Ever since my first trip to Germany, I've been obsessed with their incredible soups. It wasn't just the flavors that captivated me—it was the stories behind each steaming bowl.
From hearty Kartoffelsuppe that sustained farmers through harsh winters to delicate Hochzeitssuppe served at wedding celebrations, German soups are woven into the fabric of everyday life.
What amazes me most is how resourceful these recipes are.
Jump to:
Leftover pancakes become elegant Flädlesuppe, day-old pretzels transform into rustic Bavarian soup, and simple ingredients like barley and lentils create meals that satisfy the soul.
Whether simmered for hours like traditional Ochsenschwanzsuppe or ready in 30 minutes like modern Beer Cheese Soup, these recipes represent German ingenuity at its finest.
Hearty One-Pot Soups
1. German Potato Soup (Kartoffelsuppe)
Treat yourself to a wonderfully thick and comforting bowl of Kartoffelsuppe. Kartoffelsuppe is a creamy comfort dish that's perfect for cool weather.
It is loaded with vegetables (potatoes, carrots, celery, etc.), flavored with smoky bacon and aromatic herbs, and often finished with slices of German sausage on top.
It's a hearty one-pot meal that warms you up on a cold day, yet it's simple to make with basic ingredients.
2. German Goulash Soup (Gulaschsuppe)
Gulaschsuppe is Germany's take on goulash, served as a soup. It's a paprika-spiced beef soup loaded with tender chunks of beef, red peppers, potatoes, and onions in a rich tomato-based broth.
Lighter in texture than a stew but just as aromatic and filling, this soup gets its signature depth from sweet Hungarian paprika and caraway seeds.
A splash of vinegar or pickles is often added for a hint of acidity that balances the richness.
This one-pot classic is popular at festivals and ski lodges – a hearty, warming bowl with a pleasant smoky flavor from the paprika.
3. German Green Bean Soup (Grüne-Bohnen-Eintopf)
This is a rustic one-pot green bean stew that's very popular in northern and western Germany.
It's loaded with green beans, potatoes, and beef (sometimes ground beef) plus a little bacon for flavor
Everything is simmered together until the beans are tender and the broth is infused with meaty goodness.
Traditional seasoning includes Summer Savory (Bohnenkraut) – a herb that gives a distinctive flavor to bean dishes.
The result is a hearty Eintopf (literally "one-pot meal") that can satisfy even the biggest appetites. Serve it with slices of rye bread, and you've got the perfect meal for a cool evening.
4. Solyanka (East German Meat Soup)
Solyanka is actually of Russian/Ukrainian origin, but it became wildly popular in East Germany during the GDR era – and it remains a favorite there today.
This is a hearty sweet-sour-spicy soup made with an assortment of smoked meats and sausages, pickled cucumbers, and tomato broth.
The flavor profile is incredibly layered: "hearty, savory, a tad bit spicy, and a wee bit sour" thanks to the mix of cured meats, paprika, and pickles.
A traditional Soljanka might include leftover ham, salami, or even roast pork – it's a great "clean out the fridge" soup. These are sautéed with onions and bell pepper, then simmered in broth with tomato paste, pickle brine, and spices.
The soup is usually garnished with a dollop of sour cream and slices of lemon (and sometimes olives) to enhance the tang.
If you love bold flavors, this German Soljanka will hit the spot – each spoonful offers smoky meat, a tang of vinegar, and a touch of heat.
5. Hunter Cabbage Stew (Jägerkohl)
Also known as German Hunter's Stew, this is a robust cabbage and meat stew from Westphalia.
Imagine a cross between a chili and a cabbage soup – that's Jägerkohl. It's made by slowly simmering green cabbage with ground beef, bacon, and smoked sausage (kielbasa), plus potatoes and onions.
As the name implies, hunters would make this stew with whatever game or meats they had, so you can adapt it (the recipe notes you can use venison, pork, or just beef).
The flavor is deeply savory: the cabbage becomes tender and slightly sweet as it cooks down, absorbing the smokiness from the bacon and sausage.
It's a one-pot meal that is incredibly hearty and packed with flavor – a bowl of this will definitely warm your soul on a winter day.
This recipe is straightforward and forgiving.
6. Pichelsteiner Stew (Bavarian One-Pot)
We cap off the list with a true Bavarian classic: Pichelsteiner Eintopf. This famous stew has been enjoyed in Germany for nearly two centuries.
It's essentially a mixed meat and vegetable stew – traditionally using a trio of meats (beef, pork, and lamb) and a variety of garden vegetables layered in a pot.
In this recipe, you'll find chunks of meat browned and then simmered with potatoes, carrots, celery root, leeks, and cabbage in a flavorful broth.
The pot is covered and left to gently cook until everything is melt-in-your-mouth tender. The result is "a hearty and flavorful Bavarian stew loaded with tender meats and vegetables. Perfect comfort food for any season!".
