Deze recept vertalen naar uw taal... De pagina wordt automatisch vernieuwd.
Wiener Erdäpfelsuppe 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.
🧂 Ingrediënten
- 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)
👨🍳 Instructies
- 1
Dice the potatoes, root vegetables, onion, and bacon into small cubes.
💡 Pro Tips: Uniform size ensures even cooking. - 2
In a casserole dish or large pot, heat the butter over medium heat. Sauté 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 sauté 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.
💡 Pro Tips: 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.
💡 Pro Tips: 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.
💡 Pro Tips: 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.
💡 Pro Tips: Do not boil after adding cream to prevent curdling. - 9
Taste and adjust seasoning with salt and pepper. Serve hot, garnished with chopped chives.
💡 Pro Tips: Serve immediately for the best flavor and texture.
💡 Pro Tips
- ✓For a smoother consistency, you can purée about half of the soup before adding the cream.
- ✓If you prefer a richer flavor, use homemade beef stock.
- ✓Leftover soup can be stored in the refrigerator for up to 3 days.
✨ Ideeën voor Variaties
Inspiratie voor uw eigen versie van dit recept
- 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.