Kartoffelsuppe is a popular German soup made with potatoes as its key ingredient. The soup is usually cooked with the addition of onions, celery, butter, and milk. It is characterized by a very thick consistency. This soup is a specialty of the Baden region, traditionally served at harvest time, when it is often accompanied by plum cake.
In other German regions, Kartoffelsuppe is often consumed with steamed dumplings. In some varieties of the soup, such as the Berlin Kartoffelsuppe, it is recommended to garnish the dish with croutons and parsley.
MOST ICONIC Kartoffelsuppe
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Badische Zwiebelsuppe is a traditional onion soup originating from Baden and influenced by neighboring France. It's usually made with a combination of thinly sliced onions, chicken stock, butter, flour, egg yolks, dry white wine, cream, salt, pepper, and chives.
The onions are sautéed in butter, then mixed with flour and cooked over low heat. The chicken broth is heated and added to the pan. The mixture is seasoned with salt and pepper and simmered before the egg yolks, wine, and cream are mixed into the soup while it's removed from the heat.
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Sauerampfersuppe is a traditional soup originating from the southern parts of the country. The soup is usually made with a combination of sorrel, shallots, butter, flour, chicken stock, heavy cream, egg yolks, salt, and black pepper. The shallots and sorrel are sautéed in butter until one is translucent and the other one slightly wilted.
Flour is whisked in and cooked until beige, and it's then mixed with the stock. The mixture is simmered for a few minutes, the soup is puréed, and then reheated and removed from the heat. A mixture of egg yolks and heavy cream is stirred into the soup.
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Rumfordsche suppe or Rumford’s soup is a traditional soup originating from Munich and Bavaria. The soup was invented by Sir Benjamin Thompson (Count Rumford) around 1800, and it was intended for the poor and the prisoners. It usually consists of pearl barley, dried peas, potatoes, beer, and salt.
The soup is slowly simmered until it thickens, and bread is then added before serving the soup. Although it’s not considered tasty, Rumford’s soup is palatable due to its long cooking time. Nowadays, the soup can sometimes be enjoyed at Oktoberfest’s historical section that recreates the festival in its olden days.
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