Indeed, Pichelsteiner is like a hug in a bowl – nourishing, rich, and rustic.
Legume-Based Soups
1. German Lentil Soup (Linsensuppe)
A nutritious, budget-friendly soup that is a staple in Germany. This Linsensuppe features tender lentils simmered with carrots, potatoes, and celery (often using celeriac for authentic flavor) in a savory broth.
A touch of vinegar at the end gives a bright finish. Many German families serve it with Wiener würstchen (frankfurter-style sausages) sliced into the bowl for extra heartiness.
It's a warming, one-pot, budget-friendly and filling recipe with tons of protein.
2. German Split Pea Soup (Erbsensuppe)
This stick-to-your-ribs pea soup is an old-fashioned favorite at German beer halls and home kitchens alike.
Erbsensuppe is a thick, hearty potage made from split peas slow-cooked with root veggies (carrots, potatoes, leeks, celery) and often smoky ham or bacon for depth.
Traditional recipes drop in sliced Wiener sausages toward the end, adding a meaty bite to each bowl.
The result is a flavorful, smoky soup that's extremely satisfying – the kind of meal that can warm you up during the colder months or at an Oktoberfest gathering.
3. Barley Soup with Sausage (Graupensuppe)
A hearty barley stew-soup that's pure comfort. This traditional Graupensuppe combines pearl barley with a medley of vegetables (carrots, celery, leek, potatoes) and often smoked sausage (like kielbasa or bratwurst) simmered in broth.
The barley makes the soup thick and satisfying, almost like a porridge, and it infuses the broth with a wholesome grain flavor.
It's exactly the kind of one-pot meal you'd want on a chilly winter night, served with a slice of crusty bread.
This recipe comes together in about 30 minutes but tastes like it was cooked all day, thanks to the rich flavor of barley and smoked sausage.
Creamy Comfort Soups
1. German White Asparagus Soup (Spargelsuppe)
A springtime classic in Germany, where white asparagus is beloved as a seasonal delicacy.
Spargelsuppe is a velvety cream soup made from peeled white asparagus simmered until tender, then puréed to a smooth consistency.
The flavor is delicate, mild, and subtly sweet – often described as "spring in a bowl." This recipe keeps it simple to let the asparagus shine: a bit of sautéed onion, broth, and cream (or crème fraîche) are all you need, plus a squeeze of lemon to brighten it.
The result is smooth and elegant, usually white in color, sometimes garnished with chopped chives or reserved asparagus tips.
Germans eagerly await the Spargel season each year, and this soup is often the first course of a Spargel feast.
2. German Beer Cheese Soup
A modern Oktoberfest-inspired creation that combines two of Germany's favorite things: beer and cheese!
This is an ultra-creamy soup made by blending a malty German beer (like a lager or Märzen) with lots of sharp cheddar (and/or German Cambozola or Emmental) to create a smooth cheese soup.
The result is a bowl of pure comfort – thick, cheesy, and indulgent (you might even call it a fondue-like experience).
It's typically served with crispy pretzel croutons or a pretzel on the side for dipping. This recipe is perfect for when you want an easy pub-style soup that's bursting with flavor.
Prost! – you'll definitely taste the beer, but it's cooked enough to be family-friendly and just adds an earthy, hoppy note to the rich cheese.
3. German Cheese and Leek Soup (Käse-Lauch-Suppe)
A cozy and savory classic that has been winning hearts in Germany for generations.
This soup combines mild leeks (sautéed until soft and sweet) with plenty of melted cheese to create a velvety soup that's packed with flavor.
Commonly, a good melting cheese like Gouda or Emmentaler is used, which gives a creamy, slightly nutty character.
Many versions also include ground beef or pork for extra substance – browning the meat along with the leeks adds a meaty twist that transforms this into a full meal.
A pinch of nutmeg in the soup is the secret to enhancing the cheese flavor. One bite and you'll see why: the combination of tender leeks, savory meat, and creamy cheese is absolutely delicious.
This recipe is perfect for potlucks or parties (cheese-leek soup is a popular party dish in Germany), and it's often served with a baguette or pretzel bread on the side.
4. Creamy Sausage, Potato and Sauerkraut Soup
A German-American twist that turns everyone's favorite sausage-and-sauerkraut combo into a hearty chowder-like soup.
This recipe combines Polska kielbasa (smoked sausage), tangy sauerkraut, and tender potatoes in a creamy, cheesy broth for a seriously satisfying meal.
The sauerkraut's vinegar bite cuts through the richness, so the soup never feels too heavy.
It's also quick – ready in about 30 minutes on the stovetop – making it great for weeknight dinners.
If you love Reuben sandwiches or casserole, imagine those flavors in a spoon: smoky-salty sausage, sour kraut, melted cheddar, and buttery potatoes all come together in a creamy base.
This soup might not be "traditional" German, but it's loaded with German-inspired flavors and is undeniably delicious.
