Top 13 Austrian Soups

Kürbis suppe or pumpkin soup is a simple dish typical of the traditional Burgenland cuisine. The soup is usually made with diced or grated pumpkin flesh that is lightly sautéed with vegetables before it is simmered in water, chicken stock, or beef broth until all the ingredients are tender. Typical vegetables used in the soup include onions, garlic, potatoes, carrots, leeks, and celery, while the selection of spices and seasonings usually includes salt, pepper, paprika, nutmeg, cumin, dill, and vinegar. The soup is commonly thickened with flour or cornstarch, and once cooked, it is usually combined with cream and puréed until it gets a smooth or porridge-like consistency. A bowl of this creamy pumpkin soup is typically enjoyed while it's still hot as an appetizer. Traditionally, the soup is served with crispy croutons and a dollop of sour cream drizzled with pumpkin seed oil on top.Expand

Soups are the essential part of Austrian cuisine, and the most popular clear soup in the country is the simple rindsuppe. This particular variety has played a vital role in the Viennese culinary history, with which it is usually associated. The preparation of the broth is time-consuming and often includes boiling only beef bones for a long time. The meat is cooked separately, usually in large pieces, and is subsequently sliced or cubed, then served. The most common vegetables cooked with the meat include carrots, parsley, celery, and leeks, which are also served together with the diced meat. The onions are typically roasted on an open flame before being added to the soup. While the meat and vegetables are cooking, the foam is left untouched, and only when all of the ingredients are thoroughly cooked, the soup is strained to get its characteristic, clear golden color. The soup is usually served with traditional thin wheat noodles, but other varieties might include semolina and liver dumplings. Rindsuppe is served everywhere in Austria, and it can easily be found in every traditional Gasthäuser restaurant. It is usually served as a part of a large three-course meal, either as an appetizer or as the first course.Expand

Flädlesuppe or frittatensuppe (as it is known in Austria) is a traditional and Austrian soup that consists of a rich broth with thin strips of flädle (frittaten) pancakes, hence the name of the soup. Although the traditional version calls for beef broth as the base, chicken or vegetable stock may be used as well. The soup is often enhanced with chunks of steamed or sautéed vegetables such as leeks, carrots, celery, and green onions. After assembling the sliced and rolled strips in each serving bowl, this piping hot soup is poured over them and the whole thing is finished with a handful of freshly chopped herbs such as parsley, chives, or celery leaves on top.Expand

Leberknödelsuppe is a traditional and Austrian soup featuring liver dumplings. The dumplings, or "leberknödel," are made from ground liver (typically beef or pork), stale bread rolls (or bread), onions, eggs, and various herbs and spices. These ingredients are mixed together, shaped into balls, and then gently cooked in a clear broth, usually beef or vegetable. The result is a rich, hearty soup with a robust flavor, ideal for cold weather. Leberknödelsuppe is often served as a starter in traditional meals and is cherished for its comforting and nourishing qualities.Expand

Speckknödelsuppe is a soup from the Austrian province of Tyrol. It's also popular in the Italian South Tyrol region, where it's called canederli con speck in brodo. The soup features dumplings made from stale bread and bacon, and a clear, (usually beef) broth that is cooked separately. The dumplings are first cooked, then added to the soup which can contain additional ingredients such as carrots and leeks. When ready to serve, this dumpling soup is usually garnished with chopped chives or parsley.Expand

Kaspressknödel Suppe is a traditional Tiroler dish that translates to "cheese dumpling soup". It's a comforting, hearty meal often enjoyed in the colder months, but it's also served year-round in many Austrian homes and restaurants. It is made with Kaspressknödel (cheese dumplings formed into patties, then pan-fried until they're crispy on the outside and warm and cheesy on the inside) and clear, flavorful broth made from vegetables, beef, or chicken. To serve Kaspressknödel Suppe, one or two Kaspressknödel are placed in a bowl, and the hot soup is poured over them. The crispy, cheesy dumplings add a delicious contrast to the hot, savory soup.Expand

Alt-Wiener Suppenhuhn is a traditional soup originating from Vienna. The soup is usually made with a combination of chicken, carrots, parsley, celery, onions, allspice, peppercorns, bay leaves, cloves, thyme, chives, salt, pepper, egg yolks, cream, peas, mushrooms, flour, and butter. The chicken and root vegetables are boiled in water, while half of the onion is fried in a pan until almost black with the cut side down. The herbs are tied in a bag and placed into the pot. The soup is cooked until the meat becomes tender, and it's then removed from the bones and cut into pieces. The butter and flour are added to the soup with sliced mushrooms, puréed peas, cream, and chicken pieces. Once cooked, the soup is removed from the heat and mixed with beaten egg yolks, salt, and pepper. Before serving, the soup is garnished with chopped chives. This classic soup can nowadays be found in many upscale Viennese restaurants and it makes for a great remedy against the common cold.Expand

Backerbsensuppe is an Austrian and southern German soup made with small, round, fried dough pieces known as Backerbsen, served floating in a clear broth. The name translates literally to “baked peas,” although the dumplings are not made from peas but from a batter of flour, eggs, milk, and seasonings that is fried until golden and crisp. The dish is particularly associated with Austria and Bavaria, where soups play a central role in meals, often served as a first course before heartier dishes. Its origins are linked to the broader Central European habit of enriching simple broths with dumplings or small additions that turned them into more filling fare. Backerbsen were developed as a way to provide texture and substance without requiring fresh bread at the table, as they could be fried in advance and stored for long periods. Over time, they became a recognizable accompaniment in their own right, sold in bakeries and shops as well as prepared at home. Preparation begins with making a thick batter of flour, eggs, and milk, sometimes with a pinch of baking powder to give the dough a slight lift. The batter is dropped in tiny portions into hot fat and fried until small golden balls form, which are then drained and cooled. When added to a bowl of clear beef or vegetable broth, the Backerbsen soften slightly on the outside while keeping a bit of crunch within. The contrast between the light broth and the fried dumplings defines the appeal of the dish. Backerbsen are often prepared in large batches and kept in airtight containers, making them a convenient pantry item to transform a simple broth into a recognizable soup. This storage-friendly quality gave them a place in rural households where cooking was done less frequently in bulk, and they are still sold packaged in Austrian and German supermarkets today. Backerbsensuppe is eaten in homes and restaurants across Austria and Bavaria, usually served as a starter at family meals, in Gasthäuser, and at festive gatherings.Expand

Tiroler zwiebelsuppe is an onion soup known for its rich and hearty flavor. It is made by caramelizing onions and simmering them in a beef or vegetable broth. The soup can also include white wine and is typically seasoned with herbs such as thyme and caraway. It is commonly served with a topping of melted cheese and croutons or toasted bread, making it a warming and satisfying dish, especially popular in the colder months.Expand