Dirndl & Desk Stories

Recruiting & Rindssuppe | BONUS Interview

In this bonus episode, Kathrin interviews Petra Rasser-Spiegel, a recruiting expert from APS Personal in Vorarlberg. Petra explains the current job market situation in Vorarlberg and offers valuable advice for job seekers. Enjoy!
 
| Recipe of Petra’s famous potato salad or in the dialect of Vorarlberg “Grumparasalot”:
600 g potatoes (mostly waxy potatoes)
1 red onion
250 ml homemade beef broth (Rindssuppe)
6 tbsp sunflower oil
0.5 tbsp Original Lustenauer mustard (or similar)
Salt, Pepper, Chives
 
| Instructions: Boil the potatoes with their skins on. Then peel them and, while still warm, slice them thinly into a large bowl. Now warm the broth and immediately pour it over the potatoes. Season with oil, onions (chopped), salt, and pepper, and stir until the mixture becomes creamy. Finally, season to taste with mustard.
 
| Links:
https://aps-personal.com/
 
| Recommendation: Podcast of APS Personal: “Fit für die Karriere”, German; on all major podcast platforms like iTunes or Spotify

Recruiting & Rindssuppe

Welcome to our first episode! In the first part of our three-part series on recruiting, we discuss how to find a job in Austria and we share one of Austria's most beloved comfort soups called "Rindssuppe". Enjoy!
Links:Strafregisterbescheinigung/Criminal Record CertificateAMS (Public Employment Service)EuropassGross/Net Calculator
 
| Recipe for Rindssuppe (translated) from Zeidler, Emilie, St. Martiner Kochbuch / Zeidler/Temm. - 31. Aufl. - Graz; Stuttgart: Stocker, 2000
| Basic Rules for Preparing Clear Soups: The soup must only simmer slowly (simmer, never boil!), otherwise, it will become cloudy. Cloudy soups can be clarified with egg whites or raw minced meat. When serving, add finely chopped chives or parsley to all clear soups.
| Note: Light Soups: Add all ingredients to cold water. For dark additions: Liver dishes, Lung strudel, etc. Dark Soups: Roast root vegetables with bones and onions (nutmeg). For light additions: Noodles, dumplings, pancake strips, grated barley, etc.
 
| Ready-made Soup: Available commercially with or without additions.
| Meat Soup: Briefly roast root vegetables and onions, set them cold with soup herbs, and bring to a boil. Then salt and add the meat (beef, pork, poultry). The heat coagulates the protein and seals the pores. Salted water does not leach the meat as much, keeping it juicy and flavorful, and the soup still turns out well. For invalid soups (broth), cut the meat into small pieces and set in cold water.
| Bone Soup: Set beef or pork bones with root vegetables and soup herbs cold or roast the bones with root vegetables, onion, and very little fat, and also set cold. Add veal bones to hot water, otherwise, the soup will become cloudy. Salt at the end.
| Root Soup: Prepare this like the bone soup but without bones.
Root vegetables: Carrots, Parsley, Celery
Spices and Herbs for Clear Soups: Peppercorns and other spice seeds, Parsley, Lovage, Basil, Spring onion, Leek
Coloring Agents: Onion skins, Saffron, Browned onion slices (place on stovetop), Caramelized sugar, Soup seasoning, Coffee addition
| Story recommendation: “Die Geschichte vom Suppen-Kaspar“; 1844; author is Heinrich Hoffmann. For example from "Der Struwwelpeter - Lustige Geschichten von Heinrich Hoffmann"; Xenos Verlagsgesellschaft m.b.H; Am Hehsel 40, 22339 Hamburg

I am from Austria

Hello and welcome to "Dirndl & Desk Stories"! Check out our trailer to get to know us, find out what inspired us to make this podcast and to get a glimpse into the topics we want to cover.
 
Song recommendation: „I am from Austria“; Reinhard Fendrich, 1989, Album „Von Zeit zu Zeit“