Ingredients

• 30 dag pork meat, rinsed (nice meaty ribs or shoulder with bone)
• 1 small parsnip
• 1 medium onion
• 4 x 10 cm pieces of raw white sausage
• 1 medium carrot
• seasonings: 2 bay leaves, 4 allspices, 3 peppercorns, freshly ground pepper
• smoked meat (piece of good smoked sausage, cut into slices or lean bacon without bone)
• 3 cloves garlic, peeled and crushed with the flat side of a knife
• lemon juice
• 100 g thick sour cream in a small cup 30% or 18%
• horseradish (fresh, grated or from a jar)

Preparation

1. Place meat in a pot with 3 liters of cold water and lightly salt, bring to a boil, skim. Cook for about 40 minutes over low heat covered. Add parsnip and onion and raw white sausage.
2. After 10 minutes of cooking, prick the sausage with a fork. Add carrot and seasonings, and after 10 minutes add the smoked meat. Cook for another about 1/2 hour, season with salt and remove from heat.
3. Add garlic and a few drops of lemon juice to taste. Whisk in sour cream, previously mixed with a few tablespoons of cold water and then with a few tablespoons of gradually added soup.
4. Warm up before serving, serve with egg, slices of carrot, sausage, pieces of white cheese and bread, in a basket next to it or crumbled into the soup (sourdough bread will add a traditional sourdough taste to the soup). Season with horseradish (about 2 teaspoons), which will sharpen the flavor of the soup a bit.