Brandenburg Sour Broth (brandenburger Schwarzsauer)
Brandenburg Sour Broth, also known as Brandenburger Schwarzsauer, is a traditional dish from the Brandenburg cuisine in Germany. This hearty and tangy soup is made with a variety of meats and is a popular dish during the colder months.
Ingredients
- 500g pork belly
- 500g blood sausage
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 tsp caraway seeds
- 1/2 cup vinegar
- 1/4 cup sugar
- Salt and pepper to taste
Instructions
- In a large pot, combine the pork belly, blood sausage, onion, garlic, bay leaf, and caraway seeds.
- Add enough water to cover the ingredients and bring to a boil.
- Reduce the heat and simmer for 1.5 hours, skimming off any foam that rises to the surface.
- After 1.5 hours, remove the meats from the pot and slice them into bite-sized pieces.
- Return the meat to the pot and add the vinegar, sugar, salt, and pepper.
- Simmer for an additional 30 minutes.
- Adjust seasoning to taste and serve hot.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large pot Knife Cutting board Measuring cups and spoons
Tools
Serving bowls Soup ladle
Serving suggestions
Sour broth is traditionally served with crusty bread and a dollop of sour cream on top.
Tips & tricks
For a richer flavor, you can add a splash of red wine to the broth during the simmering process.
Cost
$15