German Wedding Soup (Hochzeitssuppe)
Overview
Hochzeitssuppe, or wedding soup, is a clear German beef broth filled with small garnishes, and it is the traditional first course at weddings in northern Germany. The broth is made by slowly simmering beef and bones with root vegetables until it is golden and clear. Three garnishes are typical: small dumplings made with bone marrow and breadcrumbs, cubes of Eierstich, a savoury custard of egg and milk steamed and cut into diamonds, and tiny meatballs. Asparagus tips, peas and chopped chives are often added. The soup is light and elegant and a lot of work goes into every bowl.
History
In the farming villages of Lower Saxony and the north, weddings were huge feasts that lasted for days, and the meal always began with a large pot of beef broth. The bride's family showed their wealth through the number of garnishes in the soup. Wedding soup is still served at weddings and family celebrations in the region, and in some places it is also eaten the day after the wedding.
Main ingredients
Beef broth, bone marrow dumplings, egg custard (eierstich), small meatballs, asparagus, chives. The soup is built on clear beef broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Beef soups · Egg soups · More soups from Germany
Recipe
Method
- 13 h
Simmer the beef and bones with the vegetables and spices in 3 l water for 3 hours, then strain.
- 2
Mix the marrow, breadcrumbs and egg, roll small dumplings and poach them in the broth.
- 3
Whisk the eggs and milk, steam until set and cut into small diamonds.
- 4
Roll the minced meat into small balls and poach them in the broth with the asparagus.
- 5
Put the garnishes in bowls, pour over the hot broth and add chives.
- ✓
Serve. About 3h 40m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
