2 lb of pork shank (or piece of beef)
2 cups water
5 whole peppercorns
2 tbsp. salt
1 onion (or top of leak)
1 bunch of celery leaves
1 bunch of parsley
1/2 head of white cabbage
1 small celeriac
1 large onion or 2-3 leeks sliced
In a large pot place the meat covered with water and bring to a boil. Remove foam from soup, add peppercorns, salt, onion, celery leaves, bayleaf, and parsley. Let it cook on low heat, covered for about two hours.
Prepare the vegetable, slice the cabbage, peel and cut the celeriac in cubes, slice the onion (or leek), peel carrots and potatoes and cut them into cubes. Remove the soup from the heat and remove fat. Bring the soup to a boil and add the prepared vegetables. Let it cook for 15-20 min. or till everything is tender. Add salt and pepper according to taste.
Remove the meat from the soup and serve it sliced on a separate plate with mustard and rye bread. Enjoy!