Summary

Ingredients

• 1 kg stains
• 3 liters water
• 5 tablespoon salt
• 1 bunch roots
• 1 bunch herbs
• 40 g mararine
• 50 grams flour
• 10 dashes vinegar
• 5 tablespoon sugar
• 2 teaspoons pepper
• 100 g pickled cucumber (s)
• 1 kg potato (s)

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Instructions

1. Place the stains, first washed very thoroughly, hot, then cold, and cook until almost soft with salt, roots and many herbs (as required and what is available). This takes 1.5 to 2 hours. For large pieces it can take up to 3 hours. Cut the potatoes into small pieces and add them to the stains shortly before the end (they should only become firm to the bite).
2. Drain (but save) the broth and cut the meat into strips, if not already bought. Season the broth with plenty of vinegar, sugar and spices (it should taste over-seasoned first).
3. Now let the margarine melt in a large pan and make a sweat with flour (browning to taste). Pour the prepared broth (one to two liters) into this sweat. Stir well to avoid the formation of lumps of flour. Now add the stains with the potato pieces and sliced cucumber. Bring to the boil and serve.