A collection of
over 100 year Old German Recipes for Soups
- 1 Foreword
- 2 Clear broth or meat soup
- 3 Brown broth soup
- 4 Alloyed broth soup
- 5 Quickly prepared pleasant broth
- 6 Power soup for the sick
- 7 Beef soup with kohlrabi and pearl barley
- 8 Oxtail soup
- 9 Pigeon soup
- 10 Chicken soup
- 11 Lung soup
- 12 Roast bone soup
- 13 Mutton soup
- 14 Veal soup
- 15 Venison soup
- 16 Fish broth
- 17 Meat Broth with Sago
The original authentic recipes, which are over 100 years old, have been converted from old German into German that is understandable today and then translated into English.
Soups are the main course, except for cold dishes and fruit soups, which some people like to serve as dessert.
Soups should be cooked in sufficiently large pots, so that they do not boil over easily.
Meat soups are best cooked in a sealing pot, otherwise in an iron enameled pot, which should be covered as tightly as possible during cooking. The same applies to soups made from legumes or vegetables.
Since the other soups do not require a long time to cook, they are best prepared in tin pots that are either well tinned or enameled. The soups must always be brought to the table quite hot, only cold bowl and fruit soups are served cold.
Clear broth or meat soup
One and a half to 2 pounds of beef, preferably tail piece, misc. rib or comb. With the addition of Maggi is enough 1 pound of meat.
If you do not want to use the meat, cut it into small pieces, wash them clean and put them in one and a half liters of cold water. If the meat is also to be eaten, it is not cut, but in this case it is advisable to boil some bones as well.
When the water is hot, the foam rises to the surface in large flakes and is carefully removed with a skimmer. As soon as the meat is boiling, salt the soup with a tablespoonful of salt, add a bay leaf and three to four spices and greens, and let the soup boil until the meat is tender.
Young beef must cook slowly for 2 to 3 hours, old for about 4 hours. Then take out the meat, put it on a hot dish, pour the fat of the broth over it and put it in a hot place. Strain the broth through a sieve, let it stand for a short time, and then pour it back into the pot, which has been rinsed clean beforehand.
When pouring the broth back into the pot, be very careful so that any sediment is completely left behind.
Let the broth boil again, then pour it into the tureen and put in the specially prepared ingredients.
Suitable ingredients for this soup are noodles, eggs, semolina and meatballs or root vegetables.
If you want to pour the broth into cups without any ingredients, you have to degrease it completely. For this purpose, let it cool after straining and remove the fat with a spoon.
Brown broth soup
Ingredients: 50 grams of bacon or beef fat, 50g of ham, a pound of beef, an onion, a quarter of celeriac, a carrot, a parsley root, a bay leaf and three spice seeds. Instead of beef, it is possible to use the waste of any other raw meat and to make the broth stronger by adding Maggi.
Cover the bottom of an enameled iron pot with very finely cut bacon or fat, put ham and meat cut into finger-thick slices on top, and add the other ingredients.
Now let the whole thing stew on the fire for half an hour, letting the meat brown. To prevent burning, shake the pot from time to time, then remove the pot from the fire and braise the meat slowly, adding a little boiling water from time to time.
After adding about 2 liters of boiling water, salt the broth and let it simmer slowly for two hours.
After straining the broth and leaving the sediment, you can cook semolina, sponge or bread dumplings in it. Egg barley and red sago are also suitable for this soup.
Alloyed broth soup
Ingredients: about a pound of lean beef from the leg, tail or topside, or rest meat scraps, beef hessian and a marrow bone, and if necessary Maggi, two egg yolks, two tablespoons of flour.
To a legion soup you can always count on the person a little less meat.
Prepare a light broth according to the instructions and strain it. After the broth starts boiling again, swell 2 tablespoons of flour in a little cold water and add it.
The broth must boil again well with the flour and is then drawn off or alloyed with two egg yolks while stirring constantly.
Dress this soup with finely chopped parsley or chervil over grated white bread slices and season with Maggi when serving.
Quickly prepared pleasant broth
It is necessary and of great advantage for the housewife to be able to make a good bouillon quickly.
This is where Maggi’s bouillon capsules provide the greatest service; with very little expenditure of money and time, one can prepare extraordinarily tasty, strong bouillon.
One bouillon capsule always gives two portions; to obtain one portion, dissolve one of the tubes contained in the capsule in a quarter of a liter of water without any other additive.
