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Viennese Potato Soup (Wiener Erdäpfelsuppe)

This soul-warming bowl is a cornerstone of Old Vienna’s tavern culture, where humble ingredients are transformed into something truly elegant. Smoked bacon and earthy forest mushrooms provide a deep, savory foundation for the tender chunks of golden potatoes. It is a hearty, rustic embrace in soup form, finished with a touch of cream and aromatic mountain herbs. A true classic that captures the cozy essence of a crisp evening in a Viennese Beisl.

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Viennese Potato Soup (Wiener Erdäpfelsuppe)

schedule

Prep Time 20 min

timer

Cook Time 30 min

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Difficulty Medium

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Servings 4

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Nutrition Facts

per serving

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Calories 342 kcal

Protein 9g

Carbs 28g

Fat 20g

Instructions

6 steps

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Put the dried porcini in warm water in a bowl and let it soak. Finely dice the bacon, onion, root vegetables, celery, and potatoes into small, uniform cubes about one centimeter in size.

10 g Porcini, dried, 200 g Potatoes, 100 g Root vegetables (carrots, parsnips, and celeriac), 50 g Bacon, 1 pc Celery root, 1 pc Yellow onion

In a heavy-bottomed pot, pour in the canola oil and fry the bacon until it begins to crisp. Add the onions and root vegetables, sautéing them until the onions are soft and translucent.

4 tbsp Canola oil

Stir in the flour to create a light roux, cooking it briefly to remove the raw taste. Gradually pour in the beef stock while stirring constantly to avoid lumps.

1.3 l Beef broth, 2 tbsp Flour

Crush the garlic. Take up the soaked mushrooms, chop them, and add them to the pot. Fine strain the soaking liquid from the mushrooms and add it to the pot. Season the liquid with marjoram, ground cumin, bay leaf, parsley, and crushed garlic. Bring the mixture to a gentle boil.

10 g Parsley, fresh, 1 ml Marjoram, dried, 1 tbsp Cumin, ground, 1 pc Garlic cloves, 1 pc Bay leaves

Fold in the potato cubes and let the soup simmer over medium-low heat for about 15 to 20 minutes until the potatoes are perfectly tender.

Finalize the soup by pouring in the vinegar and stirring in the sour cream for a velvety finish. Season with salt and a generous grind of black pepper.

2 tbsp Sour Cream, 1 ml Salt (to taste), 1 ml Black pepper (to taste), 1 tbsp Apple cider vinegar

All done!

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Viennese Potato Soup (Wiener Erdäpfelsuppe)

Prep Time 20 min

Cook Time 30 min

Servings 4

Ingredients

10 g Porcini, dried

200 g Potatoes

100 g Root vegetables (carrots, parsnips, and celeriac)

50 g Bacon

1 pc Celery root

1 pc Yellow onion

4 tbsp Canola oil

1.3 l Beef broth

2 tbsp Flour

10 g Parsley, fresh

1 ml Marjoram, dried

1 tbsp Cumin, ground

1 pc Garlic cloves

1 pc Bay leaves

2 tbsp Sour Cream

1 ml Salt (to taste)

1 ml Black pepper (to taste)

1 tbsp Apple cider vinegar

Nutrition Facts

Calories 342 kcal

Protein 9g

Carbohydrates 28g

Fat 20g

Instructions

1.
Put the dried porcini in warm water in a bowl and let it soak. Finely dice the bacon, onion, root vegetables, celery, and potatoes into small, uniform cubes about one centimeter in size.

10 g Porcini, dried, 200 g Potatoes, 100 g Root vegetables (carrots, parsnips, and celeriac), 50 g Bacon, 1 pc Celery root, 1 pc Yellow onion
2.
In a heavy-bottomed pot, pour in the canola oil and fry the bacon until it begins to crisp. Add the onions and root vegetables, sautéing them until the onions are soft and translucent.

4 tbsp Canola oil
3.
Stir in the flour to create a light roux, cooking it briefly to remove the raw taste. Gradually pour in the beef stock while stirring constantly to avoid lumps.

1.3 l Beef broth, 2 tbsp Flour
4.
Crush the garlic. Take up the soaked mushrooms, chop them, and add them to the pot. Fine strain the soaking liquid from the mushrooms and add it to the pot. Season the liquid with marjoram, ground cumin, bay leaf, parsley, and crushed garlic. Bring the mixture to a gentle boil.

10 g Parsley, fresh, 1 ml Marjoram, dried, 1 tbsp Cumin, ground, 1 pc Garlic cloves, 1 pc Bay leaves
5.
Fold in the potato cubes and let the soup simmer over medium-low heat for about 15 to 20 minutes until the potatoes are perfectly tender.
6.
Finalize the soup by pouring in the vinegar and stirring in the sour cream for a velvety finish. Season with salt and a generous grind of black pepper.

2 tbsp Sour Cream, 1 ml Salt (to taste), 1 ml Black pepper (to taste), 1 tbsp Apple cider vinegar

Printed from Flavrloop

Instructions

All done!

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Viennese Potato Soup (Wiener Erdäpfelsuppe)

Ingredients

Nutrition Facts

Instructions