Tragösser lärcherlschaß

galerie: hochschwab sargfabrik suppenwanderung
koordinaten: 47.5, 15.066667

all but impossible to translate!

we roast 2 onion (we got them from the local innkeeper) in oliveoil (from the glass with broiled parika) until brown,
add 150g of air-dried, french salami, finely cubed and 400g zucchini, also cubed.
First we add minced roots of herbs (supposable wild carrots or parsnips), then minced sprouts of various wild herbs, we have found on the way from the Leobner Hütte down to the valley (origano, strawberry leaves, raspberry leaves). We bring 2,5l water to a boil and put in the roasted stuff.
We also add 2 organic stock cubes and
2tbsp needles of larch sprouts
9 olives
1 sprig lovage - (stolen from the Laming Alm)
1 tbsp broiled paprika (from the glass)
salt, pepper and (a lacing) of
white wine ( cuvee from the guesthouse Zur Post)
to refine.
served with salty pretzels from the same guesthouse.

The composition, mainly made of victuals left-overs from our walking-tour had a dark color and got its wonderful taste, particularly from wild herbs and salami. To add larch needles was risky but successfully.

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