How to pronounce Kirchtagssuppe

Kirchtagssuppe is written Kärntner Kirchtagssuppe where it comes from. In the International Phonetic Alphabet it is /ˈkɪrçtaːksˌzʊpə/. In plain English letters that is KEERKH-tahks-zoo-puh, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Kirchtagssuppe?

Kirchtagssuppe is a soup or stew of Austria. Where it comes from: Carinthia. People usually eat it at lunch or dinner and on festive days. Its main ingredients are beef, lamb, chicken, pork and dairy & cheese. It tastes sour and rich.

Where Kirchtagssuppe comes from

Kirchtagssuppe is one of 29 signature dishes of Austria on this map. See all dishes from Carinthia.

• Kärntner Kasnudeln · Noodles & pasta · Carinthia

  Kärntner Kasnudeln are Carinthia's famous filled pasta: thin noodle dough formed into pockets up to the size of a fist.

• Reindling · Bread & pastry · Carinthia

  Reindling, also written Reinling, is a cake of Carinthian cooking and a traditional sweet Easter bake.

• Wiener Schnitzel · Main dish · Vienna

  A Wiener Schnitzel is a veal cutlet pounded thin, coated in flour, egg and breadcrumbs and fried in lard or butter until the crust puffs up away from the meat.

• Sachertorte · Dessert · Vienna

  In 1832, 16-year-old Franz Sacher, an apprentice in the kitchen of Prince Metternich in Vienna, had to make a dessert when the head chef fell ill.

• Kaiserschmarrn · Dessert · Austria

  Kaiserschmarrn, "emperor's mess", is a thick, fluffy pancake torn into pieces in the pan, caramelised with sugar and butter, often with raisins, dusted with icing sugar and served with plum compote or apple sauce.

• Tafelspitz · Main dish · Vienna

  Tafelspitz, "tip of the table", is boiled beef in broth, a classic of Viennese cooking that is popular all over Austria and in neighbouring Bavaria.

Food of Austria

Dishes like Kirchtagssuppe in other countries

Same type of dish and similar main ingredients as Kirchtagssuppe:

• Sancocho · Soup & stew · Cibao (Santiago), Dominican Republic

  Sancocho is a thick stew of several meats, such as chicken, pork, beef and goat, with root vegetables like yuca, yam, taro, plantain and squash, and corn, flavoured with garlic, oregano, coriander and lime.

• Ciorbă rădăuțeană · Soup & stew · Bucovina (Rădăuți), Romania

  Ciorbă rădăuțeană is a Romanian sour soup thickened with sour cream, eggs and vinegar, which comes from Rădăuți in Suceava county, in Bucovina, and later became popular all over Romania.

• Tortellini in brodo · Soup & stew · Bologna and Modena, Italy

  Tortellini are small rings of fresh egg pasta filled with pork loin, prosciutto, mortadella, Parmigiano and nutmeg, served in capon broth.

• Waterzooi Gentse waterzooi · Soup & stew · East Flanders, Belgium

  Waterzooi is a creamy stew-soup from Ghent, often called Gentse waterzooi.