Summary

Ingredients

• 600 g smoked pork belly
• 200 g sausaes, not scalded, fine
• 100 g sausaes, not scalded, coarse
• 100 g crackin sausae (crackers)
• 300 g leek, approx. 1 lare stick
• 150 g carrot (s), approx. 3 pieces
• 150 g kohlrabi, approx. 1 piece
• 100 g celery, about 1/4 tuber
• 900 ml malt beer, e.g., Vitamalz
• 400 ml meat broth from smoked meat
• 60 g sultanas
• 80 g sauce cake
• sauerkraut
• Black bread

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Instructions

1. Remove the rind and gristle from the smoked meat. Put the smoked meat (including rind and cartilage) on top with cold water. The meat should be only slightly covered and must cook for about 20 to 30 minutes until it is cooked. The meat broth from the smoked meat is required for the recipe.
2. Soak the sultanas in cold water. Dissolve the sauce cake in a little warm water for a while. Depending on the consistency of the sauce cake, it can either be whisked until it is smooth and used straight away, or it has to be passed through a sieve to remove any lumps.
3. Cut leeks, carrots, kohlrabi and celery (the gram values are all net values) like stew vegetables into slices or cubes. Bring to the boil together with the malt beer. Then add the meat stock, sausages and soaked raisins. Finally add the sauce cake, softened in water and stirred until smooth, and then bring to the boil again.
4. Add smoked meat to the stew and season with a little salt if necessary. You can also balance the taste by adding a little more meat stock and / or malt beer and / or sauce cake. The recipe is designed in such a way that only a small amount of seasoning is required. So the vegetables with the malt beer get along without salt, as the meat broth of the smoked meat is very salty. Overall, in the Silesian Kingdom of Heaven, the salty taste must not mask the taste of the sauce cake.
5. Ideally, let the stew stand and steep until the next day. In order to eat it straight away, it doesn`t take long until the vegetables are cooked on a low heat.
6. When serving, in the Silesian Kingdom of Heaven, a spoon of ready-made sauerkraut is added and black bread is served or chunks in the soup.
7. This recipe has been traditionally eaten in our family on Christmas Eve and the Christmas holidays for several generations. It can be traced back in our family to the region of Upper Silesia until the end of the 19th century.
8. The Silesian Kingdom of Heaven is suitable as a stew for the winter months. The savory, sweet taste is what makes it special. With a spoonful of sauerkraut on the soup plate, the stew is given an additional flavor component.