Summary

Ingredients

• 250 g peas, dry reen, soak overniht
• some meat broth or ham broth
• some salt and pepper, or nutmeg
• some butter
• 2 ½ tablespoon butter OR
• 125 g bacon, diced lean
• 2 onions)
• 300 g sauerkraut
• 1 tablespoon lard (goose or pork lard)
• 1 ½ cup wine, white, tart
• 1 bay leaf
• some juniper berries
• 1 cup pineapple, diced, from the can
• 1 pork knuckle (s), mildly cured, not too fat per person
• 3 liters water
• 3 grains spice
• 1 bay leaf
• some pepper-grains
• 1 onion (s)
• 1 soup greens, to taste
• 1 teaspoon sugar OR
• 1 teaspoon vinegar

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Instructions

1. Put the soaked peas in cold, unsalted soaking water + cover and slowly cook until soft (pressure cooker). Blow hot through a sieve (or puree) + stir with a piece of butter + hot broth, salt, pepper or nutmeg to a smooth pulp.
2. Melt the butter or bacon, fry the onion rings in it until crispy + pour over the puree.
3. Sauté sauerkraut in the fat, loosen up with a fork, pour in 1 cup of white wine, add spices + slowly steam the cabbage until soft. Pour a little more wine if necessary. (Before serving, pull the drained pineapple cubes underneath).
4. For the pork knuckle, boil the water with the spices + vegetables (no salt), add the pork knuckles, they should be covered, + slowly cook until soft over a mild heat.
5. They are done when the meat separates easily from the bone. If you want, you can grill it too. A hearty men`s meal with pea puree + sauerkraut.
6. In addition, drinkable beer + a grain (vodka)