For 4 persons
Preparation time: 30 minutes (without waiting time)
Cooking time: 2 hours


  • 4 slices cold roast pork
  • 1 pickle
  • 1 egg

For the stock

  • 1 hock
  • 2 pig’s trotters
  • greens
  • 1 red onion
  • 2 garlic cloves
  • salt
  • black pepper from the mill
  • 1 ts black peppercorns
  • 8 juniper berries
  • 1 clove
  • 2 bay leaves
  • ¼ l vinegar
  • 2 carrots
  • 1 tbs chopped parsley


Remove the fat of the roast pork.
Then cut the pickle into slices. Then boil the egg and cut it into slices too. Wash the hock
and the pig’s trotters properly. Now clean the greens and hackle them. Peel the onion and the garlic cloves and hackle them too.

Put the hock and the trotters into a pot filled with 1½l water together with the other ingredients except for the carrots. Then let it simmer on a low temperature for about 1½ hours.
Put the two carrots into the pot half an hour before ending of the cooking time.
Then cut them into thin slices.
Prepare 4 soup plates.
Put one slice of the roast pork into each plate and lay the slices of carrots, egg and the pickle
around it.
Stray the parsley over it and pour the stock  through a sieve and into the plates until everything in the plate is covered.
Then let it cool down in the fridge for about 2 hours.

Serve the ”Tellersülze” with coarse rye bread and a cold beer.

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