If several portions are prepared at the same time, the broth is boiled once. This broth is suitable for drinking as well as for soup.
As a garnish, boil good factory noodles or homemade noodles in salted water until soft, or add lost eggs.
Power soup for the sick
Boil chopped liver and spleen and a chopped marrow bone with soup herbs slowly for a long time, pour the broth through a sieve, season it with Maggi and serve it either without chowder with toasted bread or with chowder as described in the previous number.
Beef soup with kohlrabi and pearl barley
Ingredients: 2 pounds of beef, 3 grains of spices, 1 bay leaf, 6 level tablespoons of fine barley, a soup plate full of young kohlrabi.
Cook a meat broth from a good piece of beef tail, which is prepared with one and a half liters of boiling water.
As soon as the meat is cooked, take it out and put it in a covered warm place.
In the meantime, peel and slice the young kohlrabi or turnip.
Boil the heart leaves in salted water, weigh them coarsely and add them to the finished broth.
Pour boiling water over the kohlrabi slices, drain them and add them to the broth, which is left to boil until the kohlrabi are soft.
When serving, add the cooked pearl barley and season the soup with Maggi. The meat is cut into portions and served with the soup.
Ingredients: one oxtail, half a liter of white wine, half a glass of Madeira, 1 liter of meat broth.
Cut the oxtail into pieces at the joints and put it on the fire, washed clean, with cold water.
When it is almost boiling, pour off the water and rinse the tail again in cold water.
In the meantime, in the soup pot, stew the chopped herbs in butter with a little salt.
After about ten minutes, add the meat broth and half a liter of white wine, put the pieces of oxtail and add a few slices of bacon and ham scraps.
After letting the meat cook slowly, remove it from the broth and strain it through a fine sieve, remove the excess fat and add half a glass of Madeira.
Let the soup boil again, season it with finely crushed mace or a little cayenne pepper and thicken it with brown sweated flour.
The soup can be served in various ways, either over the cut tail meat or with young vegetables or dumplings of veal or poultry liver. When serving, season it with Maggi.
Vegetables, green peas, asparagus, cauliflower or carrots, as well as dumplings, are cooked in clear broth and put into the tureen after pouring the finished soup into it.
Old pigeons can be used very well for pigeon soup, 3 pigeons per 6 persons.
Put them in 2 liters of boiling water, and when it foams up, remove the foam quite cleanly.
Then add salt, four grains of spices and chopped soup roots and let the pigeons cook slowly and evenly for about two hours until they are soft.
Then take out the pigeons and cut them finely.
Finely chop the raw livers and stomachs, add a spoonful of butter, two eggs and grated bread and form small dumplings.
Boil these dumplings in the broth and put them in the tureen with the chopped meat.
In the meantime, finely chop the parsley, chervil, tarragon and basil, put a spoonful of butter in the casserole and make a light sweat flour with a spoonful of flour, to which the herbs are added.
Pour the soup through a sieve, put it back on the fire, boil it with the sweat flour, stir it with two egg yolks and serve it over the dumplings and the meat.
This nourishing soup is especially recommended for the elderly and convalescents, and is made particularly tasty by adding Maggi.
Young chickens are not suitable for soup, a large fat chicken is enough for 6 people.
Before putting the soup on the fire, let the chicken soak for a quarter of an hour and then put it in a stock pot with two liters of cold water.
The heart and stomach are put in immediately, but the liver is kept back and put into the soup a quarter of an hour before serving.
After the broth has been skimmed clean and left to boil for about half an hour, it is passed through a sieve and returned to the stockpot, which has been rinsed clean in the meantime, leaving the sediment behind.
Now add salt to the soup, as well as three to four cleaned parsley roots and carrots.
Prepare a light sweat flour from two spoonfuls of butter and two spoonfuls of flour and pour it into the soup, where it boils away completely, even without stirring.
The soup can be served with rice, pearl barley or factory noodles and seasoned with Maggi.
Semolina dumplings are also suitable. Chicken is served with Dutch sauce and thickly cooked butter rice.
Cut a calf’s lung with its heart, wash it clean and put it on the fire with one and a half liters of boiling water.
After skimming it well, add some salt, an onion and some soup roots and let the lungs boil slowly until soft.
Now take it out and pour the soup through a sieve. After the pearl barley has been boiled until soft, add it and a spoonful of white flour to the broth and let the soup boil until creamy.
