Fill the pot with cold water, clean pork shanks, add spices (salt, 8-10 peppercorns, 2-3 thyme, marjoram, bay leaves, a little paprika, parsley bunch, 1 tomato cut into small pieces, 1-2 cloves of garlic cut into small pieces, a little caraway seeds. Do everything for about 2 hours. When the stilts are tender to the core, take them out of the soup, remove the bones and cut them roughly into cubes and add them repeatedly to the soup.
Also dice carrots and celery and soften in soup. Prepare a roux to thicken the soup. Cut onion into cubes, fry in oil until light brown, add 2- 3 tablespoons of flour and fry until everything is light brown. Douse with cold water and add the roux to the soup.
Soup must still make at least 15 min. At the end season with vinegar and a little soup seasoning (Maggi).
Freshly cooked potatoes are served in the soup.
The soup should be made the day before, because it is easier to skim off the fat that forms during cooking. The more often the soup is boiled, the better the unique taste of the soup can develop.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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