Ċanga Skura u Soppa tal-Ħxejjex

Wash the meat, pat dry with kitchen paper and cook in salted water (2 teaspoons) with juniper berries (5 pieces) for about 2 hours. In the meantime, clean / prepare the vegetables: Peel the carrots, parsley roots and parsnips with the peeler, scrape 2 in 1 decorating blade with the vegetable blossom scraper / peeler and cut into decorative flower slices (approx. 4 - 5 mm thick) with the knife. Clean the Brussels sprouts and cut the stalk in a cross shape. Clean the leek, wash it thoroughly and cut into rings. Clean the celery and cut into small diamonds. Peel and finely dice the garlic cloves. Clean, wash, quarter and cut the chilli pepper into thin rings / pieces. Wash the parsley, shake dry and pluck. Remove the meat and juniper berries. Separate the meat from the bones and fat and dice. Add the vegetables (purple, yellow and red carrot blossoms, parsley root blossoms, parsnip blossoms, Brussels sprouts, leek rings, celery lozenges, diced garlic cloves and chilli pepper rings) and the diced meat to the broth and sprinkle with clear broth (2 tbsp), Maggi (1 tbsp), sweet soy sauce ( 1 tbsp), sambal oelek (1 teaspoon) and chilli powder (1 teaspoon) and simmer all of them for about 25 minutes. Season with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches) and fold in the parsley. Serve the soup hot.