Charity soup dinner: “A mosaic piece of hope”

Vicar General of the Diocese of Linz Severin Lederhilger described the campaign, which collects donations for around 70 projects worldwide, as a “mosaic stone of hope”. Humanitarian solidarity is of continued importance, especially in times of a global ecological crisis. This year the focus was on a program in Nepal that has been supporting women since 1993. “Under the motto ‘Together for climate justice’, we are making a contribution to food security in a country that is particularly affected by the climate crisis,” said Paula Wintereder, chairwoman of kfb Upper Austria. The Nepalese project partners Januka Khatiwada and Sunita Chaudhary were guests at the reception and talked about the collaboration in their home country.

The numerous guests were fed by the young chefs from the Salzkammergut Bad Ischl Tourism School. The collaboration with the tourism association and the school was suggested by parish priest Christian Öhler. The cultural capital of Bad Ischl also had a culinary presence.

It is also part of the tradition that the donations collected are doubled by the state. State Governor Thomas Stelzer (VP) continued to wish “many good ideas that will make our world better.” As part of the Family Fast Day campaign, soup dinners are currently taking place in parishes across the country. The donations go to kfb projects.

barley soup

Ingredients for 4 persons: 70-80 g rolled barley, optionally 400 g cooked smoked meat (cut into small cubes), 50 g butter, 80 g carrots, 80 g yellow beets, 80 g celery root, 1 onion (chopped), 3 cloves garlic (chopped), 1 .5 l soup or stock, 2 bay leaves, 1 tbsp marjoram, lovage, 1 dash of apple cider vinegar, salt, pepper, 50 ml whipped cream or 50 g cold butter

Preparation:

1. Soak barley in cold water for a day.
2. Cook the barley in plenty of water until soft, strain, cool with cold water and set aside.
3. Let the butter foam in a suitable pot.
4. Dice the carrots, yellow beets and celery and sauté in the butter with the onion and garlic.
5. Deglaze with apple cider vinegar.
6. Pour in soup or stock and simmer for about 20 minutes.
7. Add spices, rolled barley and the meat (if desired) and cook briefly.
8. Season to taste and, if necessary, stir with the whipped cream or cold butter until creamy.

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