syrup dip

Ingredients for 4 servings:

• 1 parsnip(s)
• 1 parsley root(s)
• 1 bunch of soup vegetables
• 1 onion(s)
• n. B. Ribs, smoked, thin
• 1 piece(s) of smoked pork
• 4 sausages (Frankfurter)
• 4 sausages (Wiener)
• 1 meat sausage (cooked)
• 2 tbsp flour
• 1 tbsp vinegar
• 1 cup beet syrup
• 1 can sauerkraut
• Salt
• nutmeg
• 1 brown bread

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Old Silesian recipe

Clean and wash the root vegetables, soup vegetables, and onion, cut into large pieces, and simmer with a little water for about 50 minutes to create a rich broth. Add the smoked ribs to the pot for 15 minutes. Add the smoked pork loin in one piece and simmer for another 30 minutes. Then remove the ribs and smoked pork loin from the pot. Let the frankfurters simmer in the broth for 10 minutes. Strain the broth through a sieve. Discard the roots, onion, and soup vegetables. Mix 2 tablespoons of flour, 1 tablespoon of vinegar, and 3/4 cup of sugar beet syrup with a little water. Bring the broth to a boil. Slowly stir in the syrup mixture with a whisk and bring to a boil. The sauce should be nice and thick. Season to taste with syrup, salt, nutmeg, and vinegar if desired. Add the wieners, cooked pork sausage, and frankfurters to the prepared sauce and let them warm up and simmer for about 15 minutes. Slice the smoked pork and then add it to the pot to warm. Cook the sauerkraut alongside. Serve: Cut the brown bread into pieces and arrange them on one side of the plate. Place the sauerkraut on the plate. Add smoked pork and sausages, if desired. Pour the syrup sauce over the bread and smoked pork.