Summary

Ingredients

• 0.5 kg ½ smoked pork (salmon with bone, or 1 smoked pork ribs)
• 500 g pearl barley
• 1 kohlrabi
• 0.25 ¼ cauliflower
• 1 packet soup greens, preferably frozen
• 1 bunch parsley
• 2 bay leaves
• 8 allspice grains
• 4 carnation (s)
• salt

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Instructions

1. Cook smoked pork with bay leaves, allspice, cloves and a little salt in about 1.5 liters of water. I use the pressure cooker for this - cooking time 25 minutes. You can do that a day earlier.
2. Boil the little grubs according to the instructions, i.e. in boiling salted water, bring to the boil and then let them swell on a very low level for 25 minutes, stirring occasionally. Very important: rinse the pits very thoroughly with cold water at the end of the cooking time!
3. In the meantime, release the Kasseler and cut it into small pieces. Now the question is how you like it - I add the rinsed grubs to the boiling broth, the finely chopped cauliflower, the kohlrabi and the soup greens .. boil briefly, max. 5 minutes, possibly spice up and or something with water fill up and everything is still firm to the bite. Now add the finely chopped parsley.