A pack of those, carrots and leeks into slices, celery diced, parsley chopped, half pound to a pound of lentils, a few potatoes cut into pieces, an onion cut into slices and lightly caramelized, pepper and salt to taste, bacon or sausages if you want the non vegetarian version. Enough water to give a thick stew.
In “kitchen talk” it’s called Mirepoix and is the base for a whole continent’s worth of recipes! [https://en.wikipedia.org/wiki/Mirepoix](https://en.wikipedia.org/wiki/Mirepoix)
Tbh it doesnt even matter sometimes i just buy random vegetables, make a broth and just throw the vegetables in the water, some spices and it always turns out a nice soup.
My favorites are potatosoup and lentilsoup.
Make broth, put in potatoes, as they are cooked you mash them (i prefer to dont mash then too hard because i like tiny potatopieces), add small carrot cubes, pickles and wieners. to round it up you have to put some picklewater in it too, better more than less. Add spices et voila.
Lentils are even easier. Pick the lentils you like (there are some that stay rather hard, some that go very soft and some inbetween, i dont like to buy the cheap basic lentils because they dont taste that great. I cant recaall the name but i often use some orangeish ones), make a broth, now cook the lentils, of course we will add some semibig potatocubes and some carrotpieces. Put a bit of vinegar in the soup and some sugar too. Throw in wieners. add some parsley on your plate when its done.
To make it perfect, when its on the plate you can add vinegar, sugar and sometimes even maggi
Edit : i forgot the onions but tbh they are a part of “making broth” in my eyes
Goarrdufflsuppe…
mirepoix the foundation for many dishes.
Get a pot of water and add a stone, the rest is just embellishments.
A few euro for bones and a euro to two for the Suppengrün. Big pot. Lots of water. Add salt and other spices to taste (I go for bay leaves, pepper corns, marjoram, and a few others…)
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You probably could fill libraries with soup recipes.
It’s Suppengrün. This used as base for broth.
This is just to make the soup bouillon, however, here are my favorite soups from the germanic countries:
Griesknockerlsuppe, Knoblauchremesuppe, Frittatensuppe, Leberknödelsuppe, Rahmsuppe, Schlipfkrapferlsuppe.
Those are my favorites! I like the Bavarian and Austrian soups very much, as you can guess:)
Something like this https://www.chefkoch.de/rezepte/2683771420998004/Gemuesebruehe-klar-und-sehr-fettarm-ein-Grundrezept.html
https://www.chefkoch.de/rezepte/238501096875890/Fleischbruehe.html
A pack of those, carrots and leeks into slices, celery diced, parsley chopped, half pound to a pound of lentils, a few potatoes cut into pieces, an onion cut into slices and lightly caramelized, pepper and salt to taste, bacon or sausages if you want the non vegetarian version. Enough water to give a thick stew.
In “kitchen talk” it’s called Mirepoix and is the base for a whole continent’s worth of recipes! [https://en.wikipedia.org/wiki/Mirepoix](https://en.wikipedia.org/wiki/Mirepoix)
In Germany/Austria it’s the base for 99% of clear broths but not exclusively. Here’s an Austrian recipe with pork: https://www.austria.info/en/things-to-do/food-and-drink/recipes/styrian-pot-roast
Tbh it doesnt even matter sometimes i just buy random vegetables, make a broth and just throw the vegetables in the water, some spices and it always turns out a nice soup.
My favorites are potatosoup and lentilsoup.
Make broth, put in potatoes, as they are cooked you mash them (i prefer to dont mash then too hard because i like tiny potatopieces), add small carrot cubes, pickles and wieners. to round it up you have to put some picklewater in it too, better more than less. Add spices et voila.
Lentils are even easier. Pick the lentils you like (there are some that stay rather hard, some that go very soft and some inbetween, i dont like to buy the cheap basic lentils because they dont taste that great. I cant recaall the name but i often use some orangeish ones), make a broth, now cook the lentils, of course we will add some semibig potatocubes and some carrotpieces. Put a bit of vinegar in the soup and some sugar too. Throw in wieners. add some parsley on your plate when its done.
To make it perfect, when its on the plate you can add vinegar, sugar and sometimes even maggi
Edit : i forgot the onions but tbh they are a part of “making broth” in my eyes
Goarrdufflsuppe…
mirepoix the foundation for many dishes.
Get a pot of water and add a stone, the rest is just embellishments.
A few euro for bones and a euro to two for the Suppengrün. Big pot. Lots of water. Add salt and other spices to taste (I go for bay leaves, pepper corns, marjoram, and a few others…)
Boom presto homemade bone broth.
Soljanka, Gulaschsuppe, Hühnersuppe, Hochzeitssuppe
https://www.lavenderandmacarons.com/german-solyanka-recipe/
https://mydinner.co.uk/german-goulash-soup/
https://mydinner.co.uk/german-chicken-soup/
https://www.thespruceeats.com/german-wedding-soup-recipe-hochzeitssuppe-1447335
Guten Appetit!