Klachelsuppe From Joglland

Put the pork knuckles in salted water, acidify with a dash of vinegar and add onions, garlic, peppercorns and juniper berries. Cook the pork knuckles slowly for 3-4 hours until tender and then lift them out of the broth. Strain the broth and season with marjoram, caraway seeds and parsley. Whisk flour with a little water and add to the soup. Cook slowly for another 15 minutes. Add the knuckles back in and warm them up in the soup.

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