250 g mincemeat
2 eggs
2 tbsp. breadcrumbs
1 l beef stock (cube)
500 g sauerkraut
100 g bacon
4 juniper berries
2 bay leafs
250 ml vegetable soup (cube)
salt, pepper, nutmeg
Season mincemeat with salt, pepper and nutmeg. Add eggs
and breadcrumbs and mix well all.
Soak the mixture for about 20 minutes, then form dumplings and let them
simmer in beef stock for about 20 minutes.
Cut bacon into stripes and toast them in a pot. Add sauerkraut, bay
leafs and juniper berries. Douse with vegetable soup, season to taste
with salt and pepper and let all simmer about 10 minutes.
