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Wine with food: Hearty soup with pork and a glass of Schilcher wine.

Klachelsuppe (traditional Styrian knuckle of pork soup)

Klachelsuppe is a culinary sanctuary of Western Styria and was once considered a fortifying meal for hard working days. In this recipe, we process the pork knuckle - called Klachel in dialect - into a rich broth, which is given depth by the addition of root vegetables and traditional spices such as bay leaf and juniper. The soup is traditionally thickened with a roux and often finished off with a dash of acidity in the form of wine or vinegar. Together with a racy Schilcher or a spicy Veltliner, you will experience a pairing that perfectly combines rural tradition and invigorating freshness. An ideal dish for cold days that warms the body and soul and will win over every lover of authentic Alpine cuisine with its rustic honesty and tender, cooked meat.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Main course, Soup
Cuisine Austria, Styrian
Servings 2 Servings
Calories 640 kcal

Cooking utensils

  • 1 Large saucepan
  • 1 Carving knife
  • 1 Skimmer
  • 1 Small pan (for the roux)
  • 1 Whisk

Ingredients
  

  • 1 fresh pork knuckle approx. 800 g to 1 kg
  • 2 Carrots
  • 1 Yellow beet
  • 1/2 Celeriac
  • 1 Leek stalk
  • 1 Onion with bowl
  • 2 Bay leaves
  • 5 Peppercorns
  • 3 Juniper berries
  • 30 g Butter
  • 30 g Flour handy
  • 100 ml Sour cream Sour cream
  • 1 Tbsp apple cider vinegar or white wine
  • Salt
  • Fresh marjoram and chives

Preparation
 

PREPARATION:

  • Rinse the pork knuckle thoroughly under cold water.
  • Halve the onion and fry until dark on the cut sides in a pan.
  • Peel and roughly chop the carrots, beetroot and celery.
  • Wash the leek thoroughly and cut into rings.
  • Finely chop the herbs.

COOKING STEPS:

  • Place the pork knuckle in a large pan with approx. 2 liters of cold water.
  • Add the roasted onion, bay leaf, peppercorns and juniper berries.
  • Bring everything to the boil and remove the rising egg white with a slotted spoon.
  • Allow the shank to simmer gently over a medium heat for approx. 90 minutes.
  • After 60 minutes, add the root vegetables and leek to the pot.
  • To make the roux, melt the butter in a small pan.
  • Add the flour and sauté while stirring until light brown.
  • Deglaze with a little cold soup and stir until smooth.

DIRECTIONS:

  • Remove the finished shank from the soup, remove the meat from the bone and cut into small pieces.
  • Stir the roux into the simmering soup and bring to the boil briefly.
  • Mix the sour cream with a little soup until smooth and add to the soup when it is no longer boiling.
  • Season to taste with salt, vinegar and marjoram.
  • Return the meat to the soup.
  • Serve in deep plates and garnish with plenty of chives.
  • Serve hot immediately.

SUPPLEMENTS:

  • Heidensterz (classical Styrian accompaniment)
  • Hearty farmhouse bread
  • A blob of freshly grated horseradish

Nutritional values per portion

Calories: 640kcalCarbohydrates: 35gProtein: 42gFat: 38g
Keyword Hearty, Home cooking, Klachelsuppe, Meat soup, Pork knuckle, Recipe, Root vegetables, Schilcher, Styria, Wine with food
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