Summary

Ingredients

• 1 ½ kg Kasseler comb
• 2 kg turnips (turnips)
• 2 bunches soup greens
• 2 medium carrot (s)
• 4 onion (s)
• 3 bay leaves
• 10 grains allspice
• 6 juniper berries
• 1 pinch (s) sugar
• 2 leeks
• salt and pepper

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Instructions

1. Clean and wash a bunch of soup greens and cut into large pieces. Peel the onions, roughly cut two, cut the others into thin wedges.
2. Wash the meat, place in a saucepan with the soup greens and the coarsely chopped onions and fill with water until the meat is covered. Add bay leaves and spices, bring everything to a boil, then cook over medium heat (approx. 1.5-2 hours).
3. In the meantime, clean and wash the second bunch of soup greens and cut into small pieces. Peel the carrots, clean and wash the leek and cut both into slices. Peel the turnip and cut into bite-sized pieces.
4. Remove the meat, let it cool and cut into cubes. Pour the brew through a sieve, collect. Add all the vegetables and the onions cut into wedges to the broth, season with vegetable broth to taste. Bring to the boil and cook over medium heat (20 minutes). Vegetables should still have bite.
5. Add the leek and meat 5 minutes before the end of the cooking time. Season everything again with sugar, salt and pepper.