Soups, often featuring egg noodles, are characteristic of the Pennsylvania Dutch. Pennsylvanian Dutch homes have traditionally had many broths on hand (vegetable, fish, poultry, and other meats) from the saving of any extra liquids available: "The Pennsylvania Dutch developed soup making to such a high art that complete cookbooks could be written about their soups alone; there was an appropriate soup for every day of the year, including a variety of hot and cold fruit soups."William Woys Weaver, Sauerkraut Yankees: Pennsylvania Dutch Foods & Foodways (2nd ed.) (2002), p. 93. Soups were traditionally divided into different categories, including Sippli, which is a light broth, Koppsupper, a cup soup, Suppe, which is a thick, chowder soup often served as a meal with bread, and G'schmorte, a soup with no broth often like a Brei or gravy.William Woys Weaver, Sauerkraut Yankees: Pennsylvania Dutch Foods & Foodways (2nd ed.) (2002), p. 94.
