Boiled Dumplings with Sauerkraut

Wash the pieces of meat with water and subsequently put them in a very large saucepan with 2 liters of fresh cold water, season lightly with salt and bring to a boil over medium heat. Just before it boils, gray particles will rise and form gray foam on the surface as well, skim them off with a large spoon. This may take a few more minutes to stop, but once you have skimmed off all the gray together (this is coagulating egg white from the meat) and nothing more is rising, the clear soup will stay nice and clear. Then add the spices, kitchen herbs and a little bit of the washed dark green of the leek and simmer everything together for 45 minutes.

During this time, prepare the vegetables, which are cut into relatively large pieces: Cut the carrots in half lengthwise and then diagonally from new. Cut the cleaned celeriac into similarly sized pieces. From the leek, actually take only the white stalks and cut away the leaves at the top and the root base at the bottom, briefly rinse and cut into 5 cm long pieces. After the meat has been cooked for 45 minutes, put the vegetables in the pot, add a little more salt and simmer for another 20 minutes. Take out the meat, cut the leg slice meat from the bone and the high rib so that it is relatively large pieces. Then cut the meat into small pieces.

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