[{WikipediaArticle oldid='253005753'}]



[{VerifyArticle user='eertl' template='Standard' date='30. April 2015' page-date='2015' comment='Überprüft, nach Haider, W., Wagner, C., Die steirische Küche. 600 traditionsreiche und zeitgemäße Rezepte' funder='53' }]
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!!!License Information of Images on page
||Image Description||Credit||Artist||License Name||File
| Egg drop soup| あったまった。 #udon #egg #ginger #hot| Masahiko OHKUBO from Kobe, Japan| [{Image src='https://www.austria-forum.org/cc/images/slim/by.png' alt='CC BY 2.0' align='center' link='https://www.austria-forum.org/cc/by-20.html' target='_blank'}]| Datei:Egg drop soup (1).jpg
| Zubereitung einer Einlaufsuppe| Eigenes Werk| Raimond Spekking| [{Image src='https://www.austria-forum.org/cc/images/slim/by-sa.png' alt='CC BY-SA 4.0' align='center' link='https://www.austria-forum.org/cc/by-sa-40.html' target='_blank'}]| Datei:Einlaufsuppe, Zubereitung.webm
| Einlaufsuppe im Teller| Eigenes Werk| Raimond Spekking| [{Image src='https://www.austria-forum.org/cc/images/slim/by-sa.png' alt='CC BY-SA 4.0' align='center' link='https://www.austria-forum.org/cc/by-sa-40.html' target='_blank'}]| Datei:Einlaufsuppe im Teller-0372.jpg
| Einlaufsuppe in Topf| Eigenes Werk| Raimond Spekking| [{Image src='https://www.austria-forum.org/cc/images/slim/by-sa.png' alt='CC BY-SA 4.0' align='center' link='https://www.austria-forum.org/cc/by-sa-40.html' target='_blank'}]| Datei:Einlaufsuppe in Topf-0367.jpg
| Hot and sour soup from Ping in San Jose, California.| Eigenes Werk| BrokenSphere| [{Image src='https://www.austria-forum.org/cc/images/slim/by-sa.png' alt='CC BY-SA 3.0' align='center' link='https://www.austria-forum.org/cc/by-sa-30.html' target='_blank'}]| Datei:Ping SJ hot & sour soup.JPG
| "Burnt" soup with eggs from Međimurje Cuisine, northern Croatia| Eigenes Werk| Silverije| [{Image src='https://www.austria-forum.org/cc/images/slim/cc-zero.png' alt='CC0' align='center' link='https://www.austria-forum.org/cc/cc0-10.html' target='_blank'}]| Datei:Prežgana juha z jajcima - poslužena.jpg
| The so called "susciello", a typical dish of the Cilentan cuisine, made with  wild asparagus, eggs, goat's or sheep's cheese (namely, the local one called "cacioricotta", made form milk of goat), onion (also fresh leaves of onion, according to the season), possibly flavoured and not chopped parsley and garnished with large drops of raw extra-virgin olive oil. Here presented and served with a toasted slice of salted bread of half-wholemeal flour| Eigenes Werk| Libuše| [{Image src='https://www.austria-forum.org/cc/images/slim/by.png' alt='CC BY 3.0' align='center' link='https://www.austria-forum.org/cc/by-30.html' target='_blank'}]| Datei:Susciello, cilentan cuisine.jpg
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