Recipes > Soup > German Soup

German Soup


  • 1/2 ounce of fresh butter
  • 1/2 onion, chopped fine
  • 1 teaspoonful of caraway seeds
  • 3 quarts of strong veal stock, well seasoned
  • marrow dumplings


Melt the butter in a saucepan; when very hot, add onion and caraway seeds. When the onion is slightly browned, add the veal stock; simmer gently for three quarters of an hour. Prepare some marrow dumplings; boil them in water, or a portion of the soup, and serve.


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Fifty Soups (1884).

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