Summary

Ingredients

• 40 g clarified butter
• 100 g bacon, streaky, smoked
• 2 slices beef, (leg )
• 1 bunch soup greens
• 1 large onion (s)
• 1 kg red cabbage, cut into small pieces
• 1 ½ liter vegetable stock
• 1 teaspoon, heaped peppercorns
• 1 teaspoon, heaped juniper berries
• 3 bay leaves
• salt
• 6 tablespoon vinegar, also more
• 1 cup crème fraîche
• some sugar

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Instructions

1. Dice the bacon quite small, leave it out in the hot clarified butter and take it out.
2. Cut the soup greens into small pieces, quarter the onion and roast both with the meat in the fat. Add the cabbage and top up with the broth. Put the pepper, juniper berries and bay leaves in a spice sieve or sachet and hang in the soup. Cook everything at medium heat for just under 1.5 hours.
3. Lift out the meat, remove from the bone, dice and add to the soup again, season everything with salt, vinegar and sugar to taste.
4. Fill into plates, put a dollop of crème fraîche in the middle and sprinkle with the bacon.