Long before anyone had the idea of arranging plates with tweezers or slicing truffles over pasta, people were sitting around a fire, stirring in a pot and waiting for water, bones and a few roots to become something bigger: soup. No other dish tells so much about us – about times of need and abundance, about ingenuity, patience and the deep need to share warmth. For today’s “Soup Day”, we are celebrating the oldest “shared meal in the world” with a tribute – and three recipes.
Back then, in the Stone Age, soup was simply survival. Today it is culture, comfort and kitchen philosophy. There are thousands of years between bone broth and bowls – but the principle has remained the same: Water, heat, time. That’s all you need to create something that nourishes, cleanses, soothes and unites.
From a poor man’s dish to a luxury spoon
The word “soup” comes from the Old High German word soppa, meaning “dipped bread”. In the Middle Ages, the daily meal of ordinary people was a piece of bread in hot soup. No place settings, no cutlery, no chichi. In monasteries, soup then became spiritual: a meal of purity, contemplation and renunciation. And in the Baroque era, the whole thing turned 180 degrees – suddenly soup was a status symbol. Anyone who was anyone served essence de bœuf from crystal terrines with gold leaf and the scent of truffles.
In Austria, it has become something very special. Here, soup is not a trend, but a member of the family: it accompanies every wedding, every Sunday, every flu. A good beef soup stands for home, craftsmanship and attitude – because it is “noble simplicity” in its purest form.
Soup as medicine – liquid happiness with side effects
From a scientific point of view, soup is a little miracle. A clear beef soup provides electrolytes, protein, minerals and collagen – exactly what the body and soul need after exertion or debauchery. It is no coincidence that it has been known as the number one hangover food for centuries. Even in old Vienna it was said: “If you can party, you must be able to spoon.”
Modern nutritional science also agrees: soups are easy to digest, relieve the digestive system and at the same time provide the body with fluids and micronutrients. No other dish combines detox, hydration and enjoyment so charmingly.
A hot soup a day after too much wine, too little sleep or too much life – if you’re honest, that’s almost medicine.
Soup happiness 2025 – from bone broth to detox bowl
In times when food is constantly being reinvented, soup is experiencing a revival. In Los Angeles it is sold as “liquid wellness”, in Copenhagen it is served as a minimalist design object, the bone broth bars in New York are making millions with soups that look like cappuccino – only without the milk foam.
Soup connects – and cures almost everything
Perhaps the real secret of soup lies not in the recipe, but in the ritual.
You can share it, sip it, give it as a gift. It’s perfect for celebrations, for mourning, for the flu, for new beginnings. And it’s the only dish that works even if you eat it in your pyjamas on the couch.
Whether it’s after a night of partying, overcoming the flu or a hard day at work – a bowl of soup makes everything a little better again.
And that’s exactly why we’ve picked out recipes for three particularly beneficial soups for you. We recommend cooking them – not just on World Soup Day!
(Perhaps the best) beef soup
Ingredients (for 6 portions):
1.5 kg of beef shoulder
2 marrow bones
3 liters of cold water
2 carrots, 1 parsley root, ½ celery root
1 leek stalk
1 onion (unpeeled, halved)
3 peppercorns, 1 bay leaf, 1 tsp salt
Some lovage, chives to serve
Preparation:
– Fry the onion halves on the flesh side in a large pan (without oil)
– Place the meat and bones in cold water in the same pan and slowly (!!!) bring to the boil. Skim off the foam regularly – patience is the best cook here.
– After about an hour, add the vegetables and spices. Then leave to simmer gently for 3-4 hours.
– Strain, season to taste and serve with chives.
Tip: A roasted onion provides a golden color and the unmistakable aroma. And if you like, add a piece of green celery.
French onion soup
Ingredients:
5 large onions
1 tbsp butter
1 tsp sugar
1 liter beef stock
100 ml white wine
Salt, pepper, 1 tsp thyme, baguette slices, Gruyère.
Preparation:
– Cut onions into fine rings, fry in butter until golden brown, caramelize with sugar.
– Deglaze with white wine, pour in the stock and simmer for 20 minutes.
– Toast the baguette slices, sprinkle with Gruyère and gratinate in the soup.
Cream of pumpkin soup with ginger
Ingredients:
800 g Hokkaido
1 onion
1 piece of ginger (2 cm)
700 ml vegetable stock
100 ml coconut milk
Salt, nutmeg, pumpkin seed oil
Preparation:
– Sauté the onion and ginger in butter
– Add the diced pumpkin, roast briefly. Pour in the stock, cook until soft, puree, add the coconut milk and season to taste.
– Finish with nutmeg, pumpkin seed oil and roasted seeds.
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