Summary

Ingredients

• 1 large pork knuckle (s), cured
• 1 large leg disk (s)
• g 1,000 smoked pork (neck)
• 1 m sausage (Krakauer)
• 1 medium salami
• 1 large sausage (hunting sausage)
• 6 large bell peppers, red, diced
• 6 large onion (s), diced
• 2 bunches soup greens, roughly diced
• water
• 2 glasses Letscho
• 1 glass gherkins (Spreewald gherkins), diced
• 1 teaspoon salt
• 1 teaspoon, leveled pepper
• 1 tablespoon peppercorns
• some stalks marjoram
• 2 tablespoon paprika powder, sweet and hot
• 10 grains allspice
• 5 bay leaves
• 1 large lemon
• 8 teaspoons capers
• 8 teaspoons, heaped crème fraîche
• Clarified butter for frying
• cucumber liquid

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Instructions

1. In a large pot, add the pork knuckle, leg disk, and smoked pork neck. Add the roughly diced soup greens, allspice grains, bay leaves, marjoram stalks, peppercorns, and 2 diced onions. Cover with water. Bring to a boil over high heat, then reduce to medium heat and simmer for 2-3 hours until the pork rind is soft and the pork reaches 63°C (145°F) internally. Do not add salt—the cured pork knuckle is already salty.
2. Remove the cooked meat from the broth and set aside to cool for about 30 minutes. While the meat cools, dice the Krakauer sausage, salami, and hunting sausage. Heat clarified butter in a large skillet over medium-high heat and fry the diced sausages for 5-8 minutes until lightly browned. Add roughly diced onions and some paprika powder, and simmer over medium heat for 3-5 minutes.
3. Once the pork knuckle has cooled, remove the rind and dice it into small pieces (about 1-2 cm). Also dice the leg disk and smoked pork neck. Return the diced rind to the broth and bring to a boil over medium-high heat for 2-3 minutes.
4. Strain the broth through a sieve and discard the solids. In a large skillet, heat clarified butter over medium-high heat and sear the diced pork and smoked pork for 3-5 minutes. Add the diced gherkins and fry for 2-3 minutes. Add roughly diced red peppers and roughly diced onions, and fry for 3-5 minutes. Season with salt, pepper, and more paprika powder to taste.
5. Combine the seared sausages with the seared meat and vegetables in the pot over medium heat. Add the Letscho and stir for 2-3 minutes. Pour in the strained broth and bring to a boil. Add some of the cucumber liquid from the gherkins. Taste and adjust the seasoning for spiciness and acidity.
6. Ladle the soup into serving bowls. Top each serving with 1 teaspoon of capers and 1 heaping teaspoon of crème fraîche. Cut the lemon into 8 wedges and serve 1 wedge per bowl.