Bernese Cabbage Soup with Chicken Liver Skewers – J.Sackmann

For the cabbage soup, sauté the shallots in a saucepan with lard and extinguish with white wine. Add the sauerkraut, pour in the chicken stock and sauerkraut juice, add the juniper berries and bay leaf spice and simmer for about twenty minutes.

Add the whipped cream and let the soup simmer for another twenty minutes. Remove the bay spice, juniper berries and a small amount of sauerkraut for the soup. Whisk the soup, strain through a sieve (or not, matter of taste) and season with salt, pepper and nutmeg (freshly grated). Just before serving, stir in sour cream and butter.

For the chicken liver kebabs, rinse the apple, remove the core and cut the apple pieces five mm thick wedges, removing the skin (or on, matter of taste). Remove the skin from the onion, quarter it (or cut it into eighths, depending on size) and sauté it in olive oil until soft and lightly browned. While doing this, add the apple slices and add a tiny bit of color as well.

Cut the breakfast bacon diagonally into appropriate pieces. Cut the liver into equal sized pieces, wrap with bacon and alternate with apple and onions on the skewers, inserting a tiny bit of lemon thyme in between. Sauté the kebabs on all sides in olive oil for about three minutes until the liver is cooked, seasoning with salt (be careful: bacon is already salty!) and pepper.

Mix the soup with the

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