Ingredients

• 2 liters water
• 500 g raw pork ribs
• chicken carcass or 1 turkey neck
• vegetable broth (2 carrots, 1 parsnip root, a piece of leek and celery root)
• 1 onion
• 2 bay leaves
• 2 allspice berries
• 300 g sorrel
• 250 g 18% sour cream
• 1 teaspoon flour

Preparation

1. Put the chopped ribs, chicken carcass or turkey neck into a pot. Add about 1½ teaspoons of salt and bring to a boil. Skim, reduce heat and simmer for about 1 hour.
2. Add the peeled carrots, parsnip root, leek and celery root along with the onion and bay leaves and allspice berries. Simmer for half an hour until the vegetables are tender. Remove the cooked onion.
3. Remove 1 carrot and the parsnip root from the broth, grate on a coarse grater and add back to the soup.
4. Rinse the sorrel and finely chop, add to the soup. Simmer for a few minutes.
5. Mix the flour with 2 tablespoons of water and then with the sour cream. Add to the soup (gradually, first tempering the sour cream with a few spoonfuls of soup). Gently bring to a boil on low heat.
6. Serve with boiled potatoes or bread and hard-boiled egg (cut in halves or diced).