Thuringian Pot Roast

Prepare and rinse the meat, put it in the saucepan with salt and spices, fill with water until the meat is covered, bring to the boil and cook at low temperature until done. Pass cooking broth through a sieve, sprinkle in gingerbread, mix flour with a tiny bit of cold water, fill with clear soup, add to soup and cook heartily for 15 minutes. Stir in Powidl, season the sauce with salt, vinegar, sugar and pepper. Let the meat stand in the sauce for a short time.

Author’s note: A slaughter dish that, contrary to the traditional name, is not fried but boiled. The accompanying sauce gets its special zing from the addition of powidl and gingerbread.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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