What is stone soup made of

The story of the Soups

Soup is the name of the very well-known, spoon-fed dish that serves both healthy and sick people, which is either simply made from bread and water, cofent (half or aftertaste), yes, which is stronger, made from meat broth, wine, milk and beer, or with a lot of meals different other nutritious and healthy ingredients can be added and changed, ...

Definition of soup from the year 1744, published in the 41st volume of the lexicon "Large complete Universal Lexicon of all science and arts ..." by Johann Heinrich Zedler (1706-1763)

Where does the word soup come from?

  • German - soup
  • Spanish - Sopa
  • French - soupe
  • Italian - Zuppa
  • English - Soup
  • Dutch - soep

As old as the meaning of soup-like dishes for our diet is, the word soup is in and of itself and has a similar spelling and meaning in many European countries:

The "soup, soup, soup", the "slurp, drink, booze" of a more or less liquid dish. The "soppe", a liquid dish with an insert or dipped cuts or "soupe", the meat broth with bread as an insert.

Today we understand soup as a warm or cold, liquid or creamy dish, which is served with or without a filler, as a starter or as a full meal. The demarcation to the stew (everything from one pot) as a filling and therefore wholesome dish is fluid.

First steps

It was with the porridge or the soup that people gained their first cooking experiences. Raw food, which was often difficult to digest, was steamed in pits lined with animal skins or boiled in water heated with hot stones. Soups in today's sense were only made possible with the invention of cooking vessels made of fired clay and loam around 7500 BC. Be prepared. Together with the development of humans, from hunters and gatherers to sedentary arable farmers and ranchers, this made it possible to increasingly change eating habits. In addition to meat, more and more vegetable foods played a role and the main components of porridges and soups were various types of grain grown from wild grasses, as well as legumes.

You can only distinguish between puree, porridge, porridge and soup by adding more or less liquid and thus a form suitable for "spooning" or drinking. The predominantly mushy hot dishes were eaten mainly with the fingers but also with spoon-shaped objects such as mussels or pieces of bark. On the other hand, more liquid dishes or soups were often drunk or sipped. The introduction and spread of a spoon as a eating utensil is first known from Egypt, where around 5000 BC. Spoons made of wood or stone were in use. While there was a downright spoon cult in the Middle Ages in the Arab-Islamic world, people in Germany only ate with fingers at that time. The term “soup” or “soppe” only became common in Germany in the 14th century and referred to a so-called “slurp dish”: a liquid dish with a filler or dipped cuts, eaten sipping. It was not until the 17th to 18th centuries that the use of cutlery and eating from your own plate caught on in Europe. However, this was initially limited to the upper class, while in the peasant classes eating from a common bowl or hollow in the table was common until the early 20th century.

Further development in Europe - the soup becomes "noble"

The increasing use of spoons and one's own plate made it possible to eat more liquid and lighter soup. For a long time it was more of a poor dish and, above all, a rather thick dish from a saucepan, in which all possible ingredients collected during the day, became finer. New creations kept developing.

Many, such as the bouillabaisse, were first created in the monastery kitchens. However, these were only intended for the rich or, like the Spanish soup “Olla” (an originally rustic stew made from many types of meat, vegetables and spices), became more and more popular in the aristocratic houses of Europe. Soups as we know them today developed largely under the influence of French cuisine. The Sun King Louis XIV (1638 - 1715) in particular contributed to this with his fondness for soups. For example, up to four different soups should always have been served in a normal meal.

In simple households, soups continued to have a different status, especially in times of hunger, and were served as nutritious but also inexpensive meals, from thick morning soups to invigorating meat broths. With the invention of the first overpressure pot in 1681, the latter could also be prepared quickly and cheaply in the poor houses.


Source: Ingrid Haslinger "Steam rose from the pot"; Mandelbaum-Verlag; 1st edition 2010
Fritz Ruf "The very well-known serving spoon-fed dish"; BeRing Verlag; 1989