Agrarian Brandenburg Soup Culinary Research

Five soups for the farm year, each with its history and chemistry: Berliner Kartoffelsuppe with marjoram, Prussian pea soup by way of the Erbswurst, borscht soured with beet kvass and served with sour cream, Hühnersuppe with semolina and bread dumplings, and a storage pumpkin soup. It sets them in a seasonal calendar, works out the wood a copper cauldron burns, and explains keeping and reheating without refrigeration. The protocols are written for 100 litres and 300 people.