Old German Cabbage and Turnip Stew

Fry the goose legs in the lard and cook them with the stock until they are "almost" soft. Remove from the stock and let cool down. Then remove the skin, detach the meat from the bone, cut into small pieces and set aside.

In the meantime, cut the beetroot into bite-sized pieces and add them with the allspice grains and bay leaves to the stock. If there is not enough liquid left after cooking the legs, pour in enough stock until the beet cubes float in it. Cover and cook for 10-15 minutes. Prick for a test, they shouldn't be quite soft yet. Meanwhile, cut the potatoes into slightly smaller cubes than the beetroot (but keep the large one whole and in a little water) and add to the not yet completely cooked beets together with the finely chopped meat. Now let everything simmer again for approx. 10-15 minutes. When everything is well drawn and done, rub the large raw potatoes on to make the brew nice and creamy. If necessary, season with pepper, salt and a pinch of sugar.

In my childhood they were eaten - each on their own plate, however - with sugar, i.e. slightly sweet. Hmmmmmmmmmmmmmmm