Schöberl are, in their simplicity, regarded as a real deli food. The origins as a soup extra date back to Imperial times and they are still popular today. The soft Schöberl which are made using a sponge mixture are light and fluffy and always popular added to soups. Have you eaten Beef Broth with Kaiserschöberl yet?



For the beef broth:

  • 500 g meat for making a broth (beef, diced)
  • 1 onion (halve)
  • beef bone (according to taste)
  • 1 bunch soup greens (a little parsley, carrot, leek, turnip etc)
  • 3 egg whites
  • 2,5 l water
  • salt
  • chives or parsley (to garnish)

For the Kaiserschöberl:

  • 40 g butter
  • 3 eggs yolks
  • 1 dash of milk (luke-warm)
  • 40 g flour (fine grained)
  • 3 egg whites
  • salt
  • butter and flour (for greasing and dusting the cake tin)

Directions for Beef Broth with Kaiserschöberl

  1. Wash meat, pat dry, dice and place in 2 litres of cold water.
  2. Halve onion and fry in a pan without oil on the cut side.
  3. Wash the beef bone and soup greens in cold water and add to the meat together with the browned onions. Bring the water to the boil and simmer for approx. 2 hours.
  4. Allow the soup to cool and spoon off any excess fat.
  5. Beat the egg white with cold water, slowly stir into the soup and leave to simmer until clear.
  6. Strain the soup through a tea towel and season with salt.
  7. Garnish with chopped chives or parsley and serve as a clear soup or with one of the following Viennese soup extras.
  8. For the Kaiserschöberl, beat the butter until frothy, gradually stir in the egg yolk and then add the warm milk and flour.
  9. Beat the egg white and salt until creamy and white and fold into the butter mixture.
  10. Pour mixture into a greased and floured tin so it is roughly the height of your finger and bake in a conventional oven pre-heated to 220 °C/ 225 °F for 8-10 minutes.
  11. Tip the cake onto baking paper and cut into small diamond shapes as soon as it is cold. 


Add ham and fresh seasonal herbs to make the sponge Schöberl even tastier!


What would a soup be without something extra added to it? That’s why we have even more of the most classic Austrian soup extras for you – for example:  Liver Dumplings, Semolina Dumplings, Frittaten and Noodles.

As the name implies – Beef broth with liver dumplings are made out of liver, bread and seasoning.
Beef Broth with Liver Dumplings is probably the most classic Austrian soup and, as the name implies – they are made out of liver, bread and seasoning.
Beef broth with semolina dumplings is a special starter in Austrian.
Would you like to try a more unusual soup extra? Austrian cuisine has the answer: Semolina Dumplings. They must have three edges, be fluffy and not too big.
Chopped thin pancake strips added to the soup: Austrian Beef broth with frittaten.
Frittaten (chopped thin pancake strips) are quick and easy to make, cheap and, as we say today, a real soul food. Beef Broth with Fritatten is extremely popular as a starter in Austria.
Noodles are a traditional Austrian soup extra. They spice up our classic Beef broth with noodles.
The ultimate all-round dish which everyone likes – noodles! In Austria they are a favourite soup extra. They spice up our classic Beef Broth with Noodles.