Soup Recipes

Thick soup made with split peas, ham, and aromatic vegetables. Ingredients (Serves 4–6) 500 g dried split peas, rinsed 1 ham hock or 400 g gammon joint 1 onion, chopped 2 carrots, diced 2 celery stalks, chopped 1 bay leaf 1 sprig fresh thyme Salt and freshly ground black pepper, to taste Fresh parsley, chopped (for garnish) Preparation Cook the ham: Place ham hock or gammon in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 60–90 minute

Hearty barley and vegetable soup with lamb or beef. Ingredients (Serves 4–6) 500 g lamb or mutton neck or shoulder, diced 100 g pearl barley 2 tbsp vegetable oil or butter 1 onion, chopped 2 carrots, diced 1 turnip or swede, diced 1 leek, sliced 1 celery stalk, chopped 1 bay leaf 1 sprig fresh thyme Salt and freshly ground black pepper, to taste Fresh parsley, chopped (for garnish) Preparation Prepare the barley: Rinse pearl barley under cold water and soak for 1–2 hours if t

Traditional beef broth with liver dumplings, very popular in Austria and Bavaria. Ingredients (Serves 4) For the Broth: 1 liter Fleischbrühe (beef broth) Salt and pepper, to taste Fresh parsley, for garnish For the Liver Dumplings (Leberknödel): 200 g beef or pork liver 100 g day-old bread, cubed 1 small onion, finely chopped 1 egg 2 tbsp flour 1 tbsp butter Salt, pepper, and nutmeg, to taste 2–3 tbsp chopped parsley Preparation Prepare the liver dumpling mixture: Sauté onion

Semolina dumpling soup served in clear broth, a staple in Austrian cuisine. Ingredients (Serves 4–6) For the Broth: 1 liter Fleischbrühe (beef broth) or chicken broth Salt and freshly ground black pepper, to taste Fresh parsley, chopped, for garnish For the Semolina Dumplings (Grießnockerl): 2 eggs 60 g semolina (Grieß) 30 g butter, softened 1 pinch nutmeg Salt and freshly ground black pepper, to taste 1 tbsp chopped parsley Preparation Prepare the dumpling mixture: Beat eggs