Sour Meat Soup

I got the recipe for this soup from a farmer's wife in our village. Made them a little hotter to our liking.

Sauté the onion in butter over medium heat, then add the leek and carrots and sauté.

Now put the garlic and the peppers in the pot and steam them briefly. Pour in the broth and increase the heat until the soup starts to boil.

Now the potato pieces are added and everything is simmered until the potato pieces are soft. Add the spices to taste.

In the meantime, I diced the sour meat and added it to the soup for the last 10 minutes.

Finally, stir in the herbs and thicken the soup with a little starch. Stop as everyone likes.

Season again to taste and enjoy the soup. We ate a piece of homemade spelled bread with it.

Vegetable stock: vegetable stock approx. 5 l, 1 celery root with greens, 1 parsley root, 1 vegetable onion, 2 cloves of garlic, 200 g green beans, 1 kohlrabi, 500 g white cabbage, 1 cauliflower, 300 g carrots, 3 leeks, 3 tbsp butter, 5 l water, 1 tbsp salt. Cut everything roughly. Melt the butter over a low flame and steam everything briefly. Add the cold water to the vegetables. Bring to the boil and simmer for 40 minutes. Attention, please don't stir. Finally add the salt. Sift through, then you have a great vegetable stock. If you want a stock, let the broth continue to simmer over a low flame so that it thickens a little.

I use vegetable broth for a lot of dishes. I will use the rest of the vegetable stock for a while or freeze it in portions. This is how I do it with all of my stocks / stocks.

Here is the product information for the sour meat, which is very popular in our region. Sometimes I do it myself, but this time I bought it. ;;; Holsteiner Sauerfleisch is a specialty of Schleswig-Holstein cuisine. For this purpose, pork that is not too lean (usually belly or neck) is cooked in white wine vinegar together with spices such as bay leaves, allspice, mustard seeds, caraway seeds, juniper berries, and occasionally with onions and pickles. After cooling, the broth gels, giving the dish a firm, jelly-like consistency. Mostly fried potatoes are eaten with it. The information is from Wikipedia.