One of the greatest things in Austria, in my oppinion is food. Due to Austrias history a lot of dishes from countries all over Central Europe have been incorporated and adapted a lot of regional dishes from Italy, Bohemia, Hungary and other countries into the Austrian Cuisine.
I want to start a new “series” in this blog where I will introduce you to a lot of Austrian Food. I will start today with some soups, that you will find in almost every Austrian restaurant.
- Frittaten-Suppe: this is a beef soup, which has stripes of pancakes in it.
- Tiroler-Knödel-Suppe: this is a beef soup with dumplings made out of bread and bacon (Speck) in it. The tyroleans therefore call it Speck-Knödel-Suppe, but the more reknown name is Tiroler Knödel Suppe.
- Leber-Knödel-Suppe: this is a beef soup with dumplings with Liver in it. You might also get it as Leber-Spätzle-Suppe, with way smaller dumplings in it. For some reason I love the Knödel but cannot stand the Spätzle, but I guess thats just me.
- Griessnockerl-Suppe: another beef soup – this time with small dumplings made of Semolina. An absolut classic, which I stronly recommend.
- Wiener Festtagssuppe: another beef soup, which can be taken as a main course, too. It has noodles, some pieces of beef and some vegetables in it. Continue reading