Poppy seed-crusted tench
Top chef Lukas Nagl serves local tench with creamy cucumber vegetables, chilli, and grilled...
Clear beef broth with toppings
Clear beef broth with toppings is a true masterpiece of Viennese cuisine – simple yet full of sophistication. Whether served with classic additions like Frittaten, Biskuitschöberl, liver or semolina dumplings – this soup warms both heart and soul.
Cooking time: 100 minutes
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | kg | beef, chuck or brisket |
| 3,5 | l | cold water |
| 1 | piece(s) | onion, with skin |
| 2 | oz | orange carrots |
| 1/2 | stick | yellow carrots |
| 15 | piece(s) | celery |
| 2 | oz | Salt |
| leek | ||
| Chives to garnish | ||
| Soup seasoning (optional) | ||
- Place the onion in an ungreased pan lined with aluminum foil and brown the cut surfaces very dark without fat. Wash the beef briefly in warm water; let excess moisture drip off.
- Fill a pot with 3.5 quarts/liters of cold water, add the beef and bring to a boil. Cook for about 60 minutes in gently boiling water, regularly skimming off the rising foam. Add peppercorns, onions, and a little salt.
- About 25 minutes before the soup is done, add the root vegetables, leeks and optionally the soup seasoning.
- Strain the broth through a fine sieve, season to taste and garnish with chives. The vegetables can be cut into pieces and used as a simple and tasty topping.
Tip:
If the beef soup is cloudy, you can strain it through a thin cloth to filter out the cloudy substances. However, you can also simply leave it until the cloudy substances sink to the bottom, and then skim off the clear soup.
Fritatten for topping
| Ingredients (4 servings) | ||
|---|---|---|
| 2 | piece(s) | eggs |
| 1/2 | cup(s) | all-purpose flour |
| 1 | teaspoon(s) | parsley, chopped |
| 3 | tablespoon(s) | oil for frying |
| 0.4 | cup(s) | milk |
| Salt | ||
- Beat the eggs with the milk until smooth, then fold in the flour, salt and parsley.
- Heat the oil in a pan, pour in the batter in a thin layer as for a crepe, and fry on both sides until golden brown.
- Repeat this process until the batter is used up.
- Cut the cooled and rolled-up pancakes (Palatschinken) into thin strips.
Tip:
The sliced pancakes should not be added until the soup is served, as they soak up liquid and swell up quickly.
Biskuitschöberl for topping
| Ingredients (4 servings) | ||
|---|---|---|
| 2 | egg whites | |
| 2 | egg yolks | |
| 1/2 | cup(s) | all-purpose flour |
| Salt | ||
- Beat the egg whites until stiff, fold in the egg yolks, carefully mix in the flour and salt.
- Spread the mixture onto baking paper in a rectangle about one finger high, place on a baking tray and bake in a preheated oven at
450 °F (230 °C) for about 8 to 10 minutes until golden brown. - Remove from the tray, turn over the sponge cake and peel off the baking paper.
- Leave to cool, then cut into small squares or rhomboids.
Liver dumplings for topping (for 8 dumplings)
| Ingredients (4 servings) | ||
|---|---|---|
| 0.7 | oz | white bread or bread roll |
| 1 | tablespoon(s) | finely chopped onions |
| 2 | tablespoon(s) | fat for frying |
| 3.5 | oz | beef liver |
| 1/4 | cup(s) | breadcrumbs |
| 1/4 | cup(s) | (veal) suet |
| 1 | egg | |
| Salt & pepper | ||
| Garlic | ||
| Parsley, chopped | ||
| Marjoram | ||
- First soak the white bread in cold water and then squeeze it out.
- Now fry the onions in the hot fat and chill.
- Finely mince or chop the liver, onions, kidney fat and white bread, add the remaining ingredients and mix well.
- Leave to rest in a cool place for half an hour.
- Bring plenty of salted water (or soup) to the boil. Form dumplings from the mixture and cook immediately for 7 minutes until soft and bubbling, then leave to stand for a further 5 minutes.
Tip:
The same mixture can also be used to make liver gnocchi, which are formed using a wet tablespoon and the moistened palm of your hand.
Semolina dumpling filling (for 16 dumplings)
| Ingredients (4 servings) | ||
|---|---|---|
| 40 | g | softened butter |
| 1 large | g | egg, room-temperature |
| 1/2 | cup(s) | Semolina, coarsely ground |
| Salt | ||
| Nutmeg, grated | ||
- Cream the butter, beat the egg at room temperature and stir it slowly into the butter.
- Mix in the semolina and spices and leave to rest for 15 minutes.
- Use a teaspoon dipped in water to form gnocchi-shaped dumplings. Place in gently boiling salted water or broth and cook for 3 minutes.
- Rinse quickly with cold water and leave to rest for 10 minutes.
Wine-tip
Pale yellow gold, silver reflections. Delicately nutty, herbs and quince, a hint of ripe apple, delicate lemon balm, mineral touch. Juicy, good complexity, elegant, white stone...
Weinviertel, Austria
Falstaff "Viennese Cuisine"
40 top chefs present their best original recipes
Falstaff Verlags GmbH, 2024
39,90 Euro
