My Favorite German Vegetable Soup - Schnüsch
If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. German Vegetable Soup, Schnüsch, is my favourite vegetable soup. The recipe comes from Northern Germany and contains everything one could find in a garden in the summertime. Fresh yet still comforting, it makes a perfect main meal at any time of the year. Please stick around to learn how to make the best German Vegetable Soup, Schnüsch, from scratch! PIECE OF ADVICE! It’s time-consuming to make this German vegetable soup, but you can save a lot of time by using frozen vegetables. To make this soup I use frozen carrot cubes, green beans, board beans and peas. Onions, kohlrabi and potatoes I buy fresh. If you want to know how summertime tastes in Northern Germany, this is it! You need to try Traditional German Vegetable Soup, Schnüsch. The soup contains seven different vegetables, so it is very nutritious. I discovered Schnüsch while preparing for another trip to Northern Germany. German food is regional, so even in my own country, I always look for new dishes. When I stumbled upon it, I wondered how this soup with milk would taste. Thank God I was interested enough because this German vegetable soup is now one of my favourite vegetable soups. After testing a few different recipes and adjusting them according to my taste, I created the recipe you can find above. I hope you will try it — you never know, it might also become your favourite vegetable soup! Ingredients & Substitutes Onions – use a yellow onion. Yellow onions have signigicant flavour that isn’t overpowering, and add a bit of sweetness to the soup. Kohlrabi – I peel and cut fresh Kohlrabi into small stripes. Green Beans – to make the soup I use frozen green beans, cut in half. Broad beans – I use frozen broad beans that are ready to be cooked. If you have fresh once, you need to remove them from their pods first. Carrots – I use small frozen carrot cubes. Green peas – I use sweet, frozen green peas. Vegetable Broth – for cooking I always use either vegetable broth without salt, or vegetable fond. Cream – adds richness to soup. Butter, Flour & Milk – to create roux for this soup. Seasoning and Serving – this soup doens’t need many spices. Salt, pepper and parsley on the top are enough. Frozen or fresh vegetables? This is up to you. I like using frozen vegetables because they are ready to cook. The most crucial thing is to know the cooking times of all vegetables. To ensure you got this right, here are the cooking times for fresh vegetables to check. If you are searching for the cooking time of your frozen vegetables, I am sure you can find it on the packaging. Kohlrabi Stripes – 10-15 minutes Potato Cubes – 10-15 minutes Carrot Cubes – 8-10 minutes Green Beans – 5-8 minutes Broad Beans – 2-3 minutes Green Peas – 2-3 minutes Tools that might come in handy Storage & Reheating You can store the German Vegetable Soup Schnüsch in the fridge for up to 5 days. Schnüsch keeps well in the freezer for 6 months. You can reheat the soup in a large pot on low heat for 20-30 minutes. Traditional German Vegetable Soup Schnüch from Nordern Germany Schüsch is the most delicious German vegetable soup that I have ever eaten. The secret to it are the perfectly cooked vegetables and rich consistancy that will satisfy just anyone. No ratings yet Prep Time 20 minutes Total Time 40 minutes Course Main Course Cuisine German Servings 4 people INGREDIENTS 400 g waxy potatoes1 onion medium200 g kohlrabi20 g butter200 ml vegetable broth200 g carrots frozen200 g green beans frozen200 g broad beans frozen200 g peas frozen200 ml creamsaltpepperparsley 400 g waxy potatoes 1 onion medium 200 g kohlrabi 20 g butter 200 ml vegetable broth 200 g carrots frozen 200 g green beans frozen 200 g broad beans frozen 200 g peas frozen 200 ml cream salt pepper parsley For the Roux 30 g butter1 tbsp flour500 ml milk 30 g butter 1 tbsp flour 500 ml milk INSTRUCTIONS Prepare the Vegetables Peel the potatoes and cut them into cubes.Chop the onion into small cubes.Peel the kohlrabi, slice it and cut it into short sticks. Peel the potatoes and cut them into cubes. Peel the potatoes and cut them into cubes. Chop the onion into small cubes. Chop the onion into small cubes. Peel the kohlrabi, slice it and cut it into short sticks. Peel the kohlrabi, slice it and cut it into short sticks. Make a Roux Melt 30g butter in a saucepan, add flour.Mix flour and butter and fry them on medium heat for 3 minutes,Pour milk at once and mix virgously until all ingredients combine. The liquid should be nice and thick.Season the mixture with salt and pepper. Melt 30g butter in a saucepan, add flour. Melt 30g butter in a saucepan, add flour. Mix flour and butter and fry them on medium heat for 3 minutes, Mix flour and butter and fry them on medium heat for 3 minutes, Pour milk at once and mix virgously until all ingredients combine. The liquid should be nice and thick. Pour milk at once and mix virgously until all ingredients combine. The liquid should be nice and thick. Season the mixture with salt and pepper. Season the mixture with salt and pepper. Cook the Soup Melt the remaining butter (20g) in a large pot.Add onions and fry until translucent. Add vegetable broth. Bring it to a boil.Add potatoes, frozen carrot cubes and kohlrabi. Cook for 2 minutes.Add the beans. Cook another 5 minutes. Add peas, broad beans and cooked potato cubes and cook for 3 minutes.Add milk mixture and cream to the soup.Season with salt and pepper.Serve with parsley on the top. Melt the remaining butter (20g) in a large pot. Melt the remaining butter (20g) in a large pot. Add onions and fry until translucent. Add onions and fry until translucent. Add vegetable broth. Bring it to a boil. Add vegetable broth. Bring it to a boil. Add potatoes, frozen carrot cubes and kohlrabi. Cook for 2 minutes. Add potatoes, frozen carrot cubes and kohlrabi. Cook for 2 minutes. Add the beans. Cook another 5 minutes. Add the beans. Cook another 5 minutes. Add peas, broad beans and cooked potato cubes and cook for 3 minutes. Add peas, broad beans and cooked potato cubes and cook for 3 minutes. Add milk mixture and cream to the soup. Add milk mixture and cream to the soup. Season with salt and pepper. Season with salt and pepper. Serve with parsley on the top. Serve with parsley on the top. Related Recipes Traditional German Green Bean Soup When winter is in full swing, I crave a good soup—one that is easy to make but also satisfying. Traditional German Green Bean Soup is all that and more. Check out this recipe German Lentil Soup (Linsensuppe) with Bacon and Sausages Look no further than German lentil soup if you're looking for a hearty and wholesome dish to warm you up. This comforting recipe is a staple in many German households, celebrated for its rich flavours and nutritious ingredients. Check out this recipe In My Kitchen