Pork knuckle and Berlin.

Pork knuckle and Berlin.


2 pork knuckle
3 bay leaves
3 juniper berries (pre-crush knife)
7 peas allspice and white pepper
on a small bunch of parsley and dill
3 onions
500 grams of sauerkraut
150 grams of ham

Cooking method:    

Two onions clean, coarsely chop. Put in a deep pot. There also put the shin and herbs. Cover with cold water.
Put spices (1-2 bay leaves, 5 pea allspice and white pepper, 2 juniper berries) and put on fire. Boil. Cook, turning and removing the foam shin, about 2 hours. If necessary, add water.
Sauerkraut slightly chopped with a knife.
Peel and chop the remaining onion and fry it in a pan with vegetable oil. There also add the cabbage and remaining spices. Pour a little broth from the shank. Season with sugar and cook over low heat. Ready sprouts should be a little crunched.
Separately, fry the diced ham and add to the cabbage, stir well.
Put on a plate braised cabbage. Add to it pork knuckle.

свин рулька по берл


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