Soup
I like cabbage soup the most
cooked on pork skins.
There may also be pork knuckle - even better!
Both pork knuckle and skins
They have to boil for a long time.
And for a long time cooked cabbage also gives
unique taste sensations.
So combining these two ingredients
guarantees culinary success.
Cabbage, Depending on whether it is
very sour, or not - I press from the juice.
Then I cut and throw it into the pot,
in which it has been pyry for over an hour
the above -mentioned skins,
or pork knuckle.
I rub some carrots,
but not much repair,
I add allspice,
bay leaf,
A pinch of ground ginger,
A pinch of ground nutmeg
and two, Three cloves of garlic.
I cook it all for an hour.
I cook potatoes for cabbage soup separately,
in a small amount of water
with the addition of butter and vegetta.
When the potatoes are soft,
I pour the cabbage pot
and the cabbage soup ready!
