์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Wiener Erdรคpfelsuppe mit Speck und Pilzen
Viennese Potato Soup with Bacon and Mushrooms
A classic Viennese potato soup featuring crispy bacon and earthy mushrooms, simmered in a rich broth. This hearty soup is a staple in Austrian cuisine, offering a comforting and savory experience.
๐ง ์ฌ๋ฃ
- 300 g Potatoes(peeled and cut into 1 cm cubes)
- 120 g Root vegetables (carrots, turnips, parsnips)(peeled and cubed)
- 0.5 large Onion(chopped)
- 50 g Bacon(cubed)
- 100 g Fresh mushrooms (e.g., porcini, chanterelle)(cleaned and cut into bite-size pieces)
- 4 tbsp Butter
- 1 tbsp Flour
- 1.25 l Beef stock(about 1 1/4 liters)
- 125 ml Cream(about 0.2 pt)
- 1 Bay leaf
- Marjoram(to taste)
- Caraway seeds(ground, to taste)
- 1 clove Garlic(crushed)
- Salt(to taste)
- Pepper(freshly ground, to taste)
- dash White wine(optional)
- Chives(chopped, for garnish)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Dice the potatoes, root vegetables, onion, and bacon into small cubes.
๐ก ์ ๋ฌธ๊ฐ ํ: Uniform size ensures even cooking. - 2
In a casserole dish or large pot, heat the butter over medium heat. Sautรฉ the chopped onion and bacon until the onion is translucent and the bacon is slightly rendered.
- 3
Add the cubed root vegetables and mushroom stems (if using) and sautรฉ for another few minutes.
- 4
Dust the mixture with flour and stir for about a minute until lightly browned. Add a dash of white wine (if using) and stir.
๐ก ์ ๋ฌธ๊ฐ ํ: The flour acts as a thickener. - 5
Pour in the beef stock and stir well to combine. Add the bay leaf, marjoram, ground caraway seeds, crushed garlic, salt, and pepper. Bring to a boil.
๐ก ์ ๋ฌธ๊ฐ ํ: Ensure all ingredients are well incorporated. - 6
Reduce the heat to low, cover, and simmer for about 10 minutes. Then, add the cubed potatoes and continue to simmer for another 15 minutes, or until the potatoes are tender.
๐ก ์ ๋ฌธ๊ฐ ํ: Stir occasionally to prevent sticking. - 7
While the soup simmers, fry the chopped mushroom caps in a separate pan until golden.
- 8
Remove the bay leaf from the soup. Stir in the fried mushrooms and the cream. Heat through briefly without boiling.
๐ก ์ ๋ฌธ๊ฐ ํ: Do not boil after adding cream to prevent curdling. - 9
Taste and adjust seasoning with salt and pepper. Serve hot, garnished with chopped chives.
๐ก ์ ๋ฌธ๊ฐ ํ: Serve immediately for the best flavor and texture.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a smoother consistency, you can purรฉe about half of the soup before adding the cream.
- โIf you prefer a richer flavor, use homemade beef stock.
- โLeftover soup can be stored in the refrigerator for up to 3 days.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a tablespoon of sour cream to each serving for extra tanginess.
- Incorporate a pinch of cayenne pepper for a subtle heat.
- For a vegetarian version, omit the bacon and use vegetable stock.