Würstelsuppe - Nudelsuppe mit Würstel

Ingredients

• 200 gnoodles (for example, Recheis Goldmarke Hausmacherschnitt)
• 4Frankfurter sausages
• 2orange carrots
• 2yellow carrots
• 100 gpeas, fresh or frozen
• to tastefresh parsley
• to tastefresh chives
• 500 gbeef
• 2marrow bones
• 1 bunchsoup vegetables
• 1 largeyellow onion
• 2bay leaves
• 4allspice berries
• 20 gbutter
• 1 tspsalt
• 0.5 tsppepper

Instructions

1. 1

   Prepare vegetables

   Wash and trim the soup vegetables, then cut them into large pieces. Halve the onion without peeling it.

2. 2

   Brown onion

   Heat the butter in a saucepan. Place the onion halves cut-side down in the hot butter and brown them.

3. 3

   Brown vegetables

   Add the chopped soup vegetables and briefly brown them as well.

4. 4

   Add beef

   Rinse the beef and marrow bones with cold water and add them to the saucepan. Pour in enough cold water to cover the meat and bones completely.

5. 5

   Add spices

   Add the bay leaves and allspice berries.

6. 6

   Simmer broth

   Bring the soup to the boil, then simmer over medium heat for about 1½–2 hours.

7. 7

   Season broth

   Once the beef is tender and no more foam is rising, season the soup with salt.

8. 8

   Strain broth

   Pour the soup through a fine-mesh sieve.

9. 9

   Prepare garnish

   While the soup cooks, peel the carrots and cut them into thin strips. Slice the chives into fine rings and pick the parsley leaves from their stems.

10. 10

    Cook soup filling

    Add the Frankfurter sausages, prepared vegetables and noodles to the strained soup. Simmer for a further 5 minutes, until the noodles are al dente.

11. 11

    Adjust seasoning

    Taste the soup and adjust with salt and pepper.

12. 12

    Slice sausages

    Remove the Frankfurter sausages, cut them diagonally into slices and return them to the soup.

13. 13

    Garnish and serve

    Finish with the fresh herbs and serve immediately.

What is Würstelsuppe?

Würstelsuppe is an Austrian sausage and noodle soup built around a clear beef broth. Similar soups are served as a festive first course in parts of Austria, including at Christmas.

This version develops its broth from beef, marrow bones and browned soup vegetables, then adds Frankfurters, noodles and colourful carrots. Fresh parsley and chives give the finished soup a bright, savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 520 calories, 34g protein, 52g carbs, 19g fat.

The noodles provide most of the carbohydrates, while the beef and Frankfurter sausages contribute much of the protein and fat; butter and marrow bones also add fat to the broth. Serve it with a green salad or extra vegetables if you want to balance the bowl with more produce.

Building a flavourful broth

Browned onion: Keep the onion skin on and place the cut sides against the hot pan. Browning adds colour and a deeper roasted note to the broth.

Soup vegetables: Cut the vegetables into large pieces so they can flavour the simmering liquid without breaking down too quickly. The beef and marrow bones provide the base of the soup.

Keeping the broth clear

Gentle simmer: Bring the pot to the boil, then keep it at a moderate simmer for about 1½–2 hours. A vigorous boil can make the broth cloudy, so reduce the heat once it has come to temperature.

Fine straining: Pour the cooked broth through a fine-mesh sieve before adding the noodles and vegetables. This removes the spent vegetables, bones and spices from the serving soup.

Getting the timing right

Beef: The broth is ready for seasoning when the beef is tender and foam has stopped rising. The method gives a simmering time of about 1½–2 hours, so allow for that even though the listed total time is 90 minutes.

Noodles and vegetables: Add these to the strained broth for the final 5 minutes, as directed. This keeps the noodles al dente and the carrot strips from becoming overly soft.

Preparing the finishing ingredients

Carrots: Peel both colours and cut them into thin strips while the broth simmers. Having them ready makes the brief finishing cook straightforward.

Herbs: Cut the chives into fine rings and pick the parsley leaves. Add them just before serving so their fresh flavour remains noticeable.

Serving the soup

Slice the sausages diagonally after warming them in the soup, then return the slices to the pot. Serve straight away, while the noodles are still firm and the broth is hot.

The soup has noodles and vegetables in the bowl already. For a fuller meal, serve it with bread; for a lighter meal, a simple green salad makes a fresh accompaniment.

Recipe notes & tips

• Keep the onion skin on as directed, and brown the cut sides well for a deeper-coloured broth.
• Use enough cold water to cover the meat and bones completely before bringing the pot to the boil.
• Keep the broth at a gentle simmer rather than letting it boil hard.
• Prepare the carrot strips and herbs while the broth simmers to make the final steps easier.
• Check the noodles after 5 minutes and serve as soon as they are al dente.

Variations

• Use another noodle shape: Choose a small soup pasta that cooks in about 5 minutes.
• Add extra peas: Stir in more peas with the prepared vegetables for a sweeter, more vegetable-forward bowl.
• Use one carrot colour: Swap the two colours for four carrots of the same type.
• Add more herbs: Increase the parsley or chives for a fresher finish.
• Serve with bread: Offer crusty bread alongside the soup for a more filling meal.

Common mistakes to avoid

• Boiling the broth hard: It can turn cloudy; lower the heat to maintain a gentle simmer.
• Skipping the straining: Pass the broth through a fine-mesh sieve before adding the noodles and finishing vegetables.
• Overcooking the noodles: They continue to soften in hot broth, so stop at al dente after the 5-minute cook.
• Leaving the sausages whole: Remove them and slice diagonally before returning them to the soup, as directed.
• Adding herbs too early: Finish with the fresh parsley and chives just before serving.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently on the hob until piping hot; the noodles may soften as they sit, so store them separately from the broth if you expect to have leftovers.

Frequently asked questions