Austrian soups

Austrian soup culture is built on clear beef broth, Rindsuppe, which is served at the start of Sunday lunch and family celebrations with a changing choice of garnish. Thin pancake strips, fluffy semolina dumplings and liver dumplings are the classics, and the same soups are eaten in neighbouring Bavaria. Hearty potato, goulash and mushroom soups fill the menus of inns in winter.

SoupWiki lists 2 Austrian soups. Typical total cooking time is about 40 minutes, ranging from 35 to 40 minutes, and a serving is roughly 280–300 kcal (estimates). The quickest is Frittatensuppe (~35 min) and the lightest is Frittatensuppe (~280 kcal). None of them is vegetarian as usually made. All are served hot.