From“Soup Beautiful Soup” by Ursel Norman with illustrations by Derek Norman Published by William Morrow & Company in New York in 1978
Biersuppe is a typically German soup, that in all probability dates back several centuries. It is further testimony to the German love of beer. In Germany, it is usually made with dark beer, which has a very low alcohol content. Mostly it is eaten hot, usually preceding a cold evening meal. When made with lager beer, it is best eaten well chilled.
Recipes from “Mat Fra Alle Land” (Food from every county) published by J W Cappelen in 1978. The book was first published in 1935
Among all the vegetables used in Germany it is only the sauerkraut that has reached world fame, and the stuff is made in unimagined volumes. It is perhaps most closely linked to pork, but it is also used for other dishes as poultry, game and fish.
A Recipe from “Berømte Retter” (Famous Dishes) published in 1972
Saurbraten is served in its homeland usually with ribbon spaghetti , but boiled potatoes also tastes great next to it. Saurbraten is one of the best recipes in the German cuisine and can – if properly made – be confused with a good venison roast. Some places in Germany they season the sauce with a spoonful of plum – or blueberry jam – a variation that can be heartily recommended.