Germanrieslingsoup Recipes

GERMAN LENTIL SOUP

Steps:

• Place lentils in a 5 to 6 quart slow cooker. Add chicken stock, bay leaf, carrots, celery, onion, and ham. Season with Worcestershire sauce, garlic powder, nutmeg, hot pepper sauce, caraway seed, celery salt, parsley, and pepper.
• Cover, and cook on Low for 8 to 10 hours. Remove bay leaf before serving.

GERMAN RIESLING SOUP

Steps:

• Melt the butter in a soup pot; add the turnips, leeks, and onion, and season with the salt and pepper.
• Cover and cook the vegetables over medium heat until soft and tender, about 20 minutes, stirring occasionally to make sure they do not brown.
• Add the wine to the vegetables and simmer over medium heat to reduce by about one half- this will take about 10 minutes.
• In a blender, process the soup to a coarsely-textured puree.
• Return the soup to the pan, add the broth, and simmer for 3 or 4 minutes.
• Add the cream and continue to simmer for 3 to 4 minutes more to thicken slightly.
• Serve the soup in warmed bowls with a sprinkling of parsley on top.

15 AUTHENTIC GERMAN SOUPS

Steps:

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

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.

GERMAN VEGETABLE SOUP

Steps:

• In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. , Dissolve bouillon in water; add to the beef mixture. Add the salt, pepper, garlic, bay leaf, tomato juice, celery, carrots, potatoes, cabbage and green pepper. , Simmer, uncovered, for 25 minutes or until vegetables are tender. Stir in the corn, peas and beans; heat through. Discard bay leaf before serving.

GERMAN POTATO SOUP

Steps:

• In a Dutch oven, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. , With a potato masher, puree most of the vegetables. For dumplings, combine the egg, water, salt and flour until smooth and stiff. Drop by teaspoonfuls into the boiling soup. Cover and simmer until the dumplings are cooked through, about 10 minutes. Garnish each serving with a butter and parsley.