HEARTWARMING VIENNESE POTATO SOUP (ALTWIENER ERDÄPFELSUPPE) – VIENNA, AUSTRIA
December has arrived and Christmas is almost upon us! If now isn’t the best time to eat some delicious, heartwarming Viennese potato soup, then I don’t know what is!
This soup is a hot and hearty medley of potatoes, carrots, and celeriac, combined with various herbs and spices. It is the perfect cozy evening meal to welcome the chills of the winter season!
The History of Viennese Potato Soup
Potatoes were first brought to Vienna in 1588 by botanist Charles de L’Ecluse. Despite initially considered to be harmful and noxious, during the Napoleonic Wars, the popularity of potatoes increased due to wide food shortages.
Today, potatoes are a prominent ingredient in various Viennese dishes and are served in a variety of ways. These include being boiled, fried, puréed and even being used as a dough for Austrian dumplings or noodles!
Our Cooking Class Experience
Ben and I learned this delicious recipe during a fantastic cooking class in Vienna which we organised through Airbnb Experiences.
We spent three hours in a beautiful Viennese Biedermeier-Style house from the 1800s, learning a wide variety of dishes from soup, to schnitzel to strudel. Our host was extremely welcoming and accommodating and possessed a true passion for her country’s cuisine and family history.
Traditional Viennese potato soup usually features dried porcini mushrooms, however, as your lovely author is allergic, they have been left out from this recipe!
If you do wish to include mushrooms for a more authentic recipe, use 15 grams of dried porcini or fresh button mushrooms.
Welcome Christmas-time with the cozy cuddle of some hearty traditional Austrian soup – the PERFECT hot dish for a cold winter night!
I hope you enjoy this heartwarming Viennese recipe! Let us know if you make any additions or substitutions, for example – mushrooms!
For a sweet winter treat, why not try my Sweet and Fluffy Belgian Waffles?
Mahlzeit!
-ARIA
AuthorariaesmeraldaDifficultyBeginner
Chop the onions into small cubes and fry them in a big pot with some oil
Cut the bacon into small strips and add to pot with onion and continue to fry
Peel the potatoes and chop into 2cm cubes, cut the carrots and celeriac into 1cm cubes
Put the potatoes, carrots, and celeriac into the pan and roast for a minute or two and then add the vegetable stock
Add the crushed garlic, herbs and bay leaf and let the soup cook for 15 minutes on low heat until vegetables are soft
Pour in the vinegar and take out the bay leaf
In a small bowl, whisk together the sour cream and flour, add the mix to the soup and bring to the boil
Serve immediately alone or with crusty bread rolls
Ingredients
Directions
Chop the onions into small cubes and fry them in a big pot with some oil
Cut the bacon into small strips and add to pot with onion and continue to fry
Peel the potatoes and chop into 2cm cubes, cut the carrots and celeriac into 1cm cubes
Put the potatoes, carrots, and celeriac into the pan and roast for a minute or two and then add the vegetable stock
Add the crushed garlic, herbs and bay leaf and let the soup cook for 15 minutes on low heat until vegetables are soft
Pour in the vinegar and take out the bay leaf
In a small bowl, whisk together the sour cream and flour, add the mix to the soup and bring to the boil
Serve immediately alone or with crusty bread rolls
3 Comments
melahughes61yahoocouk
Sounds like a really warming meal for Winter. I will definitely try it
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