Summary

Ingredients

• 1 kg mushrooms, fresh
• 500 g potato (s)
• 1 large onion (s)
• 150 g bacon or ham, diced
• 100 g pickled cucumber (s)
• 1 liter meat broth, or vegetable broth
• 1 tablespoon flour
• 1 tablespoon sugar
• 2 tablespoon vinegar
• 1 bunch parsley
• 0.5 teaspoon ½ thyme, dried
• 2 teaspoons caraway powder
• salt
• pepper
• Fat, for frying

Print Recipe Pin Recipe

Instructions

1. Clean the mushrooms, cut them into small pieces and wash them carefully.
2. Heat the frying fat in a suitable saucepan. Add the bacon cubes, the finely chopped onions and pickles and sauté briefly. Add the mushrooms, mix well and stir several times until they are in their own juice. Now season with salt and pepper from the mill, thyme and caraway seeds. Dust with the flour, fill up the stock, stir well and bring to the boil. Then simmer for 30 minutes and add the chopped potatoes. Bring to the boil again and simmer gently for another 30 minutes, until the potatoes are soft.
3. Add the sugar and vinegar to taste sweet and sour (more sour, sour sponge!), If necessary, season again with salt and pepper. Add the finely chopped parsley.
4. A former poor people food from the Ore Mountains, still very popular there today.