Klachlsuppe (Steirische Klachlsuppe)
Overview
Klachlsuppe is a sour pork soup from Styria in south-eastern Austria. Pork shanks, called Klachl in the local dialect, are sawn across into thick slices so that the marrow shows, and simmered with root vegetables, garlic, bay leaves, caraway, juniper and peppercorns until the meat is soft and the broth is rich. A light roux or sour cream mixed with flour thickens the soup, and it is soured with a splash of vinegar and seasoned with marjoram. It is traditionally served with Heidensterz, crumbly buckwheat dumplings, or with boiled potatoes.
History
Klachlsuppe is a traditional peasant dish of rural Styria, made on farms after the pig slaughter in the cold months, when every part of the animal was used. Together with buckwheat sterz it was the classic hearty meal of the region's farmworkers. Today it is served in Styrian village inns, called Buschenschanken and Gasthäuser, especially in autumn and winter, and it is also popular after long nights of carnival.
Main ingredients
Pork shank, root vegetables, vinegar, sour cream, marjoram, caraway. The soup is built on sour pork broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Pork soups · More soups from Austria
Recipe
Method
- 11 h 45 min
Simmer the pork slices in 3 l salted water with the garlic and spices for 1 hour 45 minutes, skimming.
- 220 min
Add the root vegetables and cook for 20 minutes.
- 3
Whisk the sour cream with the flour and a ladle of hot broth and stir it in.
- 410 min
Simmer for 10 minutes, until slightly thick.
- 5
Add the vinegar and marjoram, season and serve with buckwheat sterz or potatoes.
- ✓
Serve. About 2h 50m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