Clear Broths & Light Soups
1. German Wedding Soup (Hochzeitssuppe)
Known as Hochzeitssuppe, this clear soup is traditionally served at German weddings as a symbol of nourishment and good luck.
It's a golden clear broth (usually chicken or beef) brimming with delicate extras: tiny meatballs (Fleischklößchen), white asparagus tips or other veggies, fine egg noodles, and especially Eierstich (savory egg custard cut into small cubes).
The broth is light yet flavorful, and the floating egg custard and meatballs make each spoonful interesting.
It's often served as a first course at celebrations, but you can enjoy this soothing soup anytime you crave something light and restorative.
2. German Chicken Noodle Soup (Hühnersuppe)
Every culture has its chicken soup, and this is Germany's nourishing version. What makes German
Hühnersuppe special is the use of Suppengrün (soup greens) – a bundle of root vegetables and herbs that infuse the broth with deep flavor.
In this recipe, a whole chicken is simmered with carrots, celery root, leeks, parsley, and onion to create a rich homemade stock.
The tender chicken is then shredded and added back to the clear broth along with thin soup noodles (called Suppennudeln, often tiny egg noodles or vermicelli).
The result is a clear, golden soup that's brimming with goodness. It's kept simple – just salt, pepper, maybe a bit of fresh parsley to finish.
3. German Oxtail Soup (Ochsenschwanzsuppe)
A rich old-world soup that showcases the depth of flavor from slow-simmered oxtails.
This traditional Ochsenschwanzsuppe starts by browning meaty oxtail pieces, then simmering them for hours in broth with onions, carrots, celery, and herbs to create a deeply flavorful stock.
The soup is usually served clear (broth-style) with the tender shreds of oxtail meat and diced vegetables in it, and often a splash of sherry or Madeira wine as a finishing touch.
The broth is dark, rich, and gelatinous (thanks to the collagen in oxtails), truly warming on a cold day.
Creative Specialty Soups
1. Flädlesuppe (German Pancake Soup)
A Swabian specialty that turns leftover pancakes into a delightful soup. Flädlesuppe is essentially a clear beef broth served with thin sliced pancake strips instead of noodles.
To make it, simple crepe-like pancakes are rolled up, cut into ribbon-like strips, and placed in bowls; hot broth is then poured over them.
A sprinkle of fresh chives or parsley on top is the only garnish needed. Despite its simplicity, many are amazed by how comforting and flavorful this soup is– the tender pancake "noodles" soak up the savory broth.
It's commonly found in southern German and Austrian menus as a light appetizer soup (and a brilliant way to use up extra Pfannkuchen!).
2. Semolina Dumpling Soup (Grießnockerlsuppe)
A beloved Bavarian and Austrian soup often served as a starter. Fluffy semolina dumplings (made from Grieß, a coarse semolina flour mixed with butter, egg, and nutmeg) are gently poached in a clear broth until light and tender.
In this recipe, the dumplings are formed into quenelle shapes or small balls and simmered in beef broth until they puff up.
The result is a light yet satisfying soup – the dumplings are airy, almost sponge-like, and soak up the flavorful broth.
Grießnockerlsuppe is often made for holidays and festivals (part of Festtagssuppe in some regions), but it's easy enough to enjoy anytime you want a soothing soup that's not too heavy.
Don't forget a garnish of fresh chives to make it truly authentic!
3. Bavarian Pretzel Soup
Here's a fun and inventive soup straight from Bavaria that uses day-old pretzels as the star ingredient.
In this clever recipe, a few large soft pretzels (the kind you'd get at a beer garden) are cut into bite-size pieces and placed in each bowl.
Then a hot savory broth is poured over the pretzel chunks. The pretzels soften and soak up the flavorful broth, becoming almost dumpling-like in texture.
The soup is served immediately, topped with chopped chives for color. Despite its humble, leftover-based origins, the flavor is comforting and hearty (think of French onion soup vibes, but with pretzel instead of bread).
This Bavarian Pretzel Soup is super simple (ready in about 20 minutes) and is a great example of resourceful German farmhouse cooking that tastes way better than you'd expect from the ingredients!
4. German Sauerkraut Soup (Sauerkrautsuppe)
A unique soup that celebrates Germany's love of sauerkraut. This recipe combines tangy sauerkraut with other hearty ingredients to create a soul-warming bowl of goodness.
You start by sautéing caramelized onions and smoky bacon, then add paprika (which gives it a lovely red color) and caraway seeds for that classic cabbage flavor.
The sauerkraut simmers with potatoes and sometimes a bit of broth or tomato paste, yielding a stew-like soup that's at once sour, savory, and slightly smoky.
A dollop of crème fraîche or sour cream swirled in at the end makes it lightly creamy and balances the acidity.
It's an unexpectedly addictive comfort soup, perfect with a slice of crusty bread.
Comments
No Comments