120 min. total time
Ingredients for 4 portions
| 1 | Piece | Pork knuckle (cured) |
| 1 | Cup | Soup vegetables |
| 1 | Tbsp | Parsley |
| 3 | Tbsp | Flour |
| 3 | Tbsp | Butter |
| 1 | Shot | Vinegar |
| 3 | pcs | Bread |
Spice Ingredients:
| 1 | Leaf | Bay leaf |
| 3 | Pcs | Peppercorns |
| 3 | Pcs | Juniper berry |
| 1 | Pinch | Salt |
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Preparation
- For the pork knuckle soup, first cook the pork knuckle with the spices and cleaned soup vegetables in a pot with plenty of water for about 1.5 hours on medium heat.
- Then remove the pork knuckle from the water and cut as much meat as you want in the soup into small pieces. Also cut the cooked vegetables into small pieces.
- Now melt the butter in a pot on low heat and prepare a light roux with the flour.
- Then deglaze with vinegar and fill up with 3/4 liter of cooking water from the pork knuckle and bring to a boil again.
- Now add the meat and diced vegetables to the soup.
- Cube the bread and briefly toast in a non-stick pan.
- Serve the soup in a bowl with the bread cubes, sprinkle with washed and chopped parsley, and season with pepper.
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Nutrition score
196
8,02 g
4,95 g
26,89 g
120 min. total time | 30 min. preparation time | 90 min. cook & rest time
