Klachelsuppe

01 / ABOUT THE DISH

About the dish

Klachelsuppe is a traditional soup originating from Styria. The word klachel in the name of the soup refers to its key ingredient – pork knuckle. The soup also contains soup greens such as carrots, celery, and parsley, bay leaves, juniper berries, peppercorns, marjoram, sour cream or heavy cream, flour, salt, pepper, and a dash of white wine, if desired. The pork knuckle is cooked with the vegetables, and the bones are later removed, while the meat is chopped into small pieces. The flour is mixed with the cream, and the combination is stirred into the soup with seasonings and white wine. The meat is then returned to the pot for a while, and the soup is traditionally served hot. It's recommended to pair it with heidensterz, a dish made with greaves and buckwheat flour.