Turnip-grass sirloin soup with knuckle of pork

Name: Turnip-grass sirloin soup with knuckle of pork
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 2 cured pork knuckles (approx. 1.5 kg; pre-order from the butcher); 2 medium-sized onions; 5-6 black peppercorns; 1 package (50 g) frozen greens; 1 (approx. 800 g) Head Savoy cabbage; 1 (approx. 1 kg) Turnip; 50 g streaky smoked bacon; 7-10 Tbsp black pepper; 1 TEASPOON Caraway seeds; 7-10 Tbsp Salt

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

2 cured pork knuckles (approx. 1.5 kg; pre-order from the butcher)
2 medium-sized onions
5-6 black peppercorns
1 package (50 g) frozen greens
1 (approx. 800 g) Head Savoy cabbage
1 (approx. 1 kg) Turnip
50 g streaky smoked bacon
7-10 Tbsp black pepper
1 TEASPOON Caraway seeds
7-10 Tbsp Salt

Directions

1
Wash the knuckles of pork, put them in hot water and bring them to the boil once. Peel and quarter onions. Remove the meat and pour away the liquid. Then boil up in 1 1/2 litres of water with onion quarters, peppercorns and soup greens.
2
Add the knuckles of pork, cover and cook for about 1 1/2 hours. In the meantime, clean, wash and cut the savoy cabbage into large pieces. Peel, wash and dice the turnip. Dice the bacon very finely and leave it in a pot until golden brown.
3
Add the prepared vegetables and sauté briefly while turning. Season with pepper and caraway. Remove the knuckles of pork from the stock and set aside. Pour the stock through a sieve and deglaze the vegetables with it.
4
Then cover and cook over a low heat for about 20 minutes. Remove the meat from the bone and remove the rind. Cut off most of the fat if desired. Cut the meat into bite-sized pieces, add to the soup again and heat it up.
5
Season to taste with salt and pepper. Goes well with boiled potatoes or fresh farmhouse bread.