German soups

thick soup usually made out of dried split peas

slightly sweet soup made with sour cream, sugar, and whole fresh sour cherries, and served chilled

soup of barley, dried peas, potatoes, and beer

Flädle is a southern German garnish and soup ingredient from the region of Baden-Württemberg consisting of savory pancakes, cut into ribbons.

bread dish; type of soup

18th century dish

dish

Hochzeitssuppe () is a German soup based on chicken broth, fortified with chicken meat, small meatballs (), asparagus heads, noodles, and savoury egg custard garnish (). Sometimes raisins are added as well.

food

Beuschel () is a dish that is typically a ragout made from lungs and other organs, such as heart, kidneys, spleen, and tongue, from calf, beef, pork, or game. It is often served with a sour cream sauce and bread dumplings. It is a dish of Viennese cuisine but is widespread in all of Austria, Bavaria, and Bohemia.

Steckrübeneintopf () is a German dish that, today, is especially common in North Germany. It generally consists of a stew made from swede, carrots and potatoes in varying proportions and diverse, usually smoked or pickled, types of meat or sausage. Occasionally special cooking pears used as well. The stew may be seasoned and refined with salt, pepper, mustard, horseradish, celery, leeks or parsley, etc., according to taste.