2 red beets washed, cleaned and grated
1 carrot washed, cleaned and cut into small cubes
1/2 celery bulb washed, cleaned and cut into small cubes
1/2 leek washed, cleaned and cut into small rings
1 large onion peel and cut into thick rings. Sauté all vegetables in 100 g butter add 1 l beef stock and 250 g fat porc meat (belly)
Cook the soup until the meat is tender. Take out the meat and cut it into bite-sized pieces and place it in a soup bowl.
Season the soup with 4 tbsp. Elderberry Vinegar as well as with salt and pepper and pour into deep soup plates and place in the middle a gernerous dollop of
125 g sour cream and garnish with dill chopped.
