Easy European Soup Recipes

Many countries in Europe are known for their very own varieties of the most savory and scrumptious soups. European soups are generally hearty, filling, and full of an staggering number of flavor often times serving as the main course.


In Poland, foods such as cabbage, kielbasa, sauerkraut, and smoked meats feature prominently in soups. Use bacon, beef stock, cabbage, carrots, celery, garlic, onions, potatoes, and sauerkraut along with a meaty ham bone to make kapusniak or Polish cabbage soup.


Make Hungarian goulash, a rather hearty stew that makes for an whole meal. Hungarian goulash is phenomenal served with rye bread and you will need ingredients like beef, carrots, green peppers, onions, potatoes, tomatoes, and seasonings such as salt, pepper, and Hungarian paprika. Goulash is the ideal dish to make with the crock pot as you can add all the ingredients and allow them to simmer all day.

Easy European Soup Recipes

A rather challenging creamy Lithuanian soup can be made with chicken stock, chopped garlic dill pickles, potatoes, sliced onions, and sour cream. Other creamy soups favorite in Europe comprise milk soup, which is enjoyed in Czechoslovakia, Hungary, Lithuania, Poland, Russia, and the Ukraine. A basic milk soup can be made with either rice or egg noodles along with boiling milk, butter, eggs, flour, and sugar and salt to taste.

Kohlrabi soup, someone else creamy and easy to make soup, is made with chopped kohlrabi bulbs, milk, onions, and vegetable stock. Borscht is a soup that originated in the Ukraine and it is made with beef broth, beef, sliced cabbage, carrots, onions, potatoes, red beets, red wine vinegar, and sour cream.

Any of these European soups can be served for lunch or dinner, as the main course or along with other foods for a filling meal. When in doubt, homemade bread is a great complement to just about any type of soup.

German Vegetable Sausage Soup Recipe

What You Need

2 tablespoons cooking oil, your choice
1 pound turkey sausage
1 large onion, chopped
1 cup celery, chopped
1 cup red and green bell peppers, chopped
1 teaspoon caraway seeds, crushed
1 teaspoon celery salt
Salt and ground white pepper to taste
32 ounces can beef stock
1 bottle quarterly or non-alcoholic beer
2 medium potatoes, peeled, cubed
2 parsnips, peeled, cubed
2 cups butternut squash, peeled, cubed
1 cup small broccoli florets
3 cups cabbage, shredded
1 cup whipping cream

How to Make It

Add the cooking oil, turkey sausage, chopped onions, celery, and peppers to a large Dutch oven and cook over medium heat until the meat has all browned.

Add in the crushed caraway seeds with the celery salt and salt and white pepper to taste. Add the beef stock and beer to the pot and bring the combination to a boil.

Add in the cubed potatoes, parsnips, and squash and reduce the heat to low then simmer for about 10 minutes or until the vegetables are tender.

Add the small broccoli florets and simmer the combination for 5 minutes.

Add in the shredded cabbage and the cream along with more salt and pepper if desired. Simmer the soup over low heat for about 30 minutes.

Serve the German vegetable sausage soup while hot.

Serves 6