Book of Days Tales

On this date in 1936 German Chancellor Adolf Hitler unveiled the “people’s car,” later called the Volkswagen. It is often erroneously stated that Hitler designed the car: he did not. Sometimes it is also stated that he sketched the design on a napkin. If so, he was certainly copying designs that were already being offered. Ferdinand Porsche, a well-known designer of high-end vehicles and race cars, had been trying for years to get a manufacturer interested in a small car suitable for a family. He felt the small cars at the time were just stripped down big cars. Instead he built a car he called the “Volksauto” from the ground up in 1933, using many of the ideas floating around at the time and several of his own, putting together a car with an air-cooled rear engine, torsion bar suspension, and a “beetle” shape, the front hood rounded for better aerodynamics (necessary because it had a small engine). His design became the VW Beetle. A new factory for the car’s manufacture started 26^th May 1938 in the new town of KdF-Stadt (modern-day Wolfsburg), which had been purpose-built for the factory workers.

Lower Saxony, where Wolfsburg is located is famous for a number of dishes including Hochzeitssuppe (literally: “wedding soup”). It is a clear soup based on chicken broth, filled with small meatballs (Fleischklößchen), asparagus heads, noodles and savory egg custard garnish (Eierstich). Various versions of hochzeitssuppe are now eaten throughout Germany by the bride and groom and guests, traditionally after the wedding ceremony, and it is usually served as the starter on the menu at the wedding reception.

Preparing the soup is a bit of a rigmarole. All of the ingredients should be prepared separately, not in the broth, and kept warm before serving. To serve the soup, arrange the warm ingredients in bowls, and then pour hot broth over them, then garnish. This method guarantees that every guest has a fair mix of all the ingredients. Here’s the basics with (rough) proportions for about 8 servings.

Hochzeitssuppe

Begin with a rich, clarified chicken broth, brought to a simmer.

You can use a number of vegetables if you wish, but white asparagus and carrots are traditional. Cut them into small pieces and simmer until al dente. Keep warm.

Take equal quantities of spicy German sausage meat, such as Thüringer Mett, and ground beef, and mix it thoroughly with a beaten egg and some breadcrumbs. Roll the mix into small meatballs, and poach them gently in water or stock (not the soup stock). Keep warm.

You can make the eierstich, egg custard, in several ways. Beat together 1 cup of milk or cream, 2 eggs and 2 egg yolks, plus a dash of freshly ground nutmeg and salt. Don’t be so vigorous that a froth forms. Pour the mix into sealable plastic pouches, close them tightly, and place in boiling water for 10 minutes, or until the custard is firm. Unseal the pouches and cut the custard into small pieces. I have little decorative cutters for this job. Keep warm.

If you like you can also cook some flat egg noodles.

Serve the soup in wide bowls. Arrange the vegetables, meatballs, custard, and noodles (if used), in individual bowls, pour over the hot broth, garnish with chopped chives or parsley, and serve.