DISH RESEARCH · Dish
Griessnockerlsuppe
Austrian clear beef soup with tender butter-and-semolina dumplings and chives.
About Griessnockerlsuppe
Griessnockerlsuppe is a classic Austrian first course of semolina dumplings floating in clear broth. This profile follows Austria Tourism's beef-broth version, with coarse wheat semolina bound by butter and egg and finished with chives.
The broth provides a deep savoury base, while butter and egg give the dumplings rounded richness. Nutmeg adds a quiet warm fragrance and chives bring a fresh onion-like lift to the clear soup.
The soup is clear amber with pale oval dumplings and fine green chive pieces at the surface. Each dumpling is light and tender but holds its quenelle shape, contrasting with the fluid broth.
Allergens in this recipe
Contains: Wheat (gluten), Milk, Egg.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Griessnockerlsuppe
Austrian Clear Beef Broth with Semolina Dumplings.
- Coarse wheat semolinaTender dumpling structure
- ButterDumpling richness
- EggDumpling binding and enrichment
- SaltSeasoning
- NutmegWarm dumpling fragrance
- Vegetable oilOptional board coating · Optional
- Strong beef brothClear savoury soup base
- Fresh chivesFresh green garnish
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Coarse wheat semolina:
- Butter:
- Egg:
- Salt:
- Nutmeg:
- Vegetable oil (optional): . The recipe lists oil only if needed for the board; its exact plant source and blend are not supplied.
- Strong beef broth: . The source does not supply the broth's complete prepared or commercial formula.
- Fresh chives: . The source permits parsley or chives; this profile fixes chives.
Origins & food traditions
Austria Tourism supplies the complete classic recipe selected here, making coarse-semolina dumplings with butter, egg, salt and nutmeg and serving them in strong hot beef broth with parsley or chives. Little Vienna independently identifies Griessnockerlsuppe as a traditional Austrian first course and corroborates the semolina, butter, egg, seasoning, clear beef stock and herb structure.
Countries
- Austria
- AustriaCatalogue link pending review
Cuisines & regions
- Austrian Cuisine
- Viennese Cuisine
- Austrian CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.