Black Sour

Put the meat together with the bones and the pork rind in a saucepan and add water until the meat is well covered.

Now boil everything together and simmer on low heat for about one to one and a half hours. Do not add any spices or salt and pepper to the clear soup, otherwise the soup will not be successful.

In the meantime, roughly chop the onions and bring to a boil together with the cloves, juniper berries, bay leaves and 0.5 l of water. After that, the broth is left to infuse for an hour. When the meat is cooked, take it out of the cooking pot and put it aside. Then cut it into cubes of about one centimeter. The next step is to take another saucepan (about seven to eight liters) and a fine sieve to make the soup as follows (preferably with a diligent helper holding the sieve): pour a ladle of clear soup into the saucepan through the sieve and then pour a ladle of blood into the hot clear soup, stirring continuously and evenly. Meanwhile, continue this until both ingredients are mixed together. The blood must be added carefully, otherwise the blood will curdle in the hot clear soup and the black sour will not bind!!!! The consistency of the black sour should resemble a stew, so it should be rather thick. Then place the saucepan on the kitchen stove and carefully bring to a boil.

Related Recipes:

Grammel and Black Pudding DumplingsFor the grammel and black pudding dumplings, boil the potatoes with the skin, peel and press through the... Spicy Chicken Fricassee a La LindenstrasseRinse the chicken and remove the fat rump. Remove the skin from the onion and lard with the cloves. Place the... Bohemian DumplingsIn a cup, stir together 100 ml lukewarm milk, sugar and crumbled yeast until smooth. Pour flour into a large... Chicken Breast in Green SauceA great pasta dish for any occasion: Peel and chop the onion, clean and slice the carrots and leek. Put all... Belly of the Mangalitsa Woolly Pig, Braised in Olive Oilapprox. 4 hours (without standing time), elaborate For the pork belly: Mix all the ingredients for the pork... Mushroom RisottoStir through water and flour to a slightly creamy consistency. Clean the mushrooms: Turn mushrooms, egg... Quick Bisque of LangoustinesThe gourmet does not simply spoon a fish stew, he enjoys a bisque of noble crustaceans. This fine soup is a... Jerusalem Artichoke Soup with Truffle Essence1. caramelize sugar in a saucepan until light brown. Pour in port wine and veal stock and cook uncovered to... Sweet Cherry Juice for StockFor the sweet cherry juice, place cherries in a juicer and sprinkle with sugar. Juice for 1.5 hours. Pour the... Salon Beuschel Something DifferentBeuschel soak in plenty of fresh water for half a day. In a large, tall pot, put cold water with vinegar. Add...