The Art of Soup: Central Europe’s Warmest Tradition

See chefs prepare traditional central European Soups

Chef 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 »

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Barley, 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 »

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Chef 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 »