Biltong Soup Recipe: Your New Winter Obsession

Look, if you've never dipped your spoon into a bowl of steaming biltong soup, you're missing out on something truly special. This South African classic has been quietly winning over Aussies who crave something hearty, protein-packed, and honestly just a bit different from your standard pumpkin or potato-and-leek situation.

Biltong soup recipe variations are popping up everywhere lately, from creamy, cheese-laden versions that'll stick to your ribs, to lighter broths that showcase that distinctive cured meat flavour.

Whether you're hunting for an easy biltong soup to whip up on a weeknight or want to impress with a creamy biltong soup that tastes like it took hours, this guide has you covered.

What Makes Biltong Soup Different?

Here's the thing: biltong isn't just beef jerky with a fancy name (though plenty of people make that mistake). This air-dried, cured meat brings a depth of flavour that's somewhere between intense umami and pure savoury heaven.

When you throw it into a soup, magic happens, the biltong rehydrates slightly, releasing all those gorgeous spices like coriander, black pepper, and nutmeg into the broth.

The beauty of a proper biltong broth lies in its simplicity. You're building layers of richness without needing fancy techniques or hard-to-find ingredients.

Most recipes start with a basic roux (butter and flour, nothing scary), then gradually add milk, stock, and cream before finishing with grated biltong and cheese. The result? A soup that's creamy without being cloying, meaty without being heavy.

The Classic Creamy Biltong Soup Recipe

Right, let's get into it. This creamy biltong soup is the version that'll have your mates asking for the recipe.

What You'll Need:

The Base:

• 125g butter (because we're not messing around here)

• 200ml cake flour—this thickens everything beautifully

• 500ml milk, plus extra if you like it thinner

• 1.5 litres beef stock

• 125-200ml fresh cream

The Flavour Bombs:

• 10ml black pepper, freshly ground if possible

• ½ teaspoon nutmeg—trust me on this one

• ½ teaspoon ground coriander (toasted first for maximum flavour)

• 1 teaspoon crushed garlic (optional but recommended)

The Stars:

• 250g biltong, finely grated or powdered (save some for garnish)

• 250ml grated cheddar cheese

• Optional: 100g crumbled blue cheese if you're feeling adventurous

• 2 teaspoons sherry for a touch of sweetness

The Method (It's Easier Than You Think):

Step 1: Melt that butter in a heavy-based saucepan over low to medium heat. Don't rush this, burnt butter tastes bitter, and nobody wants that.

Step 2: Add your flour and stir continuously for about a minute. You're making what the French call a roux, which is just a posh way of saying "paste that'll thicken your soup." Keep it moving so it doesn't burn.

Step 3: Toss in your black pepper, nutmeg, and coriander. The warmth will wake up those spices, releasing their oils and aromas.

Step 4: Now comes the slightly tricky bit, gradually add your milk and beef stock, stirring constantly to prevent lumps. Honestly? Don't stress if a few lumps sneak in; you can blend them out later. Bring it to a gentle simmer and keep stirring until the mixture thickens noticeably.

Step 5: Remove from heat and stir in your cheese and most of your grated biltong (keep about 50g back for garnish). The residual heat will melt everything together. If you're using blue cheese, add it now, it'll give your soup a tangy, sophisticated edge that pairs brilliantly with the biltong.

Step 6: Stir through the cream and, just before serving, add that splash of sherry. Taste and adjust seasoning, biltong can be pretty salty, so you might not need extra salt.

Step 7: Serve piping hot, topped with those reserved biltong shavings and maybe some fresh parsley or thyme.

Easy Biltong Soup Variations

You know what's brilliant about this recipe? It's ridiculously adaptable. Once you nail the basic technique, you can take it in all sorts of directions.

Biltong and Mushroom Soup

This variation adds an earthy depth that complements the biltong perfectly. Sauté about 250g of sliced mushrooms in butter with garlic and onions before making your roux. The mushrooms release their moisture, creating an even richer biltong broth. Fresh thyme and rosemary work beautifully here, just remember to fish out the woody stems before serving.

Cauliflower Biltong Soup

For a lighter take that's still properly satisfying, try roasting cauliflower florets until golden, then blending them into your soup base. This adds creaminess without quite as much dairy and sneaks in some extra veg. The roasted cauliflower's nuttiness plays nicely with the spiced biltong.

Biltong Soup with a Kick

If you like heat, stir through some smoked paprika (about 20ml) when you add your other spices. Or go the Aussie route and add a finely chopped chilli or two. Just remember, you can always add more heat, but you can't take it away.

