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Weinviertel snail soup
For 4-5 people
24 Weinviertel snails in Veltliner stock
1 onion
1 garlic clove
1 carrot
1 tablespoon butter
1/8 white wine
500ml snail stock
Chives to garnish
Optionally egg yolk or sour cream to refine
Finely chop the vegetables or cut them into strips. Drain the snails from the stock and fry them briefly with the vegetables in the butter. Season with salt and pepper.
Then deglaze with the drained stock from the glass, the white wine and the broth.
Simmer gently over low heat for 10 minutes.
Garnish with chopped chives.
Serve optionally with egg yolk (add to the hot, no longer boiling soup) or sour cream.
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