Taste and atmosphere
About
An indispensable starter for weddings and special celebrations in Lower Saxony. It is one of the richest broth soups in Germany. Check the Map for local event venues serving this.
Flavors, dishes and restaurants
Cuisine
With its rich ingredients, it is the star of holidays and festivals in Lower Saxony.
Prepared with meatballs, asparagus, egg garnish (Eierstich), and fresh herbs, it has the most original form in this region, despite variations across Germany. Check the Map to find traditional restaurants.
Ingredients
- 1.5 Liters of clear beef broth
- 250 g minced meat (for meatballs)
- 100 g white asparagus (boiled)
- Eierstich (cooked egg garnish made of eggs, milk, and nutmeg)
- Fresh parsley, salt, and pepper
Preparation
- Whisk eggs and milk, steam to make Eierstich, and cut into cubes.
- Make small meatballs from minced meat and boil in the broth.
- Slice asparagus into bite-sized pieces and add to the soup.
- Add the Eierstich cubes and heat the soup over low heat.
- Sprinkle with freshly chopped parsley and serve hot.
Video
Practical notes before you go
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A traditional winter dish famously consumed in the Lower Saxony region. While known throughout Germany , serving it with Bregenwurst is unique to this area. Check the Map to find local traditional restaurants.
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Welfenspeise (Welf Pudding)
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Nienburger Spargel (Nienburg Asparagus)
A white asparagus dish famous throughout Germany , cultivated especially in the spring around Nienburg in the Lower Saxony region. You can find local markets selling fresh asparagus via the Map .