Finally, boil the soup for a quarter of an hour with finely weighed parsley or chervil, add one or two egg yolks and season with Maggi.
If you like, you can cut the lungs and heart into small pieces or slices and add them to the soup, or you can prepare a hash of it and serve it with potatoes.
Roast bone soup
An excellent use of roast bones is to cook a soup from them.
Both bones of roast veal, roast venison or roast hare still give a good soup for the family, especially if you also have some meat scraps.
If the roast bones are not quite enough, you can also add a fresh bone. Any meat still on the bones is cleaned off and set aside to form meatballs.
The bones are chopped as finely as possible or pounded in a mortar, any leftover meat to be used and raw ham are finely weighed and the whole thing is browned in melted butter together with a finely chopped onion and soup herbs.
Then add one or two spoonfuls of flour and let it brown as well, but be careful not to burn it.
Pour as much boiling water as you want into the soup and let it boil for about two hours, after adding the necessary salt.
The soup must be poured through a fine hair sieve so that all bone fragments remain.
If you do not add any ingredients to the soup, you can make it a little thicker by adding some brown butter flour or by boiling semolina for five minutes, 1 tablespoon of semolina per plate of soup.
Ingredients: one and a half to two pounds of mutton.
This soup is prepared in the same way as beef soup.
Since the broth should not be too fatty, it is best to take meat from the leg or comb.
During cooking, the fat must be skimmed off as purely as possible, otherwise the soup will taste like tallow.
For this purpose, the soup pot is placed a little to the side, so that the broth boils only in one place, the fat then accumulates on the other side and can be skimmed off there easily.
The broth gets a pleasant, mild taste if you boil it with a piece of butter. Young kohlrabi or a few slices of young celery taste excellent in this soup. It can be served clear or in an alloyed form.
Rice or pearl barley are the best ingredients, enema is also suitable and Maggi is a fine seasoning.
Ingredients: 2 pounds of coarse veal, but not from the leg, a carrot, celery and a parsley root.
Leek and onion are left out of the soup herbs, as they have a somewhat pungent taste and veal broth should always taste mild.
If you want to make it stronger, add flour and egg yolk and season with Maggi.
Thickly cooked rice, asparagus, morels or cauliflower are the best accompaniments.
Stuffed crab noses or meatballs also taste good in this soup.
The leftover bones, as well as remnants of game roast and the small are put on with plenty of water and skimmed clean.
Add 1 spoonful of salt, bay leaf, 4 spice seeds and finely chopped soup roots.
After the soup has boiled for 2-3 hours, it is poured through a sieve, thickened with sweat flour and finally a glass of red wine is added.
The soup can be served over toasted bread slices or with a mound of rice.
Ingredients: 1 1/2 to 2 pounds of fish, 2 quarts of thin meat broth or boiling water.
To this soup you can take pike, roach, lead, perch, aland or any other freshwater fish.
Scale the fish, wash it clean, cut out the bones and then cut the meat into oblong pieces. These are salted and left to stand for a while.
Now the pieces are dried, rolled in flour and steamed in a casserole in melted butter until not too soft and brown.
Then boil them well in a pot with meat stock or boiling water, carefully pour off the stock, boil it again with 1 spoonful of finely weighed parsley and 2 onions, thicken it with light sweat flour and drain it with a few egg yolks.
Make dumplings from the finely chopped liver and a finely weighted piece of fish.
Melt 1 spoonful of butter in a saucepan, add 1 egg whisked with 1 spoonful of water and prepare a fairly light scrambled egg. Add a roll soaked in milk, 1 teaspoon of finely grated onion and the fish meat.
Form small round dumplings and boil them in salted water for 10 minutes.
Serve the soup with fried fish pieces and dumplings.
The preparation takes about an hour.
Meat Broth with Sago
For 6 persons 1 1/2, his 2 liters of meat broth and 6 E-spoonfuls of sago, preferably Indian; potato sago is not suitable for cooking in meat broth.
Whisk the sago several times with cold water until it remains clear.
Pour good meat broth over it and let the sago swell slowly with a little ginger, which takes about 1 1/2 hours.
The broth must be absolutely clear fine for the sago soup, if it is necessary, the same must be clarified, because otherwise the soup receives a gray, unappetizing appearance.
Season the soup with a little mace and, if you want it to be quite tasty, add a little Maggi.