Viennese Veal Soup Recipes

VIENNESE VEAL SOUP

Steps:

• 1. in a large soup pot with 3 oz of the butter, saute the veal, onion, carrots, celery and half of the parsley for about 5 min. Add the herbs and spiices, stock and 1/2 quart water. Simmer until veal is tender, about 45 minutes. 2. In a small saucepan over medium heat, make a roux with the remaining 4 oz butter and a suitable amount of flour. Add the roux to the soup while stirring constantly until thickened. Season. 3. slowly drip the beaten eggs into the soup, and simmer for a few more minutes to ensure the roux has been cooked. 4. this soup is best after cooling overnight in the fridge. Simply reheat and garnish with remaining parsley

AUTHENTIC VIENNESE GOULASH (WIENER FIAKERGULASCH)

Steps:

• Heat oil or lard in a heavy pot. Add onions and garlic and under constant stirring saute until very dark. Add salt.
• Add meat in batches, brown on all sides before adding next batch.Do not let the meat steam, raise the heat and add oil if necessary.
• Saute meat until browned on all sides, add paprika, stir until fragrant but watch out so it doesn't burn.
• Add broth, caraway seeds, majoram and tomato paste and simmer until meat is tender. Depending on the cut, this can take up to 2 hours.If it gets too dry, add some broth.
• When the meat is tender, make a slurry with the flour and a few ts of water and add little by little, checking on the thickness of the sauce.
• Simmer until the floury taste is gone and the sauce has the perfect consistency.
• Enjoy with spaetzle, dumplings or noodles.

VIENNESE BEEF SOUP

Steps:

• Taking the white parts of the leek only, clean and thinly slice them.
• Scald bones and rinse in cold water.
• Put beef and water in a large kettle; bring to a boil.
• Add bones, salt and pepper.
• Slowly bring to a full simmer; remove any scum from the top.
• Cook over low heat, partially covered, 1 1/2 hours.
• Again remove any scum from the top.
• Add remaining ingredients and continue to cook about 40 minutes, until meat and vegetables are tender.
• Remove and discard parsley, bay leaves, and bones.
• Take out the meat and cut into bite sized pieces, discarding any gristle.
• Return meat to soup.
• You may also add noodles, rice or dumplings to the finished soup.

RICH VIENNESE POTATO SOUP

Steps:

• Place 1 tablespoon oil and 2 tablespoons broth in a large, non-stick pot over medium heat. Add the onions, leeks and marjoram and saute for 15 minutes, or until vegetables are tender.
• Add the potatoes and 7 cups broth, reduce heat to low, cover and simmer for 25 minutes. Add the heavy cream, ground black pepper and cardamom. Puree the soup in small batches in a blender or food processor.
• Place the mushrooms and the remaining 1 tablespoon of broth in a large skillet over medium heat and saute until the liquid evaporates and the mushrooms are golden in color. Season with salt and pepper to taste. Add the mushrooms, precooked carrots and precooked potatoes to the pureed soup. Stir together and serve.