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| What You Need: |
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1 pound sauerkraut
1 bay leaf (optional)
˝ pound pork meat (head or rump) marrow bone
6 peppercorns
2 strips bacon, or equivalent amount of salt pork, diced
8 cups cold water
1 medium onion (preferably baked)
˝ onion, chopped
1 celery root
1 tablespoon flour, browned
1 parsley root
Salt and pepper to taste
1 parsnip
2 carrots
1 lump sugar (optional)
1 - 2 celery stalks
1 - 2 frankfurters or several slices salami, diced (optional)
4 - 6 dried mushrooms
A few sprigs of parsley
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| How To Cook: |
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1. Cover the sauerkraut, marrow bone and meat with cold water. Boil and skim.
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2. Add browned onion, the celery, parsley, parsnip, carrots, celery, mushrooms and herbs; let them simmer, skimming as necessary, for at least 2 hours.
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3. When the meat is soft, remove from bones and cut into small pieces; cut mushrooms into strips.
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4. Remove marrow from the marrow bones. Strain soup or not, according to preference.
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5. Return the meat, mushrooms and marrow to the pot. In heavy skillet brown the bacon or salt pork together with chopped onion and browned flour, adding stock a little at a time until lumps are dissolved.
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6. Add to the soup and boil up once.
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7. Season to taste, adding sugar if soup is too sharp. Add diced sausage if desired.
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