Pork knuckle, potato, pea and sauerkraut stew

Ingredients for 4 servings:

• 1 liter broth from cooking the pork knuckle
• 250 g pea puree
• 250 g potatoes, boiled
• 200 g pork (knuckle meat), cooked leftovers
• some tomato ketchup
• 100 g carrot(s), cooked from pork knuckle
• 200 g sauerkraut, cooked

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

A soup to use up leftovers

Pour the strained pork knuckle stock into a large pot. Chop up the leftover cooked pork knuckle meat and boiled potatoes and add both. Then start heating the mixture. Add the remaining pea puree, the remaining, slightly chopped sauerkraut, and, if desired, the peeled and finely diced carrots from the pork knuckle to the hot soup. Add a little water if necessary to prevent the soup from becoming too thick and season with a dash of ketchup. You don’t really need any other seasonings, as they are already present in the ingredients used. Heat everything until thoroughly heated and serve in a tureen or deep plates. This is how we use up leftovers after a sumptuous pork knuckle meal. The quantities are approximate; you simply use what’s left over from the pork knuckle meal; you can make more or fewer portions if necessary.