26 May 2025
Tyrolean soup tradition with a lot of heart
Brennsuppe like in the alpine hut
There are dishes that sound simple, but are packed with history, warmth, and memories – the Brennsuppe is one of them. Once a simple peasant meal, today it is a real insider tip for all who love honest, original cuisine. Served in the mountain hut, fragrant 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 their plate.
A perfect recipe for cold days, cozy cabin evenings, or as a soul warmer in between.
Ingredients:
- 150g flour
- 80g butter
- 1l water
- 1 onion
- salt
- cumin
- fresh chives for garnish
How to do it:
- Preparing onions: First, peel the onion and finely chop it – it provides the aroma and perfectly rounds off the soup.
- Roué, but correctly: In a large pot, melt the butter over low heat. Gradually stir in the flour. Important: Patience and a wooden cooking spoon! The so-called roué is stirred until the mixture takes on a hazelnut brown color. If it sticks to the spoon, a small piece of additional butter helps.
- Refine & cook: Now mix in the onions, pour in cold water, salt, and season with some caraway – and let it all simmer gently for about half an hour. The soup should become nice and creamy and flavorful.
- Serve like in the Alps: Finally, serve in soup plates and garnish with finely chopped chives.
Tip: If you like, you can serve toasted black bread with it – just like it used to be done in the mountain huts.
Share