Ah, Lumpensuppe! 🥣 This is a traditional German “leftover soup” — literally translating to rag soup — originally made as a hearty way to use scraps of vegetables, meat, and sometimes old bread. Think of it as a rustic, flexible German stew.
Here’s a classic way to make it:
🥕 Lumpensuppe (German Leftover Soup)
Ingredients
- 1–2 tbsp vegetable or butter fat
- 1 onion, diced
- 2–3 cloves garlic, minced
- 2–3 cups leftover vegetables (carrots, potatoes, cabbage, leeks, parsnip)
- 1–2 cups leftover cooked meat (beef, pork, chicken, sausage), diced
- 6 cups beef or vegetable broth
- 1–2 potatoes, peeled and diced (optional for more body)
- Salt & black pepper, to taste
- 1 tsp marjoram or thyme (optional)
- ½ cup leftover cooked grains or bread cubes (optional)
Instructions
- Sauté aromatics
In a large pot, heat fat or oil. Sauté onion and garlic until soft and fragrant. - Add vegetables and meat
Chop all vegetables into bite-sized pieces. Add to the pot along with leftover meat. Stir for 2–3 minutes. - Add broth
Pour in broth to cover ingredients. Bring to a boil, then reduce heat and simmer 20–30 minutes, until vegetables are tender. - Add optional fillers
If using bread or grains, stir them in near the end to thicken the soup. - Season & serve
Adjust salt, pepper, and herbs. Serve hot with rustic bread.
Tips
- Very flexible: Use whatever leftovers you have—root vegetables, cabbage, beans, cooked meats.
- Thickening: Old bread or cooked grains make it heartier.
- Flavor boost: Add a splash of vinegar or a teaspoon of mustard for tang.
Variations
- Meat-heavy: Use leftover sausages or roast meats.
- Vegetarian: Skip meat, add beans or lentils.
- Spiced version: Add caraway seeds, paprika, or smoked paprika for depth.
If you want, I can give a super authentic, old-school German Lumpensuppe recipe that follows traditional farmhouse methods and flavors.
Do you want me to do that?