Tips for the Perfect Biltong Soup

Mind the Salt: Biltong is already salty from the curing process, so taste before you season. Start with unsalted or low-sodium stock if you're worried.

Texture Matters: For a silky-smooth creamy biltong soup, consider giving it a quick blitz with a stick blender before adding the final biltong garnish. Some people prefer a bit of texture though, it's totally your call.

Don't Let It Boil: Once you've added the cheese, cream, and biltong, keep the heat gentle. Boiling can make the cheese go grainy and the biltong tough.

Thickness Control: The soup will continue to thicken as it sits. If it gets too thick, just thin it out with a splash more milk or stock. If it's too thin, simmer it a bit longer or make a quick slurry with a tablespoon of flour and cold milk.

Make It Your Own: Some recipes call for a splash of port or brandy instead of sherry, both work beautifully. Others add a dash of Worcestershire sauce for extra depth. Experiment and see what you like.

Serving Suggestions That Actually Make Sense

Right, so you've made this gorgeous pot of soup. Now what?

Bread is Non-Negotiable: Crusty sourdough, fresh rolls, or even homemade vetkoek (South African fried dough, seriously, look it up). You'll want something to mop up every last drop of that biltong broth.

Biltong-Parmesan Twists: Feeling fancy? Roll out some puff pastry, brush with butter, sprinkle with biltong powder and Parmesan, twist, and bake. These are next-level dippers.

Keep It Simple: Sometimes a good soup just needs a good bowl and a spoon. Garnish with extra biltong slices, a dollop of crème fraîche, and maybe some fresh parsley.

Pair with a Crisp White: If you're serving this as a starter, a dry white wine or even a light red cuts through the richness nicely.

Why Biltong Soup Deserves a Spot in Your Recipe Rotation

Beyond just tasting incredible, there's actually some solid nutritional stuff happening here. Biltong is protein-dense, we're talking about 30-40g of protein per 100g. It's also low in carbs and contains important nutrients like iron, zinc, and vitamin B12.

The air-drying process used to make biltong removes excess fat while concentrating the meat's natural flavours. This means your soup gets a serious protein boost without being greasy or heavy. For anyone following a higher-protein diet, dealing with post-workout recovery, or just trying to eat more substantial meals, biltong soup ticks a lot of boxes.

That said, it's not exactly a light meal. The cream, cheese, and butter make this a proper winter warmer, the kind of thing you serve on cold evenings when you want comfort over calorie-counting.

Storing and Reheating

Let's be practical for a minute. This recipe makes a decent amount of soup, and chances are you'll have leftovers (not that anyone's complaining).

In the Fridge: Store your cooled soup in an airtight container for up to 3-4 days. Remember, it'll thicken up, so you might need to add a splash of milk or stock when reheating.

Reheating: Gentle heat is key. Warm it slowly on the stovetop, stirring occasionally. Microwaving works too, but stir it halfway through to ensure even heating.

Freezing: The soup base (before adding cream and biltong) freezes beautifully for up to 3 months. Thaw overnight in the fridge, then reheat gently and add fresh cream and biltong when serving. This way, you maintain that freshly-made texture and flavour.

Top Tip: If you're meal-prepping, freeze individual portions in silicone muffin tins, then pop them into freezer bags. Instant single serves whenever you need them.

Common Mistakes (and How to Avoid Them)

Too Salty: If you've gone overboard, adding more liquid helps, but so does a peeled potato thrown in while it simmers, it absorbs excess salt. Remove before serving.

Grainy Cheese: This happens when cheese is added to liquid that's too hot. Take the pot off the heat first, then stir in your cheese.

Lumpy Roux: Keep stirring and add your liquids gradually. If you still end up with lumps, an immersion blender is your friend.

Burnt Flour: That bitter taste means you rushed the roux. Start over if this happens, there's no fixing burnt flour taste.

Biltong Too Chewy: If your biltong pieces are tough in the finished soup, you either used biltong that was too dry or didn't simmer it long enough. Opt for moist biltong or finely grated biltong powder next time.

The Bottom Line

Is biltong soup traditional Australian fare? Nope. But neither were lattes or smashed avo once upon a time, and look how that turned out. This South African import deserves a place in your cooking repertoire because it's delicious, different, and surprisingly straightforward to make.

Whether you stick with the classic creamy biltong soup loaded with cheese and cream, or branch out into mushroom or cauliflower variations, you're in for something special. It's rich without being heavy, flavourful without being complicated, and guaranteed to impress anyone you serve it to, even if they've never heard of biltong before.

So next time winter rolls around and you're sick of the same old soup rotation, give this one a crack. Your taste buds (and probably your Instagram followers) will thank you.