Schwarzsauer

by Friederike Feldmann Lemke

3 lbs. pork ribs and pork belly cut in pieces

3 c. water

3 c. vinegar

onions

salt

peppercorns

1 to 1 1/2 c. blood

Cook together until meat is cooked.  Then take it out and cut it into bite-sized pieces.  Season the broth and then with a wire whip, beat in 1 to 1 1/2 c. blood, depending on the consistency you want.  More blood equals thicker soup.   Put meat back in.  Let cook briefly and serve.

With Schwarzsauer, serve dumplings:

2 c. milk

1 1/4 flour

2 eggs

salt

nutmeg

Heat milk, add flour and stir into dough.  Add eggs, salt and nutmeg.  Drop with a teaspoon in boiling salt water and cook slowly 5-10 minutes.

Keep leftover Schwarzsauer cool.  It keeps well.  You can add dried fruit to make a compote.  If you like it sweeter, add sugar.