HEARTWARMING VIENNESE POTATO SOUP (ALTWIENER ERDÄPFELSUPPE) – VIENNA, AUSTRIA
December 2, 2019
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!