Eisbein with sauerkraut and pea puree

Ingredients

• 250 grams dried peas, soaked for night
• beef broth or pork broth
• salt and pepper
• nutmeg
• butter for mashed potatoes
• 2,5 tablespoons butter or 125 grams diced bacon
• 2 onions
• 300 grams sauerkraut
• 1 tablespoon lard (goose or pork)
• 1.5 cups of dry white wine
• 1 bay leaf
• juniper berries
• 1 cup of canned pineapple slices
• 1 pork shin (not too greasy)
• 3 liter water
• 3 black peppercorns
• 1 bay leaf
• 1 bunch of soup greens
• 1 teaspoon sugar or 1 teaspoon vinegar

Preparation method (receipt)

Boil peas in the unsalted water until soft, rub through a sieve, add the broth, butter, season with salt, pepper and nutmeg. Melt the bacon or butter and fry the onion. Place the sauerkraut in a saucepan, add wine, spices, stew until soft, add diced pineapple before the finishing. Bring to a boil the water with spices and soup greens, add the pork shin and boil on low heat until done. Coooked shin could be grilled. Serve with sauerkraut and mashed peas with onion.