Old Viennese soup pot
The Alt-Wiener Souppot is a traditional dish of Viennese cuisine and consists of clear beef soup , vermicelli and a range of meat and vegetable deposits. It is usually not served in a conventional soup plate, but in a soup tureen with a porcelain lid.
preparation
Traditional preparation takes at least two and a half, but usually up to four hours. The meat inserts are usually made Schulterscherzel , leg meat , veal tongue and chicken . Due to the different cooking times of these different types of meat, a sure instinct is required during preparation. In the simplified form, only beef is used.
Other ingredients are soup vegetables and vermicelli. When spices are cloves , a bay leaf , salt and peppercorns and lovage and parsley provided. Depending on the recipe, sherry , garlic , chives and horseradish can also be used. During the process, beef malt , leek and onion are also cooked in the classic variant , but these are removed around twenty minutes before the end of the cooking time. If the soup is not clear, it can be clarified before serving.
Status
Due to the elaborate preparation process, the traditional old Viennese soup pot is relatively seldom prepared in private households, but is often offered in Austrian (especially Viennese) restaurants. Simple variants, which contain beef as the only type of meat or in which the vermicelli is replaced by other noodles or fried potatoes , are sometimes offered as a Viennese soup pot or plain soup pot . The old Viennese soup pot is also sold as a ready -made soup in food retailers . The term Old Vienna is often used as part of the name of dishes, products or catering establishments to convey a nostalgic feeling of Biedermeier Vienna.
Individual evidence
- ↑ I cook: Altwiener Soup Pot , accessed on November 17, 2015