Sauerampfersuppe is a traditional soup originating from the southern parts of the country. The soup is usually made with a combination of sorrel, shallots, butter, flour, chicken stock, heavy cream, egg yolks, salt, and black pepper. The shallots and sorrel are sautéed in butter until one is translucent and the other one slightly wilted.

Flour is whisked in and cooked until beige, and it's then mixed with the stock. The mixture is simmered for a few minutes, the soup is puréed, and then reheated and removed from the heat. A mixture of egg yolks and heavy cream is stirred into the soup.