Church day soup
The Kirchtagssuppe , also known as "sour soup", is a regional specialty from Austria . Church day soups can already be identified in writings from the 17th century.
Variants of the church soup
One of them is the Villacher Kirchtagssuppe . The Villacher Kirchtag is a traditional occasion for an elaborate menu. This included roast pork, beef or lamb, fish, chickens, cakes, desserts, but also special soups. However, there are other variants in other places in Carinthia, most of them only differ slightly in terms of taste, as the same ingredients are used in many of the soup variants of the Kirchtagssuppe. Soups with a slightly larger difference in taste are the Gailtaler Kirchtagssuppe and the Rosentaler Kirchtagssuppe .
preparation
Depending on the recipe, there are ways to prepare the soup. A very widespread one is to first make a "basic soup" and then cook other parts of the soup separately. Only at the end are all the elements put in a pot and slowly stirred. The Kirchtag soup is made from several types of meat, namely beef , lamb , chicken , pork and veal . There are also beef and sheep bones. Soup greens , sour cream and sweet cream are other ingredients. Sour cream and sweet cream are processed in the same amount. The whole soup is very elaborately prepared and tastes a bit sour. It has a yellow color from saffron and is completely opaque. Traditionally, Reindling is often eaten with it . It is rarely used as a starter ; it is mostly consumed as a main course.
Individual evidence
- ↑ Heribert (von Salurn): Conciones pastorales, that is: Sunday and Feyr day sermons, for the pastors for the whole year: of necessary science for the Christian Schafflen .... Sunday and Feyr day sermons . Haan, 1698 ( google.de [accessed December 15, 2017]).
- ↑ Heinz Dieter Pohl: The Austrian kitchen language: a lexicon of typical Austrian culinary specialties: with linguistic explanations . ISBN 3-7069-0452-7 , pp. 88 .