Trübauer = Suppe

This recipe hails from the famed 1850 Viennese cookbook authored by Marianka, the personal cook to Hans-Jörgel von Gumpoldskirchen. The book bridges elegant Austrian and Bohemian cuisine with the comforting, thrifty fare of middle-class households during times of economic difficulty. Trübauer Suppe, a humble soup blending peas, barley, and aromatics, exemplifies traditional, economical cookery—meant to be nourishing and satisfying using pantry staples. Dishes like this would have been commonplace on the tables of modest Austrian families, especially in the mid-19th century, when resourcefulness was key and meals had to stretch to feed many mouths. The soup’s use of puréed legumes and grains speaks to both practicality and taste, providing heartiness and nutrition from simple, affordable ingredients.

In Marianka’s day, the preparation would have called for a sturdy soup pot over a wood or coal fire, with peas and barley simmered slowly for tenderness. A large sieve and wooden spoon or pestle were used to press the peas for a smooth texture—a task modern cooks may replace with a blender or food processor. A heavy frying pan or sauté pan was employed to brown the butter, flour, onions, and parsley, coaxing out flavor. Bread was toasted or fried on iron griddles or in the oven, then placed in serving bowls before the hot soup was ladled over it.