Summary

Ingredients

• 1 bone (smoked ham bone with leftover meat), approx. 2 kg
• 3 liters cold water
• 150 g apples (apple rins), dried
• 150 g pear (s), dried
• 150 g prunes
• 750 ml water, hot
• 300 g root veetables (carrots and parsley root), peeled and diced
• 0.5 ½ celery, peeled and diced
• 300 g peas, reen, possibly frozen
• Salt and pepper, black, from the mill
• 125 ml wine vinegar
• 8 tablespoon sugar
• 1 cup herbs (tarragon, marjoram, thyme, dill, flat-leaf parsley, sorrel, chervil, tripmadam), fresh

For the dumplings:

• 125 ml milk
• 30 g butter
• 60 g flour
• 1 egg (s)
• salt
• Nutmeg, freshly grated

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Instructions

1. Place the bone in cold water, bring to the boil and cover and simmer for approx. 1 hour over low heat.
2. Soak the dried fruit in hot water. Then add the soaking water and the vegetables to the meat stock, bring to the boil and simmer covered over a low heat for approx. 30 minutes.
3. Now remove the bone, cut off the leftover meat, put it back in the stock and season with salt, vinegar and sugar and sweet and sour.
4. Heat the milk with the butter in a saucepan and season with salt and nutmeg. Stir in the flour and burn to a dough while stirring. Take the pan off the stove, let the dough cool down briefly and stir in the egg.
5. Shape the dough into small dumplings with two teaspoons, add them to the soup and let them steep for approx. 5 minutes, do not boil!
6. Pour the soup into a terrine and serve sprinkled with the chopped herbs.