Spreewald potato soup

Ingredients for 4 servings:

• 500 g smoked pork (neck)
• 1 ½ liters of water
• 1 soup greens, cleaned
• 1 m.-sized onion(s), peeled
• 3 bay leaves
• 1 tsp peppercorns
• 6 allspice berries
• 6 carnations
• 1 tbsp vegetable stock powder
• 1 kg potatoes, peeled and weighed
• 10 g mushrooms, mixed, dried
• 80 g smoked bacon, diced
• 80 g onion(s), finely diced
• 200 g gherkins, diced
• some linseed oil, organic, cold-pressed

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

fine hearty potato soup

Bring water to a boil with the vegetables, onion, spices, and stock powder. Cook the smoked pork neck for about 40-50 minutes. After about 20 minutes, remove the vegetables and onion and refrigerate. Then remove the cooked meat and refrigerate. Pour the stock through a sieve and refrigerate. It’s best to prepare all of this the day before. The next day, soak the mixed mushrooms in very little water and then chop finely. Dice the vegetables and onion. Dice the smoked pork. Dice the potatoes into larger cubes. Fry the bacon and fresh onion cubes in a pan. Bring the stock to a boil, add the potatoes, and cook for about 10 minutes, then add the mixed mushrooms and bacon mixture and cook for another 10 minutes. Mash several times with a potato masher. There should still be some potato chunks left. Stir in the vegetables and smoked pork cubes and bring everything to a boil. Season to taste before serving. Serve with finely diced cucumbers and linseed oil. Everyone adds their own amount to the stew.