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WIENER SUPPENTOPF

A classic and a must in the Cafés in Vienna for lunch! It's filling and tastes delicious (especially when it's cold outside)! 

TOTAL TIME: 2h30 

Serves: 6

INGREDIENTS

METHOD

  • 600 g beef Swank 

  • 250 g bone marrow (beef) 

  • 1/2 kg carrots 

  • 300g root vegetable 

  • 1/2 kg celery 

  • 5 leafs of leek 

  • 2 sprig parsley

  • 80g chives 

  • salt & pepper​

1. Peel the carrots, celery and root vegetable. In a big pot (approx. 6 liters), add all the ingredients (except the noodles) and fill it up with water so that the ingredients are fully covered.

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2. Cook for 2 hours on medium heat.

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3. Pour the soup (in a separate pot) through a sieve. 

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4. Chop the carrots, celery and 2 leafs of leek. Cut the meat into small pieces. Add the meat, carrots and celery to the clear soup. Season to taste with salt and pepper.

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5. In a separate pot with boiling water, cook the soup noodles for 3-5mins. Sieve them when finished and add them to the soup.

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6.Chop the chives. Prepare it in a small bowl to put it on the table (so everyone can individually add it to their soup).

 

Guten appetit!

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Difficulty grade: medium

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