This is a Bavarian Specialty and called in German “Leberknoedelsuppe”. Knoedel is a dumpling and Leber is liver. If you travel to Bavaria one day, don’t forget to try one; you can get this soup in almost every Gasthaus. The home made recipe’s base is a beef broth, as described in one of my former recipes. In [read more...]
This recipe comes from the Swabian South, the region where I grew up. The South has always been a very productive and busy area, and the regional delicatessen like Spaetzle or the potato salad are just too good to be true! Let’s go to Stuttgart, the capital of Swabia Country, a modern and the biggest city of Swabia. [read more...]
Brussels Sprouts is one of my favorite vegetable. The soup can be the first course for a festive menu or you can make it just as a snack or for a light supper. Ingredients 150 g Bacon, in slices (German Speck) 3 small onions 3 tbsp oil 600 g brussels sprouts (fresh or frozen 2 [read more...]
A very simple and easy to make soup; the right soup for cold evenings in fall or winter. Sauerkraut has a lot of Vitamin C and is the typical German winter season vegetable. Combined with Kassler, a German specialty, smoked pork chop, it is a main dish and tastes great with fresh bread. Ingredients 1 [read more...]
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