Bavarian knee cabbage soup
Last Updated on
1 pk Bavarian knee (smoked pork knee) 4 liters water 10 pk black pepper 4 pk bay leaf 4 pk juniper berries 2 tsp crushed cumin 50 g dried mushrooms 1 pk onion 4 cloves garlic 2 kg sauerkraut 100 g smoked bacon 400 g pork shoulder 2 tbsp red minced paprika pk olive oil 700 g smoked neck 1 pk sausage
progress in the video above
Although this cabbage soup takes a long time to cook, the result is worth it. The flavour imparted by the Bavarian knuckle is priceless. The whole family will enjoy it.
First, prepare a large pot of water and place the Bavarian knee in it.
Add black pepper, juniper, bay leaf, crushed cumin and dried mushrooms.
Cook for 90 minutes.
Add the sauteed onion, garlic and cabbage. Cook for another hour.
In the meantime, fry the bacon greaves in a frying pan. Set these aside and add the finely chopped onions to the stock.
When the onions are browned, add the diced pork shoulder.
When the meat is pulled, dust it with sweet ground paprika and drizzle with olive oil as needed.
Pour the entire mixture over the cabbage.
Add the bacon drippings as well.
Cut the smoked neck and sausage into cubes and add them to the cabbage soup.
Simmer for a further three hours just below boiling point.