Chef Oliver Steffensky garnishes this soup, a specialty of Swabia in southern Germany, with dumplings filled with minced pork, beef, veal, and bacon. (For a step-by-step guide to making the dumplings, see the gallery Making Maultaschen
») This recipe first appeared in our November 2011 issue along with Beth Kracklauer's story The Art of Soup
. See the recipe for Maultaschensuppe »
. Todd Coleman
Lamb Soup With Sour Cream (Palócleves)
Hungarian chef Andrea Németh mixes sour cream with flour before adding it to this paprika-spiced lamb and vegetable soup. It thickens the soup and prevents the cream from curdling.
German Barley Soup (Graupensuppe)
Klaus Weiler, the chef at Weinhaus Weiler in Oberwesel, Germany, shared the recipe for this classic barley soup. Garnished with sausage, it’s substantial enough to make a meal in itself.