Spreewald potato soup

Ingredients

Directions

1. 1

   Clean, wash and roughly cut the soup greens. Wash the cured pork loin. Boil everything with about 1 1/2 l water. Simmer covered for about 45 minutes. Mushrooms in good

2. 2

   Soak 1/8 l hot water for approx. 30 minutes

3. 3

   Peel, wash and roughly dice the potatoes. Lift out the cured pork loin. Drain the vegetables and collect the broth. Cover the potatoes and simmer in the stock for about 20 minutes

4. 4

   In the meantime, remove the cured pork from the bone. Finely dice the cured pork and vegetables. Cut bacon into strips and fry until crispy. Peel, chop and fry the onion. Finely dice cucumbers

5. 5

   Drain the mushrooms and collect the soaking water. Pour into the potatoes. Chop the mushrooms. Mash the potatoes in the broth (do not mash!). Boil up the soup. Season to taste with stock, salt and pepper. Add sliced pork, vegetables and mushrooms and heat. Sprinkle bacon mixture and gherkins over it. Sprinkle with linseed oil if necessary.