Recipe

Gsottus

Preparation

  1. Put the water in a saucepan with the Valais dried meat and bring to the boil.
  2. Skim, cover the pan and simmer for 2 hours.
  3. Add the ham and continue simmering for 1 hour.
  4. Add the potato slices, the strips of kale and the quartered pears.
  5. Cover the pan, simmer for 30 minutes and season.
  6. Remove the meat from the saucepan, cut into slices and return to the pan.
  7. Place the rye bread and cheese in soup bowls and ladle in the soup.
Put the water in a saucepan with the Valais dried meat and bring to the boil. Skim, cover the pan and simmer for 2 hours. Add the ham and continue simmering for 1 hour. Add the potato slices, the strips of kale and the quartered pears. Cover the pan, simmer for 30 minutes and season. Remove the meat from the saucepan, cut into slices and return to the pan. Place the rye bread and cheese in soup bowls and ladle in the soup.