Tellersulz

Place pork shoulder and pork feet in a pot with the coarsely chopped root vegetables, vinegar, salt and spices, barely cover with water, bring to a boil. Reduce heat, cook slowly until tender. Remove the meat from the broth, cut into small pieces and place on soup plates. Strain the broth, skim off fat and pour over meat pieces. Chill and allow to gel. Before serving, pour a marinade of vinegar, oil, finely chopped onions over the sulz and sprinkle with horseradish.

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