Gegendtaler Yellow Soup

Place beef, Schöpsernes and the soup hen in a large pot in about 4 liters of cold, salted water and bring to a boil. While doing this, constantly skim off the foam that rises. After skimming off the foam, add all the spices, lemon zest and halved onion and cook until the meat is tender. Once the meat is cooked, remove and set aside (see tip).

Now stir white wine into the soup. Stir the sweet and sour cream well with flour, add to the soup and then boil over nine times: as soon as the soup comes to a boil, pull away from the heat, let it rest for a few minutes and repeat the process another eight times.

Finally, strain through a soup strainer, season again and serve very hot in preheated plates.

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