MAIN INGREDIENTS
Alt-Wiener Suppenhuhn is a traditional soup originating from Vienna. The soup is usually made with a combination of chicken, carrots, parsley, celery, onions, allspice, peppercorns, bay leaves, cloves, thyme, chives, salt, pepper, egg yolks, cream, peas, mushrooms, flour, and butter.
The chicken and root vegetables are boiled in water, while half of the onion is fried in a pan until almost black with the cut side down. The herbs are tied in a bag and placed into the pot. The soup is cooked until the meat becomes tender, and it's then removed from the bones and cut into pieces.
MAIN INGREDIENTS
Kärntner kirchtagssuppe is a traditional soup from the Carinthia region, often served during church festivals (German Kirchtag). This hearty soup is typically made with a rich broth containing a variety of meats such as beef, pork, and chicken.
It also includes a mix of vegetables and is flavored with herbs and spices. A unique ingredient often added is saffron, which gives the soup a distinctive yellow color and a rich, aromatic flavor. It is traditionally eaten with a piece of Carinthian reindling.
Klachelsuppe is a traditional soup originating from Styria. The word klachel in the name of the soup refers to its key ingredient – pork knuckle. The soup also contains soup greens such as carrots, celery, and parsley, bay leaves, juniper berries, peppercorns, marjoram, sour cream or heavy cream, flour, salt, pepper, and a dash of white wine, if desired.
The pork knuckle is cooked with the vegetables, and the bones are later removed, while the meat is chopped into small pieces. The flour is mixed with the cream, and the combination is stirred into the soup with seasonings and white wine. The meat is then returned to the pot for a while, and the soup is traditionally served hot.
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