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Beef Soup

Beef stock
3 bottles beer (7 1/2 c.)
7 tbsp. sugar
4 egg yolks
1/2 c. + 2 tbsp. sour cream
1/2 tbsp. salt
1/2 tbsp. ground cinnamon
Dash ground pepper
Bread croutons

Cook in large pot 2 cups beer and 7 tablespoons sugar while stirring constantly. As soon as the sugar is completely dissolved, add the remaining beer. Bring to a boil once more and remove pot from heat. Beat 4 egg yolks with a whisk in a large bowl, then add 1/2 cup + 2 tablespoons sour cream, a teaspoon at a time, beating constantly. Now add 1/2 cup of hot beer stock to the egg yolk-sour cream mixture and beat thoroughly. Then pour back into the hot beer stock and stir well. Simmer at low heat (do not boil) and season with 1/2 teaspoon salt, the cinnamon, and the pepper. Serve it by pouring over the bread croutons (sauteed to a crisp in hot butter) in soup mugs or dishes.

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