Klachelsuppe
Klachelsuppe (also Klachlsuppe ) is a culinary specialty of Styria and Carinthia , which is made from pork knuckle , roots and spices. The Klachelsuppe used to be especially prepared on slaughter days and served with Heidensterz in south-east Styria and also in the Carinthian Jauntal . The word "Klachel" is a regional Austrian name for the pork knuckle, the original meaning is Glockenschwengel.
The Klachelsuppe is to burn versprudelte soup of chopped pork and vegetables. It is usually made from sliced pork knuckle and onion slices and spices such as bay leaves , juniper berries , peppercorns and cloves . The soup is also eaten with boiled potatoes , grated horseradish or billy bread.
Web links
- Klachelsuppe recipe on Koestliches-Oesterreich.at ( Memento from July 5, 2014 in the Internet Archive )
Individual evidence
- ^ Heinz Dieter Pohl : The Austrian kitchen language. A lexicon of typical Austrian culinary specialties (with linguistic explanations) . Praesens-Verlag, Vienna 2007, ISBN 3-7069-0452-7 , ( Studia interdisciplinaria Ænipontana 11), p. 88