As the latest wash and rinse cycle in stocks kicks in as expected for the quad stock option expiration, I wanted to share this old recipe with you again.
I had to look up the recipe, which is an old paper written in my godfather's hand, God rest his soul.
It is something that was handed down from his family, in Prussia, where his father was a blacksmith.
I have modified the recipe a bit over the years, but here is the basic idea.
Once you get the hang of it feel free to experiment with things that suit your taste.
If you do not use pork, other bones can be substituted.
I find that blanching the bones first and then discarding that liquid makes for a 'cleaner' soup.
I learned this from making tonkotsu ramen broth.
There is a less sweet seafood version of this that I make with cod, hold the chicken wings.
Süße und Saure Suppe
Into a large pot add four quarts of light chicken stock. Add four stalks of celery. If it is green clean the outside to remove any bitterness by scraping it with a knife.
Add one pound of cleaned pork neckbones. This will add 'richness.'
One or two cloves of garlic.
Bring to a boil and simmer for 45 minutes.
Remove the bones and celery.
Take 1 pound of ground beef and 1 pound ground pork and 8 to 16 oz. of plain bread crumbs in a large bowl.
Add one tablespoon celery salt and pepper to taste.
One well diced onion.
Mix in two eggs. If the mixture seems heavy add up to 1/2 cup milk to soften the bread crumbs.
Salt and pepper to taste. Add some garlic powder if you are of that persuasion.
Bring the stock back up to a boil. Make the meatballs and add them to
the stock. Cook them until they float to the top on a slow boil.
Remove them and put them on the side in a bowl.
Add one cup of diced celery, one diced leek or sweet onion, one large potato, and five or six sliced carrots.
Slice one lemon into disks, remove the seeds.
Add one package of cleaned and separated chicken wings or wingettes.
Bring to a slow boil and simmer for about 45 minutes.
Turn the heat down very low.
Add 2 pints of sour cream. Add one cup of sugar or sugar substitute.
Mix lightly without breaking up the carrots and other things in the soup.
Add some stock to the sour cream container and let it cool off.
Add 1/4 cup flour to the stock in the container and mix it well.
Add this back to the soup to thicken it. A rue can also be used. Or cornstarch.
Now taste the soup broth and add sugar or a substitute to suit your taste. Do not overdo
but it should taste slightly sweet.
If it is not sour enough add some cider vinegar to bring the sourness into balance with the sweetness.
Add back the meatballs and let it simmer for about fifteen minutes. Don't burn.
Add some chopped scallions for color, and ground pepper. Add salt if needed.
Serve in a bowl with a crusty bread.
The meatballs tend to absorb the liquid overnight. Add some chicken stock if needed.
