Hunter's Soup (Jägersuppe)
A hearty German soup, Jägersuppe (Hunter's Soup) features a rich tomato base, earthy mushrooms, smoky bacon, and tender venison or other game meat. This rustic soup is perfect for a cold evening.
Ingredients
- •6 oz Bacon (cut into lardons)
- •1 medium Onion (chopped)
- •8 oz Mushrooms (sliced (cremini or mixed wild mushrooms))
- •1 lb Venison or other Game Meat (cut into 1-inch cubes (beef can be substituted))
- •2 tbsp Tomato Paste
- •28 oz Canned Crushed Tomatoes
- •4 cups Beef Broth
- •1 tsp Dried Thyme
- •1/2 tsp Dried Marjoram
- •1 piece Bay Leaf
- •1 tsp Sugar (optional, to balance acidity)
- •to taste Salt
- •to taste Black Pepper
- •2 tbsp Fresh Parsley (chopped, for garnish)
- •to taste Sour Cream or Crème Fraîche (optional, for garnish)
Instructions
- 1.
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Time: 8 min - 2.
Add the chopped onion to the pot and cook in the bacon fat until softened, about 5 minutes.
Time: 5 min - 3.
Add the sliced mushrooms and cook until they release their moisture and start to brown, about 8 minutes.
Time: 8 min - 4.
Add the cubed venison (or beef) to the pot and brown on all sides. Season with salt and pepper.
Time: 5 min - 5.
Stir in the tomato paste and cook for 1 minute.
Time: 1 min - 6.
Pour in the crushed tomatoes and beef broth. Add the dried thyme, marjoram, and bay leaf. Bring to a simmer.
Time: 2 min - 7.
Reduce the heat to low, cover, and simmer for at least 30 minutes, or until the meat is tender. If using beef, it may take longer.
Time: 30 min - 8.
Stir in the cooked bacon. Taste and adjust seasoning with salt, pepper, and sugar (if using). Remove the bay leaf before serving.
Time: 2 min - 9.
Serve hot, garnished with fresh parsley and a dollop of sour cream or crème fraîche, if desired.
Tips
- 💡For a richer flavor, use smoked bacon.
- 💡If you don't have venison, beef chuck works well as a substitute. Cut it into smaller pieces for faster cooking.
- 💡Add a splash of dry red wine after browning the meat for extra depth of flavor.
- 💡Adjust the amount of thyme and marjoram to your preference.
Recipe from TheCookbook.ai
Created by Shannon Williams