Today I found on my local farmers market an interesting herb which I have not seen for ages: Sorrel. This vegetable is of a slightly sour taste, and has some history. After WW II there was not much to eat in Germany, so everything what was eatable and could be found in the nature, as sorrel, was used in [read more...]
Do you like a hot soup on a cold winter’s day? If you do than you should check out my first ebook “German Soups for the Soul.” You can download it as a pdf file and 3 recipes are FREE to download. CLICK HERE FOR DOWNLOAD 3 FREE RECIPES If you like to get all [read more...]
The typical onion soups are made with white wine, toasted bread and cheese. Today I wanted to create a different onion soup, and I made one which is easy to digest and very light. It contains potatoes, celery, and instant broth; it is done in 15 minutes, is healthy, and a great soup for cold evenings in [read more...]
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...]
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