Herbhealclub

07/05/2022

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.

07/05/2022

Ciorbă de cartofi is a traditional Romanian sour soup that is typically made with potatoes and other vegetables or pork. Since potatoes are the main ingredient, vegetables such as red peppers, onions, or tomatoes are added in small quantity for a bit of extra color and texture.

The potatoes and vegetables or meat are boiled until they are cooked, and everything is seasoned with borş, sour cream, and parsley. It should be enjoyed while hot, served with scallions, fresh or pickled hot peppers, and bread.

07/05/2022

Fazolová is a traditional Czech bean soup. Although it appears in numerous varieties, it usually consists of plump white beans cooked in a flavorful broth alongside potatoes, root vegetables, and smoked meat. Occasionally, it can be altered with sour cream or thickened with flour.

This rustic dish is one of the most common soup varieties in the country, and can be found on the menus of many traditional restaurants. It is always served hot and is mainly enjoyed as a hearty appetizer.

07/05/2022

This hearty bread soup is a Portuguese classic that combines thick, crusty slices of rustic bread and a flavorful broth that is infused with garlic, olive oil, and generous amounts of fresh cilantro or mint. Although it occasionally employs meat or sausages, in its basic form the soup is traditionally served topped with a poached egg.

Also popular is the seafood version of the dish, which typically employs cod fish and goes under the name of açorda de bacalhau à Alentejana. Like other varieties of açorda, Alentejana was invented as a frugal meal that soon developed into a true Portuguese classic.

07/05/2022

Istrian maneštra is a Croatian take on the popular Italian minestrone soup. This hearty and thick stew-like soup is made with dried meat, beans, and spring corn. There are numerous variations on the dish, so maneštra is typically served as the first course when dried meat is omitted, and if it is prepared with meat, the dish is then usually served as a main course.

Carrots, celery, turnips, onions, and tomatoes can all be used in maneštra, which is often flavored with parsley, black pepper, olive oil, and bay leaves. There is also the annual Maneštra Festival in the county of Gračišće.

06/05/2022

Flädlesuppe is a traditional Swabian soup that consists of a rich broth with thin strips of flädle 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.

06/05/2022

Palócleves is a traditional Hungarian lamb soup. It is made with lamb shoulder, onions, garlic, paprika, potatoes, and flour. The soup is typically flavored with salt, pepper, bay leaves, and dill. When the vegetables are tender, sour cream is added into the soup in order to thicken it and to provide extra flavors.

Palócleves is traditionally served in big bowls with an extra dollop of sour cream on top.

06/05/2022