Christmas mushroom soup from the Ore Mountains

Ingredients for 8 servings:

• 800 g leg(s) or beef
• 600 g ribs or 1 kg pork bones
• 1 ½ liters of water
• 1 bunch of soup vegetables
• 1 onion(s)
• n. B. vegetable broth
• 3 tbsp, heaped flour
• 160 g wild mushrooms, dried
• 200 g raisins
• 2 tbsp, heaped sugar
• Vinegar
• salt and pepper

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours; Total time approx. 1 day 2 hours 45 minutes

Clean the vegetables, peel the carrots, and chop everything finely. Peel and halve the onion. Cook a meat broth for 90 minutes using approximately 1.5 liters of water from the cooked meat and ribs, the vegetables, onion, vegetable stock, salt, and pepper. Let it cool slightly, then remove the meat, remove it from the bone, chop it finely, and return it to the broth. Soak the dried mushrooms for an hour, then squeeze out the excess water and chop it finely. Add the raisins and mushrooms to the meat broth. Brown the flour in a pan, stirring constantly, then thicken with water and add to the soup. Simmer for another half hour, season with vinegar and sugar to taste. Let it steep overnight. Then add more seasoning. This soup is very popular in my family, but it is traditionally only eaten at Christmas time.