June 4, 2025

German Suppengrun

German Suppengrun: Germany’s Green Foundation

German Suppengrun (pronounced ZOO-pen-groon, meaning “soup greens” in German) is the classic German flavor base. Often, it is used much like mirepoix in French cuisine. It typically consists of carrots, leeks, and celeriac (celery root). It may also contain parsley, onions, and sometimes parsnips or lovage may also be included. The ingredients are either finely chopped or bundled together and simmered to flavor broths, soups, sauces, and stews.

What sets suppengrun apart is its aromatic, herbaceous depth and its reliance on celeriac instead of stalk celery. Celeriac brings a mellow, earthy flavor and creamy texture that works especially well in central European cooking. The leeks add a mild onion note, while carrots contribute sweetness and color.

Unlike mirepoix or soffritto, suppengrun is usually not sautéed. Instead, it’s boiled or simmered, often removed after cooking, similar to a bouquet garni. In German kitchens, you’ll often find it sold pre-bundled at markets, tied together with string and ready to drop into a bubbling pot.

Origins and Tradition

Suppengrun traces its roots to traditional German peasant cooking. Its frugality and flavor have always gone hand in hand. These vegetables were widely grown, affordable, and hearty, perfect for making nourishing, flavorful broths in cold northern climates. Over time, suppengrun became a cornerstone of German and Austrian cuisine. It forms the base of everything from beef consommé to lentil soup.

Its enduring presence reflects the German love for structure and precision. A good cook knows that starting with suppengrun ensures a balanced, aromatic foundation every time.

In short, German suppengrun is quiet, sturdy culinary architecture. It doesn’t show off, but it shows up, and that’s what makes it indispensable.

INGREDIENTS & DIRECTIONS

This recipe is a basic recipe that can be adapted in many ways.

German Suppengrun

Suppengrün (pronounced ZOO-pen-groon, meaning “soup greens” in German) is the classic German flavor base, used much like mirepoix in French cuisine. It typically consists of carrots, leeks, and celeriac (celery root), though parsley, onions, and sometimes parsnips or lovage may also be included.

Print Recipe

Prep Time 27

Total Time 27

Ingredients Method Notes

Ingredients

1 Leek Large and diced.
3 Carrots Diced.
1 1/2 Cup Celeriac (Celery Root) Diced.
1 Cup Parsley Finely chopped.

Method

Suppengrün is usually not sautéed. Instead, it’s boiled or simmered, often removed after cooking, similar to a bouquet garni.

Notes

Suppengrun can be bundled or added directly to the recipe. If it is bundled, then it is generally removed afterwards. It is not precooked but added to the recipe as needed. Usually, it is found in soups and stews, as the name implies.

You can add other ingredients with this as you desire. Ingredients such as onions, parsnips, or celery, if you can’t find celeriac.

Author: Mr. Sam

Filed Under: Boiling, European, German Cuisine, Information, Simmering, Vegetables

Tags: aromatic, classic, flavorbase, heritage, soup greens, traditional

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