Grandpapas suur supp with flour dumplings

Ingredients for 8 servings:

• 600 g dried fruit (baked fruit), mixed
• 1 bone (ham bone), pre-order from the butcher
• 1 pork knuckle(s) (smoked ham knuckle), pre-order from the butcher
• 1 bacon rind from the Katenschinken ham, pre-order from the butcher
• 1 bunch soup greens, cleaned
• 4 liters of water
• e.g. salt and pepper
• n. B. sugar
• n. B. vinegar
• 500 g flour
• 3 eggs
• Milk
• Nutmeg, freshly grated
• 1 pinch of salt
• Cornstarch for binding

Instructions

Working time approx. 55 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours 40 minutes; Total time approx. 15 hours 35 minutes

a variation of the Hamburg sour soup

Chop the dried fruit into small pieces and soak overnight, covered with water. Cook the ham bone and ham hock with the cleaned vegetables in 4 liters of water for 2 hours, remove, sieve out the remains of the boiled vegetables, detach the meat and dice it. Add the dried fruit, the soaking water and the spices to the broth and simmer everything for 40 minutes. Add the meat to the soup. For the dumplings, sift the flour and mix it with the eggs and milk, if desired, as well as salt and nutmeg. Let the dough rise for at least 10 minutes. It should fall off the spoon in a thick consistency. Using a teaspoon, drop small portions into the hot soup. Season the soup to taste with sweet and sour sauce and thicken slightly with cornstarch if desired.