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(according to the number of eaters) 2 to 4 Schweinshaxl (pigs feet) alternatively: parts of Sauschedl (pigs head), black pepper corns, pimento, 3 to 6 bay leaves,
kuttelkraut (= quendel bot. thymus pulegoides) or some branches
of thyme (thymus vulgaris)
2 to 4l of water, vinegar, salt, carrots (orange and yellow),
parsley root, knob celery, 2 to 4 big onions, horse radish.
Put trenched Schweinshaxl ( Schedl) together with herbes, salt and pepper into the vinegar-spiced water and bring it to a simmer.
After a 50 to 60 minutes, add the rootage, (snipped into strips) and also sliced onions. Let still simmer, at least for 1 hour.
Use a larding needle (or the like), to prove, if the Haxl is done.
Rind, sinews and the whole meat should peel off the bones very easy.
Now season to taste.
In remembrance of my childhood in Upper-Austria,
I put the whole Haxl or Schedl into deep soup plates,
baste with soup and serve topped with vegetable and freshly grated horse radish.
To people who don`t enjoy to lick meat off the bones,
(that`s what I do with pleasant abandon)
serve the eatable Haxl-Schedl parts trenched and boneless.
There are - not just a few, as I know - contemporaries, who are
defenitely not amused by a sight of rind-covered Haxl or Schedl.
(my dear american friend , in deep disgust she calls it "pig paws").
To get approval, I propose, to puree parts of meat in combination with soup, using a suitable hand blender.
In my experience, the friendly, smoothie sight and taste of the soup, does`nt cause disgust anymore.
Those who prefer a more luxurious version, can stir in some G`machtl (= cream and flour mixed together) and top the soup with
dices of bread, which are roasted in lard or butter oil. (croutons)
Such a soup is related to "Steirische Klachlsuppe", (styrian soup, not translateable) as well as to "Steirisches Krenfleisch".
(styrian dish with pork and horse radish)
At the time in Obderennsischen, (= part of Austria) in the early fifties of the previous century, we ate a piece of home made bread
in combination with the Fiasslsubbm. Now at home in Weinviertel,
(part of Lower Austria) I serve some Wachauer Laibchen (special bread from lower austria) and instead of salt from austrian salines, I prefer coarse-grained sea salt.(most of all "sel de Guerande")
Instead of Upper Austrian apple must vinegar, (which is hard to find) I use sherry vinegar (sometimes white wine vinegar, flavoured
with thyme from my own garden).
At last: For my participation on the project jahressuppe, I cook the soup in a clear-stock-variation (for the purpose of compatibility to other following soups);
the Sauschedl is just an alternative to Haxl (in analogy to the hint,
you can find in some french cooking books, about preparation of some special ragouts );
If there`s no calf blood, use pig blood!
editors note: the soup cook here caricatures himself.
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