Experience Vienna
Vienna Blog by the Schick Hotels and Restaurants
 

Recipe of the month January 2013

For your enjoyment…

Are you like me on weekends or special holidays or when you have guests? On those occasions I like to cook something very special, not the usual fare. Then I’m either spoilt for choice or nothing occurs to me. If even the most intensive search on the internet comes to nothing, or leafing through piles of cookbooks fails to offer a solution, try out our Recipe of the Month! 

From chefs of the Schick restaurants in Vienna, every month there will be a new, seasonal recipe from Austrian-Spanish or Viennese cuisine for you to cook and enjoy at home!

In January 2013, René Herzog – head chef of the restaurants Kronprinz Rudolph and Wiener Wirtschaft – presents a recipe from the restaurant Kronprinz Rudolph:

Old Viennese soup bowl

Ingredients for 4 servings:Viennese soup bowl
500 g prime boiled beef (Tafelspitz)
200 g carrots
200 g yellow beets
100 g celery
1 onion with peel
50 g vermicelli
salt, pepper, nutmeg
chives, parsley

Preparation:

Slice the onions, with peel, in half. Place them, cut side down, in a tall pot and brown them. Add 1.5 l cold water and allow to boil.

Add prime boiled beef and simmer for approx. 1 hour.
Tip:
Insert a carving fork or meat fork into the beef. The meat is ready when the fork can be removed immediately and effortlessly.

Afterwards, add the root vegetables and allow to boil for approx. 20 minutes.

Remove the meat and vegetables from the soup and allow to cool somewhat. Season the soup with salt, pepper and nutmeg to taste. Dice meat and vegetables.
Tip:
Add a small branch of the lovage plant to the vegetables.

Boil the vermicelli noodles separately and place them in a soup dish together with the diced meat and vegetables. Pour hot soup over these ingredients and garnish with chives.

We wish you much success!
Enjoy your Viennese soup bowl!