Historic

Frog’s Legs Soup

A traditional Pennsylvania Dutch dish rooted in colonial cooking, blending delicate frog meat with rich stock, cabbage, and hand-prepared dumplings.

JUMP TO RECIPE

Prep 25m | Cook 1h 10m | Serves 6–8

COLONIAL • PENNSYLVANIA DUTCH • HERITAGE • SOUP • TRADITIONAL

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As heard in NPR

A Forgotten Dish from Pennsylvania Dutch Kitchens

Frog fries were once popular in colonial Pennsylvania but fell out of fashion during the nineteenth century.  However, the upcountry Dutch continued to consume a variety of frog dishes, especially during the summer.  This soup is just one of several local variations. For those squeamish about eating frogs, substitute them with chicken, and use chicken stock for the base.

Yield: Serves 6 to 8

Step 1: Prepare the Soup
Ingredients:

  • 6 pairs of skinned frogs legs (1 pound/500g)
  • ½ cup (75g) sliced leek (white part), plus chopped leek greens
  • 10 all-spice berries
  • 4 cloves
  • 2 fresh bay leaves
  • 1 tablespoon coriander seeds
  • 3 small pods of hot pepper or to taste
  • 2 quarts (2 liters) rich fish stock

Step 2: Assemble the Soup
Ingredients:

  • 3 tablespoons (45g) butter
  • Reserved frog meat (from Step 1)
  • 2 tablespoons (15g) flour
  • 2 cups (125g) finely shredded cabbage
  • ½ cup (65g) chopped spring onions (white part)
  • Reserved stock from Step 1 plus 1 quart (1 liter) rich fish stock
  • 1 cup (125g) Gnepplin aka poprobins or Spätzle
  • Salt and pepper to season
  • Garnish with minced parsley, dill, or marjoram. 

Instructions


Heat the butter in a deep stewing pan until it foams.  Dust the reserved frog meat with the flour then brown it lightly in the foaming butter.  Add the cabbage and spring onions, cover, and sweat 3 minutes, stirring from time to time.  Then add the reserved stock from Step 1 plus an additional quart (1 liter) of fish stock.  Once this begins to boil, add the Gnepplin and cook until tender (about 15 to 20 minutes).  Season and serve garnished with minced fresh herbs.