in Austria, Soup Recipes

Pinzgau pretzel soup

updated

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Ingredients for 4 servings:

  • 4 pretzels, dried
  • 400 g cheese (beer cheese)
  • 1 liter beef broth
  • 2 m.-sized onion(s)
  • 1 clove(s) garlic
  • pepper
  • n. B. chives, chopped
  • 1 tbsp butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

simply

Peel the onions, halve them, and slice them thinly. Then fry them in a pan in melted butter until golden brown. Pour in the beef broth. Peel the garlic, slice it thinly, and add it. Season with pepper and simmer for about 5 minutes. Cut each pretzel into 1 cm pieces and place in a soup bowl. Grate the beer cheese and cover the pretzels with it. Fill the soup bowls with the beef broth. Serve with chopped chives. Tip: It’s best if the soup is still simmering when adding the soup so the cheese can settle.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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