Season meat pieces with salt and pepper, put in a saucepan. Dice the onions and add them. Add the remaining ingredients one by one with juice, except mushroom juice, to the cooking pot. Do not stir! Cook in the oven at 200 degrees for 2 hours. Stir and season if necessary. Tip: The soup tastes especially good if it is left to infuse for one night. Note: If the whole pineapple juice is used, the soup tastes very sweet.