Salzburger Nockerln à la Sacher (Fluffy egg soufflé)
Foto: Johannes Kittel
Wash the meat and pat dry with kitchen paper. Cut into cubes and place in 2 liters of coldwater. Fry the onionwithout fat in an (old) pan on the cut surface until golden brown.Wash the bones in cold water and, together with the soup vegetables and onions, add to the meat. Bring to the boil and let simmer for about 2 hours. Let the soup cool and skim off the fat.
Whisk the egg whites with 250 ml of cold water, and stir slowly into the soup. Simmer until it becomes transparent. Drain through a dish towel, and add salt to taste. Serve as a transparent soup, (with sprinkled chives or parsley) or with the following Viennese soup garnishes.