Ingredients:
3 lbs fairly lean pork
2 lbs onions
1 1/2 tablespoons finely minced carrots
2 quarts water
1/2 cup vinegar
20 dried juniper berries
30 whole dried peppercorns
5 allspice berries
10 cloves
1 1/2 teaspoons whole dried mustard seeds
2 tablespoons whole dried coriander
3 large bay leaves, crushed
6 drops Tabasco sauce or 3 small whole dried hot chili peppers
1/4 teaspoon ground marjoram ( not powdered)
3/4 teaspoon caraway seeds
1/4 teaspoon sugar
1/4 teaspoon cinnamon
2 teaspoons salt, add more if required before serving
Directions:
Cut meat in chunks 1 1/2 to 2 inches square.
Cut onions in thin rings.
Add all ingredients to large soup pot with cover and cook for 1 to 1 1/2 hours until meat is very tender.
Put generous helpings of mashed potatoes in soup bowls.
Place the Sauerfleish in the soup bowls then ladle onions and soup over the Sauerfleisch and mashed potatoes.
Serve with soup spoons.
NOTE: The spices in this dish are NOT to be removed before serving.
It is the kaleidoscope of taste that varies from bite to bite as you bite into a coriander seed, a juniper berry or a caraway seed that makes this dish extraordinary.
TYPICAL MENU: Sauerfleisch–Sour spiced pork Kartoffelpuree–Mashed potatoes Bier–Beer or Rotwein–Red Wine Miller’s German Cookbook.
Servings: 6
Time preparation: 30 min.
Time total: 150 min.