Summary

Ingredients

For the broth:

• 1 pork knuckle (s)
• 0.5 ½ celeriac
• 3 medium carrot (s)
• 1 leek
• 1 bunch parsley, curled
• 3 medium onion (s)
• 3 cloves garlic
• 3 bay leaves
• 5 allspice grains
• salt
• 4 drops oil

For the soup:

• 500 g beans, reen, frozen
• 1 cup beans, white
• 800 g potato (s)
• 4 large carrot (s)
• 4 meatballs, strong
• 2 tablespoon savory, dried
• salt
• 1 teaspoon, leveled caraway seeds, ground

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Instructions

1. It is best to prepare the broth the day before, it cooks for a long time, but if you already have time in the morning and can take care of it, you could also prepare it on the same day.
2. Put a large saucepan on the stove and let it get hot. Simply cut the onions in half and place the cut surface in the pan with a few drops of oil. When they are very brown, almost black, take them out again.
3. Now add the pork knuckle and fill up with cold water until it is completely covered and put back on the stove and bring to the boil. As it gets hot, the egg white begins to leak out, which is easiest to skim off with a skimmer before it boils to a bubbly boil. If no more egg white comes out and it boils, put the lid on and let it cook for about 1.5 - 2 hours.
4. After the time, remove the knuckle of pork and loosen the meat from the bone so that it still retains its bite and can later be added to the soup. Cover the meat well so that it retains its color and it is best to keep it in a cool place.
5. Then put the bone back in the pot and let it cook until it has cooked for at least 4 hours at the end. Only then have you cooked a bone long enough to be able to elicit the last taste from it, whereby the meat would now be more of a porridge.
6. About 1 hour before the end of the cooking time, wash the vegetables well, chop them roughly and add them together with the spices and brown onions.
7. Pass the broth through a sieve and, if you have, degrease it with a fat separator jug. Without this, let the broth cool down after passing through and separate the fat after cooling. The time is important here, because the vegetables give off a strong taste, but after this time they steadily lose power again.
8. For the soup, soak the white beans a day in advance and cook them separately, or use those from the tin. Peel and wash the potatoes and carrots and cut them into bite-sized pieces of the same size. Also cut the beef ends into the same size.
9. Bring the prepared broth to the boil, add the potatoes and carrots and simmer covered for 30 minutes. If necessary, grind the caraway seeds and add them with salt and savory.
10. After about 20 minutes, add the frozen green and soaked white beans and cook with the lid on.
11. Then add the meatballs and the chopped up meat from the pork knuckle and let it cook, this gives the final seasoning again.
12. Now just wait until everything is cooked or hot, season again with salt and savory to taste and then you can serve.
13. Tastes even better on the 2nd day like any good stew.