200 g smoked pork belly
2 carrots
1 onions
piece celeriac
cloves of garlic
1 tbsp tomato puree
bay leaves
10 whole allspice berries
1 L beef stock
200 g sauerkraut
  juice of a half lemon


Peel the vegetables and slice them thinly. Cube the pork and fry in a saucepan until the fat has been rendered. Add the vegetables to the pork cubes and glaze. Add the tomato puree and spices. Add in the stock and simmer on low heat until the vegetables have cooked. Add in the sauerkraut, some of the lemon juice and salt to taste. Simmer for another 5–10 minutes. Serve with smetana.