I brought this delicious recipe from my trip to Austria. Each first Saturday in August this traditional soup will be served with Reinling a sweet cake made with yeast, filled with nuts and berries. Each family does cook their own styled soup. It will be a huge pleasure to attend a soup testing event.
This soup is time-consuming, but delicious in taste!
To make soup: Soak beef (aitchbone) in cold water (12 cups) for 20 minutes. Place meat and water in a large pan. Add half bunch of each herb, veal stock, cinnamon, Jamaica pepper and gloves. Season the soup with salt and black pepper. Bring soup to the boil than reduce to low heat. Simmer for 60 minutes. Remove beef. Sieve soup into a new large pan. The soup should be clear without vegetables and herbs.
Add 3 cups of soup and the rest of herbs in a separate pan. Bring soup to the boil. Remove pan from heat and leave for 15 minutes. Add one cup of dry white wine, 3 tbsp. of white balsamic vinegar and curcuma. Heat mixture again than sieve herb mixture to the rest of soup in the large pan.
Tip: Substitute the wine with apple juice.
Combine 2 cups of cream, 3 cups of sour cream, egg yolks. Mix 3 tbsp. of cornflower with 5 tbsp. of water. Add cornflower mixture to the cream.
Remove soup from heat. Make sure, the soup is not too hot. Add cream egg mixture to the soup. Combine all ingredients. Cut beef and chicken in small pieces. Add meat. Bring soup to the boil again. Reduce to low heat. Simmer for another 30 minutes.
Tip: Serve this soup with Reinling.
Shopping list for 4 persons:
Meat: 16 oz chicken breast, 2 lb aitchbone
Spices: Salt, black pepper, cinnamon bark, 2-3 cloves, 1 tsp. Jamaica pepper (allspice), 1 tsp. turmeric (curcuma), 1 oz ginger root, fresh
Oil, Vinegar, Water: 2 tbsp. balsamic vinegar, 12 cups water
Stock, Sauce Thickener: 8 fl oz veal stock, 3 tbsp. corn starch
Wine: 6 fl oz white wine
Dairy Products: 16 fl oz cream, single or medium, 20-30% butterfat, 18 oz sour cream
Eggs: 4 yolks
Herbs: 1 bunch of: chervil, savory, oregano, basil, lovage, majoram, thyme, peppermint, lemon balm, rosemary, 3 leaves laurel
Vegetables: 3 carrots, 1 onion, 1 leek, 1 celery root or stalk