Brischtner Geiss-Suppae – Uri

Diary of a culinary journey in Uri:

The goat meat is put on the fire in hot salted water. (If you use salted meat, the water must not be salted). The meat is cooked and skimmed from time to time. When it is almost cooked, add the finely chopped vegetables, and – a little later – the potatoes and long grain rice. Let the soup boil until it is done and season it.

Now take out the meat, cut it into small strips and add them to the soup as a garnish.

The “Brischtner Geiss-Suppae” can also be served as a main course. In this case, 250 g of meat are needed per person. The soup is served alone, while the meat is cut into slices and served with boiled potatoes.

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