TravelThe Art of Soup: Central Europe’s Warmest TraditionSee chefs prepare traditional central European SoupsChef Alexander Kroll of the Widder Hotel in Zurich, Switzerland, tastes one of the restaurant's signature soups. Back to the Art of Soup »A waitress at the restaurant Dorfstuben in Hotel Bareiss, in Germany's Black Forest, with bowls of Kartoffelrahmsuppe (spiced potato soup). Back to the Art of Soup »Chef Oliver Steffensky, of the restaurant Dorfstuben in Hotel Bareiss, in Germany's Black Forest, prepares meat-filled dumplings called Maultaschen. Back to the Art of Soup »Chef Oliver Steffensky, of the restaurant Dorfstuben in Hotel Bareiss, in Germany's Black Forest, purees a pot of Kartoffelrahmsumppe (spiced potato soup). Back to the Art of Soup »ADVERTISEMENTADADBarley, Suppengrun (diced carrot, celery root, and leek), dry-cured sausages, and other ingredients used to make Graupensuppe (German barley soup), in the kitchen at Weinhaus Weiler, a village inn in Germany's Rhine Valley. Back to the Art of Soup »Chef Klaus Weiler forms tender, beef marrow-enriched dumplings called Markkloschen at Weinhaus Weiler in Germany's Rhine Valley. Back to the Art of Soup »Cooks at Weinhaus Weiler in Germany's Rhine Valley roll the dumplings for a hearty Markklosschensuppe (beef marrow dumpling soup). Back to the Art of Soup »Chef Klaus Weiler adds a julienne of carrot and leek to beef broth to make Markklosschensuppe (beef marrow dumpling soup) at Weinhaus Weiler in Germany's Rhine Valley. Back to the Art of Soup »The daughter of Chef Klaus Weiler, eating a bowl of Markkloschensuppe (beef marrow dumpling soup) at Weinhaus Weiler in Oberwesel, Germany. Back to the Art of Soup »ADVERTISEMENTADADChef Klaus Weiler prepares a pot of Graupensuppe (German barley soup) at Weinhaus Weiler in Oberwesel, Germany. Back to the Art of Soup »A bowl of Graupensuppe, a German barley soup garnished with dry-cured sausage, at Weinhaus Weiler in Oberwesel, Germany. Back to the Art of Soup »Chef Andrea Nemeth of the restaurant Bagolyvar in Budapest, Hungary, prepares a pot of Karfiolleves (paprika-spiced cauliflower soup). Back to the Art of Soup »Chef Andrea Nemeth and two of her sous-chefs at the restaurant Bagolyvar in Budapest, Hungary. Back to the Art of Soup »Keep ReadingIn Remote Northern India, Weed Isn’t a Trend—It’s a Way of LifeBy ARBAB ALI & NADEEM SARWAR13 Excellent Restaurants to Try in NashvilleBy ELLEN FORTWhere to Stay in London If You Want to Eat Like RoyaltyBy WILL HAWKESHow to Eat Your Way Through Queens, New YorkBy ANYA VON BREMZENThe Hottest Restaurants and Bars to Try in Barcelona Right NowBy PAUL RICHARDSONMoving Past Pierogi: The New Face of Polish CuisineBy OLGA MECKINGThe Food-Focused Travel Newsletter You’ve Always Wanted Has ArrivedBy SAVEUR EDITORSWhere to Find the Best Cuban Food in MiamiBy JEN KARETNICKThe Top 13 Dishes to Try in LisbonBy KITTY GREENWALDSee AllContinue to Next StoryADVERTISEMENTADAD