Klachelsuppe (Klachelsuppe)
Overview
Klachelsuppe is a pork knuckle soup from Styria and Carinthia in southern Austria. Pork knuckles are cut across into thick slices, the klachel, and simmered slowly with onions, root vegetables such as carrot, celeriac and parsley root, and spices including bay leaves, juniper berries, peppercorns and cloves. When the meat is tender it is cut into small pieces, and the broth is thickened with a roux of flour and fat, often with a little vinegar for sharpness. The soup is served with boiled potatoes, freshly grated horseradish or toasted bread cubes.
History
Klachel is a regional Austrian word for pork knuckle, and its original meaning is the clapper of a bell, which the slices resemble. Klachelsuppe was traditionally cooked on farm slaughter days, when fresh pork was plentiful. In south-eastern Styria and the Jaun valley in Carinthia it was served with Heidensterz, a crumbly buckwheat dish that is typical of the region.
Main ingredients
Pork knuckle slices, root vegetables, onion, juniper, bay leaf, roux. The soup is built on pork knuckle broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Pork soups · More soups from Austria
Recipe
Method
- 11.5 h
Simmer the knuckle slices in 2.5 l water with the onion and spices for 1.5 hours.
- 220 min
Add the vegetables and cook for 20 minutes.
- 3
Take out the meat, cut it from the bones and return it to the pot.
- 4
Cook the flour in the lard until golden, whisk in some broth and stir it into the soup.
- 510 min
Add the vinegar and marjoram, simmer for 10 minutes and serve with horseradish.
- ✓
Serve. About 2h 20m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
