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Erbsuppe Mit Gnagi / Pea Soup with Gnagi


2 each Pig trotters, cured in brine
40 fl Water
8 oz Dried peas
1 each Onion
2 oz Butter
Bread cubes

Yield: 4 servings

"Gnagi" are the coarsest parts of the pig that lend themselves to "gnawing"; the forelegs, trotters, ears and tongue.

Wash the trotters, add cold water, and parboil for about an hour. Add peas (which should have been soaked the night before) and cook until tender, about 1 1/2 hours. Fry chopped onion and bread cubes in butter until light brown, add to the soup, and serve.




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