Slovak cabbage soup with smoked meat

ingrediencie

750 g smoked neck pork 500 g sauerkraut 30 g dried mushrooms 500 g potatoes 100 g onions 20 g garlic 200 g lard 100 g plain flour 50 g ground red pepper 10 g ground black pepper 10 g hot pepper 30 g salt 1/2 litre sour cream

step

1. Boil the neck in water, add the cabbage and later the diced potatoes. 2. Make a roux with onions, thicken, add garlic and all the relish and simmer the meat. 3. Bone the cooked meat and cut into cubes. For each batch of soup, divide 50 g of meat and 5 dl of sour cream.