Rindsuppe
(Austrian Clear Beef Soup)
Soups are the essential part of Austrian cuisine, and the most popular clear soup in the country is the simple rindsuppe. This particular variety has played a vital role in the Viennese culinary history, with which it is usually associated. The preparation of the broth is time-consuming and often includes boiling only beef bones for a long time.
The meat is cooked separately, usually in large pieces, and is subsequently sliced or cubed, then served. The most common vegetables cooked with the meat include carrots, parsley, celery, and leeks, which are also served together with the diced meat.
The onions are typically roasted on an open flame before being added to the soup. While the meat and vegetables are cooking, the foam is left untouched, and only when all of the ingredients are thoroughly cooked, the soup is strained to get its characteristic, clear golden color. Read more
The soup is usually served with traditional thin wheat noodles, but other varieties might include semolina and liver dumplings. Rindsuppe is served everywhere in Austria, and it can easily be found in every traditional Gasthäuser restaurant.
It is usually served as a part of a large three-course meal, either as an appetizer or as the first course.
