Rosentaler Kirchtagssupp`n

Put the beef together with the chicken in about 4 liters of cold water. Add salt, soup vegetables, onion and garlic cloves as well as peppercorns and mace and cook (for a few hours) a strong, spicy basic soup. Remove the softly cooked meat from the bones and cut into small cubes. Strain soup and put desired amount in a pot. Place basil in a spice bag (tea bag or tea egg), add to soup and bring back to a boil. Mix sour cream and egg yolks well with one heaping coffee spoon of flour per liter of soup and pour through a sieve into the soup. Stir constantly so that the soup remains smooth and does not become flaky. Allow the soup to bubble up, but do not boil it. Strain the finished Kirchtagssupp’n, serve in warmed plates and sprinkle with ground cinnamon.

Preparation Tip:

In Carinthia, the classic Kirchtagssupp'n is served with diced or whole slices of the typical white bread, also called Bohatscha or Wazan.

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