Summary

Ingredients

• 500 g oulash, made from reindeer
• 50 g bacon
• 2 onions)
• 1 bunch soup greens
• 1 liter meat broth
• 500 ml red wine, strong
• 100 g crème fraîche
• 1 tablespoon butter
• 1 tablespoon flour
• 200 g sour cherries, pitted
• 8 juniper berries
• 3 bay leaves
• salt and pepper
• 3 sprigs thyme

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Instructions

1. Clean the soup greens and cut into bite-sized pieces. Chop the onions. Dice the bacon.
2. Leave the bacon in a saucepan, add the onion and sauté. Add the reindeer meat and fry in the bacon fat. Deglaze with a generous dash of red wine. Let the liquid boil off. Add the soup greens and let fry, possibly using the tablespoon of butter. Dust the flour over it and sweat it. Pour in the broth, add the rest of the wine. Add the juniper berries, bay leaves and thyme (I use a tea bag for this, so you can easily remove the spices later). Cover and simmer over low heat for 1 hour. Take out the spices. Stir in the crème fraîche, add the sour cherries. Simmer for another 10 minutes, season with salt and pepper, then serve.