Dining: Austrian starters

Rindssuppe (clear soup, a basis)
4 people

soup:
1 kg beef (for soup)
2 carrots
1 whole parsley (with root)
1/2 celery, chopped
1 big onion
1 chopped bone, with marrow
salt and pepper
water

Chop the onion in two pieces and keep the shed. Maybe roast the cut surface slightly to achieve a nicer colour of the soup. Chop all the other ingredients except the meat and put everything into a large pot, which should be filled with water. Boil it for at least 2 hours.

Eachtlingsuppe – potato soup
4 people

50 grams tender beef
1 L soup (as described above or from stock)
4 eggs
1/2 kg potatoes
250 mL milk
1 tablespoon butter

Chop the beef and boil it in the soup. Separate the egg white from the yolks. Beat the egg white until stiff and mix it with the boiling soup, whilst stirring it. Then boil and mash the potatoes, mix them with the milk and butter and add them gradually to the soup until it thickens.

Winer Suppentopf
(per person)

100 g noodles
1 - 2 Wieners
some peas
the carrots and some beef from the soup

Klachelsuppe – Pig soup
4 people

1 pig’s leg
2 L water
a bouquet of parsley, carrots and celery
1 onion
1 shot of vinegar
salt, pepper
2 tablespoons of flour
250 mL sour cream

Mix parsley, the chopped onion, carrots and celery as well as the vinegar and boil the leg in this mixture until done. Then loosen all the meat in little pieces. Remove the onion, carrots and celery pieces, cut some and put them back to the soup. Then mix the sour cream with the flour, add the mixture to the soup and boil for some minutes. Add the meat and seasoning.

Warm beer-and-cheese pastry
4 people

4 pieces of bread
60 g butter
4 yolks
125 g grated cheese
1 pitch of paprika
125 mL lager beer (“Märzen”)

Mix butter, yolks, cheese, paprika and beer and put this mixture on the bread. Then bake the bread at 200 degrees Celsius until golden-brown and eat them in soup (see above) or plain as a starter.

Boil the noodles and peas, chop the sausages, beef and carrots and add the soup (see above).

Erdapfelkas
as spread on dark bread

Boil about 1 kg of potatoes, mash them, add some salt and pepper, one fine-chopped onion, 1/4 L sour cream, 1/4 L sweet cream and lots of chopped chives - sounds archaic, but makes a wonderful spread on Austrian whole grain bread.

Links

Main courses from Austria

Salzburg's sweetest desserts

Beer, Red Bull or milk: drinks of Austria

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