Ingredients:
Leg of pork 500 g
2 marrow bones 350 g
water 2.5 litres
salt 2 tsp
1 onion, unpeeled anything
1 garlic clove
anything 1 piece of ginger anything
½ red chilli pepper anything
parsley stalks anything
2 bay leaves anything
2 juniper berries anything 2 cloves anything 2 black peppercorns anything carrot
blossoms 100 g celery stalks 100 g leek rings/pieces 50 g parsley 20 g liquid Maggi seasoning 1 tbsp ketchup Manis 1 tbsp
Veal liver 100 g
1 small onion 50 g
breadcrumbs 75 g
margarine 50 g
1 egg some
salt 0.5 tsp
ground pepper 2 strong pinches
ground nutmeg 1 strong pinch
vermicelli 50 g
salt 0.5 tsp
Peel the garlic clove and ginger. Wash the chili pepper. Wash the shin and marrow bones and pat dry with kitchen paper. Heat water (2.5 litres) with salt (2 tsp), bay leaves (2), juniper berries (2), cloves (2) and black peppercorns, add the shin, marrow bones, onion, garlic clove, ginger and half a red chili pepper and simmer/cook everything with the crown cap for approx. 1.5 hours. In the meantime, prepare the vegetables and the liver dumplings. Peel the carrots with a vegetable peeler, scrape with the vegetable blossom scraper/2-in-1 peeler with a decorating blade and cut into decorative carrot blossom slices (approx. 4 – 5 mm thick) with a knife. Clean/peel the celery, first cut into slices and then into diamonds. Clean/wash the leek, halve it lengthways and cut into strips. Wash the parsley, shake it dry and pick the leaves.
For the liver dumplings: Peel the onion and roughly dice it. Wash the liver, pat dry with kitchen paper, cut into pieces and puree with the onion cubes. Put all the ingredients (pureed veal liver + onion, 75 g breadcrumbs, 50 g margarine, 1 egg, ½ tsp salt, 2 generous pinches of freshly ground pepper and 1 generous pinch of ground nutmeg) in a bowl and knead into a dough with your hands.
After about 1.5 hours, pour the soup through a sieve and collect the steam. Put the prepared vegetables in the steam, remove the meat from the bones, chop briefly and add to the soup. Now let everything simmer/cook for about another 30 minutes. In the last 15 minutes, with moistened hands, pour small liver dumplings (about 20) and let them slide into the soup. Cook the vermicelli (50 g) in salted water (½ tsp salt) according to the instructions on the packet, pour through a fine kitchen sieve and also add to the soup. Finally, season to taste with liquid Maggi seasoning (1 tbsp) and ketchup Manis (1 tbsp) and serve the soup very warm. The soup vegetables photographed were too much. So I halved them and froze one half.