The places that still slaughter are always the ones with the finest delicacies. They are usually from the parts generally considered less than noble and less than suitable for grand roasts or hams. In Carinthia and Styria, the butcher’s soup is called Klachlsuppe. You can vary the meats depending on what your butcher has on hand, but avoid lean back, fillet, or leg pieces because they will only dry out and do nothing for the soup.
Ingredients
- 2 lb 3 oz (1 kg) pork knuckle, pig’s head, pig’s tail pieces (with rinds)
- 2 white onions
- 1 bunch soup vegetables (such as turnips, celery, carrots, leeks, and parnsips) about 10½oz (300 g)), diced finely
- 1 teaspoon whole peppercorns
- 1 teaspoon juniper berries
- ½ teaspoon caraway seeds
- 4 sprigs thyme
- 1 bay leaf
- 2 tablespoons butter
- 1 heaping tablespoon all-purpose flour
- 1 lb 5 oz (600 g) potatoes
- 1–2 teaspoons white wine vinegar
- 2⁄3 cup sour cream or crème fraîche
- freshly grated nutmeg
- 2 scallions, sliced in fine rings, or ½ bunch chives to garnish
- freshly ground salt and pepper
How to Make It
- Bring the pork, 6 cups water, and 1 teaspoon salt to a boil in a large pot. Reduce heat to medium-low and simmer for 1½ hours, skimming the foam off the top from time to time.
- While the broth simmers, cut the unpeeled onion in half and add to the pot with the diced soup vegetables. Grind the peppercorns and juniper berries or crush with the bottom of a heavy frying pan. Add to the pot along with the caraway seeds, thyme sprigs, and bay leaf. Simmer for another hour or until meat is soft.
- With 30 minutes remaining, melt the butter in a pot over low heat and whisk in the flour. Cook for about 3 minutes, stirring constantly. Remove from heat and allow to cool. Peel the potatoes and cut into large pieces, then cook for 10–15 minutes in boiling salted water.
- Drain the potatoes and meat, keeping the broth and discarding the soup greens and onions. Place the pot with the cooled roux back on the heat and whisk in the broth. Bring to a boil while whisking constantly. Season generously with salt, pepper, and white wine vinegar. Simmer over very low heat for 10 minutes, stirring occasionally, so that the flour taste disappears.
- In the meantime, remove the meat and rind from the bones and slice. Add to the broth along with the potatoes. Stir in the sour cream and season with nutmeg. Garnish with scallions or chives and serve.
