Bernburger Onion Lump
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr 50 mins |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 375 g pork, (hih rib), mixed
- 750 g potato (s), preferably waxy
- 750 g onion (s)
- 2 bay leaves, possibly more
- salt and pepper
- Caraway seed
Print Recipe
Pin Recipe Instructions
- Rinse the meat, put it in a saucepan and fill up with water. Add salt, pepper, caraway seeds and 2-3 bay leaves.
- If you don`t like whole caraway, you can also use ground, but I think you should at least use some whole caraway for the look. Cook the whole thing for about 1 1/2 hours, until the meat is nice and soft and comes off the bone almost by itself.
- Peel and grate half of the potatoes. Cook the other half as jacket potatoes. Squeeze out the raw potato mixture (preferably with a linen cloth). Catch the liquid and the starch that settles out. Peel off the jacket potatoes, press through the potato press and mix well with the raw potato mixture and starch (if necessary, lightly salt). But be careful, because the flavor of the broth also pulls in! Shape the mixture into dumplings. The size depends on how you want it. I don`t make them too big.
- When the meat is tender, remove it from the broth and cut into bite-sized pieces and set aside. Pour the broth through a sieve so that no bones remain in the soup.
- Peel the onions and cut them into large cubes. Add the onion pieces to the broth. The broth should cover the onions and not drown them. Then add the dumplings, bring to the boil and then let it steep at low temperature until the dumplings float on top. Add the meat about 5 minutes before the dumplings are good, so that everything can go through again.
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