John Myers
Knuckle of Pork with Sauerkraut Soup
The perfect knuckle of pork with sauerkraut soup recipe with a picture and simple step-by-step instructions.
- 1 Knuckle of pork
- 4 Small potatoes
- 100 g Peas
- 500 g Sauerkraut
- 2 Shallots
- 500 ml Cream
- 100 ml White wine
- 0,5 liter Vegetable broth
- 0,5 liter Apple juice
- Pimento
- Laurel
- Caraway seeds
- Fennel seeds
- Marjoram
- Salt
- Butter
- Soup: If necessary, wash and squeeze the sauerkraut. Finely dice shallots and sauté in butter, add sauerkraut and deglaze with white wine. Let the wine boil down. Pour in the apple juice and broth, reduce. Top up the cream, finish cooking. Remove some sauerkraut for the pork knuckle, puree the rest.
- Cover the pork knuckle with salted water, cook with allspice, bay leaf and marjoram until soft. Stew the peas. Peel and boil the potatoes, finely dice them. Free pork knuckle of fat and tendons, dice lean meat. Mix the meat, potatoes, peas, a little sauerkraut and potatoes, season again if necessary.
- Press the result from step two into a serving ring on the plate. Pour on the sauerkraut soup. Garnished with fresh marjoram if you like.
- If you don’t have a professional kitchen machine, the soup may still have to pass through.
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