suppe

Suppe is a dish consisting of a flavorful liquid base produced by simmering stock with vegetables, meat, fish, or legumes, sometimes with grains or pasta. In German-speaking countries the term covers a broad range of hot soups and occasional cold varieties, usually served as a starter and, in heartier versions, as a main course.

Soups are commonly classified as klare Suppen (clear soups) and dicke Suppen (thick soups). Clear soups rely on well-made stock and may include vegetables or small dumplings. Thick soups are based on puréed vegetables or legumes and are often finished with cream, milk, or a roux.

Examples include Kartoffelsuppe (potato soup), Linsensuppe (lentil soup), Erbsensuppe (pea soup), Tomatensuppe, and Gurkensuppe (which is often served cold in summer). Regional varieties feature dumplings such as Leberknödelsuppe, or meat and sausage components, reflecting local ingredients and traditions.

Preparation involves making stock from meat, bones, or vegetables, simmering to extract flavor, and thickening with purée, flour, starch, or cream. Aromatics such as onions, garlic, and herbs are common, and regional twists incorporate local produce or specialty ingredients.

In German-speaking cuisines, soups are a traditional course in meals and can be seasonal, rustic, or refined. Historically, soups have been part of European cooking since antiquity, and the term Suppe appears in German texts from the Middle Ages.