Kärntner Kirchtagssuppe (Kärntner Kirchtagssuppe)
Overview
Kärntner Kirchtagssuppe, also called saure Suppe or the yellow soup, is a festive soup from Carinthia in southern Austria. Up to five kinds of meat, such as beef, veal, pork, chicken and lamb, are simmered slowly with root vegetables and a bundle of spices including cinnamon, cloves, allspice, juniper and mace. The meat is cut into small cubes and returned to the strained broth. The soup is coloured gold with saffron cooked in white wine, and thickened with a mixture of sour cream, sweet cream and egg yolks, so that it is rich, creamy and slightly sour. It is served with Reindling, a sweet yeast cake.
History
Kirchtag is the church fair held for a parish's patron saint, the great village festival of the Carinthian year, and this soup has been part of it since at least the seventeenth century. Every valley, from the Gailtal to the Rosental, has its own recipe. At the Villacher Kirchtag, one of Austria's largest folk festivals, around 300,000 portions are served each summer, and the best soup in town is chosen every year.
Main ingredients
Beef, lamb, pork, chicken, saffron, sour cream. The soup is built on saffron cream broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Chicken soups · Beef soups · Lamb soups · Pork soups · More soups from Austria
Recipe
Method
- 13 h
Simmer the meats with the vegetables and spices in 4 l salted water for 2 to 3 hours, taking each meat out as it is tender.
- 2
Strain the broth and cut the meat into small cubes.
- 3
Simmer the saffron in the wine and add it to the broth.
- 4
Whisk the sour cream, cream, egg yolks and flour with a ladle of broth and stir it in without boiling.
- 5
Add the meat, heat gently and serve with Reindling.
- ✓
Serve. About 3h 30m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
