This soup was originally made after the annual pig kill on the farm and included 'everything but the squeak' and then was soured in wine. Nowadays, it’s become a highly popular dish eaten after late nights with lots of alcohol. It also often rounds off wedding receptions and New Year's parties.
Ingredients: 1,5 kg pigs` trotters and tails or head, soup vegetable, 1 onion, 6 cloves of garlic, 3 bay leaves, a few peppercorns, juniper berries, thyme, marjoram, parsley, pepperoni, 2 dl wine, vinegar, 2 dl sour cream.
Wash the trotters and chop them in half. Put them into the pot together with the tail and/or parts of the head. Add cold water, salt and let it simmer for a while. Add soup vegetables (carrots, parsley, leek, celery, kohlrabi, cabbage, cauliflower, browned onion, crushed garlic) and spices except from the garlic. When the meat gets soft, add wine, vinegar and pepper. Add also the crushed pepperoni. Before serving add sour cream.