Prepare vegetables and potatoes (ready to cook, e.g. peel, remove woody parts and dirt) and cut into large pieces.
Fry bones and meat pieces in hot oil. Extinguish with water and wine and let it bubble up. Season with salt, pepper, ground nutmeg and juniper berries. Cook at low temperature for one hour.
After half an hour, take out the belly flaps, back bones, and beuschel.
Cut or scrape away the meat from the bones. Set aside the scraped off meat, belly flap and shoulder for the ravioli (see recipe for giant ravioli).
Remove bay spice, juniper berries, clove and bones. Strain soup, blend in hand blender with the vegetables as well as the potato.
Pour back into the frying pan, add the sauce cream, let the soup bubble up and season to taste. Garnish with herbs.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also have a fresh taste!
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