Hot German Beer Soup Heisse Biersuppe

chef.jackson's picture

Jun. 30, 2011


Beer 36 Ounce (3 Cans Or Bottles)
Sugar 4 Tablespoon
Egg yolks 2
Dairy sour cream 1 Cup (16 tbs)
Flour 1/4 Cup (4 tbs)
Cinnamon 1/2 Teaspoon
Salt 1/4 Teaspoon
Pepper 1 Dash
Rye bread slices 4 Large
Shredded muenster cheese/Brick cheese 1/2 Cup (8 tbs)



1. In a large, heavy bottomed saucepan, combine beer and sugar

2. Heat over low flame, stirring until sugar dissolves and without boiling.

3. In a bowl, blend together the egg yolks, sour cream, flour, cinnamon, and seasoning, beating until smooth.

4. Pour a little of the hot beer into the egg mixture and blend.

5. Gradually stir egg mixture into the hot beer in the saucepan and cook, stirring continuously until the soup has thickened.

6. Use a cookie cutter or base of beer can to cut out rye bread circles.

7. Sprinkle with cheese and place breads under a broiler for 3-4 minutes until it melts.


8. Ladle the hot beer soup into warmed soup bowls and float a cheesy rye crouton on top.

9. Serve immediately.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 501Calories from Fat 170

 % Daily Value*

Total Fat 19 g29.2%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 566 mg23.58%

Total Carbohydrates 54 g18%

Dietary Fiber 3 g12%

Sugars 18 g

Protein 12 g24%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet