26 May 2025
Tyrolean soup tradition with a lot of heart
‘Brennsuppe’ like on the mountain hut
There are dishes that sound simple but are packed full of history, warmth and memories - the Brennsuppe is one of them. Once a simple farmer's meal, today it is a real insider tip for anyone who loves honest, authentic cuisine. Served on the alpine pasture, filling the air in the hut after a long day of hiking - this soup is a piece of Tyrol in its purest form.
In the past, it was an inexpensive, filling dish for shepherds and farmers - today it is a soul food for everyone who appreciates warmth and authenticity on a plate.
A perfect recipe for cold days, cozy hut evenings or as a soul warmer for in between.
Ingredients:
- 150g Flour
- 80g Butter
- 1l Water
- 1 Onion
- Salt
- Caraway seeds
- Fresh chives to garnish
This is how it's done:
- Prepare the onions: First peel and finely chop the onion - it provides the flavour and rounds off the soup perfectly.
- Browning the roux – the right way: Melt the butter in a large pan over a low heat. Then gradually stir in the flour. Important: patience and a wooden spoon! Stir until the mixture takes on a hazelnut-brown colour. If it sticks to the spoon, a small piece of extra butter will help.
- Refine & cook: Now mix in the onions, pour in cold water, season with salt and a little caraway - and leave to simmer gently for around half an hour. The soup should be nice and creamy and full of flavour.
- Serve like on the mountain hut: Finally, serve in soup bowls and garnish with finely chopped chives.
Tip: If you like, you can serve it with toasted brown bread - just as it used to be made in the mountain huts.
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