Wash the pork knuckles under running water and place them in plenty of cold water. Boil once and drain, rinse with cold water and again add 2 liters of water and apple cider vinegar. Add juniper berries, peppercorns, bay leaves, coriander seeds, shallots cut into rings and garlic and cook until the meat is easy to remove from the bone. Skim off any foam that rises. Lift out knuckles, remove meat and cut into bite-sized pieces. Strain stock, finely grate carrot, beetroot and celery and add. Bring to the boil again. Stir sour cream with some hot cooking stock until smooth and mix in. Stir flour with a little water until smooth and stir in as well. Stir vigorously with a whisk. Season with chopped lovage, marjoram leaves and pepper. Reduce soup to desired consistency and finally season with a dash of vinegar and salt. Add the chopped meat to the soup and heat again briefly. Serve the finished Klachelsuppe in preheated plates or bowls.
Preparation Tip:
In Styria, it is still debatable whether the cooked pork knuckles should be removed or served whole in the soup, but the fact that it is obligatory to serve Heidensterz with it is not.
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