Beat Wüthrich writes:
Dispuetchen in einer Beiz: The landlady, a Swiss woman with an Austrian-inflected dialect, and a Swiss woman with a dialect from Uri – with a strong Zuercherian tinge – are arguing about soup. Not about how it is prepared – they agree on that. No, they can’t agree on whether soup belongs in the ancient stew of Uri’s Häfelichabis or not. The landlady pleads for soup, the woman from Uri against it. I can’t mediate, I don’t know what to do.
About half a kilo of peeled potatoes cut into not too small pieces are added after these 60 minutes. Put the lid on again. After about another half hour, the Uri Häfelichabis is ready and can be served. Red wine goes best with it, a little fruity-cool is best to follow.
Our tip: Use high-quality red wine for a particularly fine taste!
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