Officially it is spring and the warm weather of the last few weeks had us thinking winter is indeed over. April in Austria however usually brings back cold temperatures for a few days. This week it was even snowing again – the perfect weather for a soup to warm you up.
Especially a broth made from beef and served with various dumplings or noodles is a traditional Austrian dish. My favourite dumplings for soup are “Grießnockerl” – semolina dumplings – however, I prefer vegetable broth instead of the beef broth.
Flatbread seems to be a global phenomenon – no matter where you go, some type of flatbread will be typical for this region. So of course there is also a typically Austrian flatbread – so called “Feuerflecken”. Originally this type of flatbread was a way of using up leftover raw bread dough that was simply not enough to shape a loaf. Since most people do not bake bread at home these days, this practice is not very common anymore. Today Feuerflecken are usually sold as a snack at food festivals or summertime village fairs. Before figuring out how to make this flatbread at home this was actually on of the main reasons for me to visit such events.
is quite simple to follow but the result looks and tastes like you took a lot of effort. Arrange the individual components on plates in a single stack for an elegant look, suited for a more formal dinner or pile everything on a large plate or wooden board that you put into the middle of the table for a more rustic feeling – suitable for a lunch amongst family or friends.