Soup Recipes

Clear beef soup with thin pancake strips, a classic Austrian favorite. Ingredients (Serves 4) For the Beef Broth: 1 kg beef shank or bones 2 liters water 2 carrots, chopped 1 leek, sliced 1 celery stalk, chopped 1 onion, halved (optionally charred) 2 bay leaves 6–8 black peppercorns Salt, to taste For the Frittaten (Pancakes): 2 eggs 100 ml milk 50 g all-purpose flour 1 pinch salt 1 tsp oil or butter (for frying) To Serve: Chopped fresh parsley Preparation Prepare the beef br

Clear, slow-simmered beef broth served as a base or with simple garnishes. Ingredients (Serves 6–8) 1 kg beef bones and/or beef shank 2 liters cold water 2 carrots, chopped 1 leek, sliced 1 celery stalk, chopped 1 onion, halved (optionally charred) 2 bay leaves 6–8 black peppercorns 1 tsp salt Fresh parsley, for garnish Preparation Start the broth: Place beef bones and meat in a large pot. Cover with cold water and bring slowly to a simmer. Skim off any foam that rises to the

Thick yellow pea soup, traditionally served with ham or smoked meat. Ingredients (Serves 4–6) 250 g yellow split peas 1 liter water or vegetable stock 200 g smoked ham, diced (or ham hock) 1 large onion, chopped 2 carrots, diced 1 small leek, sliced 1 tsp salt (adjust to taste) Freshly ground black pepper, to taste Optional garnish: chopped fresh parsley or croutons Preparation Prepare the peas: Rinse yellow split peas under cold water. Cook the soup: In a large pot, combine

Hearty soup with beef or lamb, root vegetables, and barley. Ingredients (Serves 4–6) 500 g beef with bone (shank, chuck, or stew meat) 2 liters water 3 carrots, sliced 2–3 potatoes, diced 1 leek, sliced 1 small celery root or stalk, chopped 1 small onion, chopped 1 tsp whole black peppercorns 2 bay leaves Salt, to taste Fresh parsley, chopped, for garnish Optional additions: Cabbage, parsnip, or rutabaga for extra flavor Small pasta or rice Preparation Prepare the broth: Plac