How to pronounce Klachelsuppe

In the International Phonetic Alphabet it is /ˈklaxl̩ˌzʊpə/. In plain English letters that is KLAHKH-el-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 Klachelsuppe?

Klachelsuppe is a soup or stew of Austria. Where it comes from: Styria. People usually eat it at lunch or dinner. Its main ingredients are pork and vegetables. It tastes savory.

Where Klachelsuppe comes from

Klachelsuppe is one of 29 signature dishes of Austria on this map. See all dishes from Styria.

• Heidensterz · Main dish · Styria

  Sterz is a simple, crumbly dish made from flour or meal, and Heidensterz is its buckwheat version; other kinds use maize (Türkensterz), rye, semolina, potatoes or beans.

• Styrian pumpkin seed oil Steirisches Kürbiskernöl · Snack · Styria

  Styrian pumpkin seed oil, Steirisches Kürbiskernöl, is pressed from roasted pumpkin seeds, preferably those of the Styrian oil pumpkin, a variety whose seeds have no hard shell.

• 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 Klachelsuppe in other countries

Same type of dish and similar main ingredients as Klachelsuppe:

• Jota · Soup & stew · Trieste, Italy

  Jota is the bean and sauerkraut soup of Trieste and the Karst plateau: borlotti beans, potatoes and sour cabbage cooked with pork rind or smoked meat, garlic and cumin, thick enough to stand a spoon in.

• Kwaśnica · Soup & stew · Polish highlands (Lesser Poland), Poland

  Kwaśnica is the sour cabbage soup of the Polish highlanders, the górale of the southern mountains.

• Caldo verde · Soup & stew · Minho, Portugal

  Caldo verde means "green broth".

• 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.