pictured is yellow lentil soup with melted butter and fried onions.
Milk soup	Soup	Consumed with semolina by Germans in the 1880s.
Nudelsuppe	Soup	Strong chicken stock and noodles
Potato soup	Soup	A common soup throughout Germany.
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.
Schälklöße	Soup	Consists of filled pasta and various vegetables.
Schwarzsauer	Soup	A type of pork blood soup with various spices cooked in vinegar-water. A sort of black pudding made with vinegar. The dish originated in eastern Prussia.
Snail soup	Soup	Can be found in Baden cuisine