I call this dish Silesian Christmas stew or soup because my mother brought the
recipe from Silesia and this family recipe is only cooked once for Christmas in our house.
So we can look forward to this incredibly tasty dish all year round.
Ingredients for about 6 people:
2 salted pork knuckles
1.5 kg pork chop with bone
10 smoked pepperlings (pepper sausages)
6 Mettenden (soup sausage)
1 tablespoon allspice
3-4 bay leaves
2 bulbs garlic halved
Pepper salt
2 large onions halved
2 kg sauerkraut (preferably from the barrel)
1 tbsp juniper berries
The preparation is actually super easy. In a large 5L pot you put all the ingredients except for the juniper and the sauerkraut.
Then fill up with water until everything is covered or up to approx. 3 cm below the edge, because the incredibly tasty broth can never be enough.
The whole thing is then left to simmer on a low flame for at least 3 hours or more. It’s done when the pork comes off the bone.
The sauerkraut is briefly stirred in a separate pot together with the crushed juniper berries and brought to the boil.
The dish has always been served in a soup plate with mustard and fresh rolls or ciabatta.
If there is anything left, you can make a great aspic from the broth and the remaining meat with a little vinegar, pickles and gelatine.
I can only wish you a great appetite.
