Hochzeitssuppe [SEP] country of origin
Hochzeitssuppe
Hochzeitssuppe (literally: "wedding soup") is a clear, German soup based on chicken broth, fortified with chicken meat, small meatballs ("Fleischklößchen"), asparagus heads, noodles and savoury egg custard garnish ("Eierstich"). Sometimes raisins are added as well.
"Hochzeitssuppe" is eaten in Northern Germany and Southern Germany by the bride and groom and guests, traditionally after the wedding ceremony, and it is usually served as the starter on the menu at the wedding reception. It
Soups and stews.
Soup is often eaten as a starter. Particularly popular is "Hochzeitssuppe" - a meat broth. On the North Sea coast there is a plant called arrowgrass ("Triglochin maritimum") known as "Stranddreizack" or "Röhrkohl" . This grows in the salt meadows immediately next to the coast and is prepared, like "Grünkohl", as a thick stew. Other country dishes along the coastal region are "Steckrübeneintopf" and "Birnen, Bohnen und Speck", both types of stew