Sour Soup in Carinthian Style (Villacher Kirchtagssuppe)

Ingredients

• 300 g mixed meat (beef, veal and lamb soup meat, pork shoulder)
• 300 g soup bones (beef and lamb)
• 300 g chicken breast fillet (skinless)
• 1 onion
• 3 Carrots
• 0.5 leek stalk
• 100 g Celery Root
• 1 tsp peppercorns
• 1 tsp juniper berries
• 1 bay leaf
• 1 tsp allspice berries
• 0.1 g saffron strands
• 50 ml dry white wine
• 200 ml heavy cream
• 1 tbsp vinegar
• Salt
• ground pepper
• 50 g sour cream

Instructions

1. 1.

   Wash the meat and bones and put them in a large pot. Cover with water and bring to a boil. Wash the chicken and pat dry. Wash, peel or trim the onion, carrots, leek and celery root and dice them. Set aside about one‑third of the carrots.

2. 2.

   Skim off the foam from the pot and simmer gently for about 50 minutes. Add the prepared vegetables and chicken meat with pepper, juniper, bay leaf and allspice to the soup and simmer for another ~30 minutes. Remove the meat, dice it small and strain the broth through a sieve.