Jagassupp’n

Put the meat and bones with the water on cold, bring to a boil and cook until tender in about 1 1/2 to 2 hours, depending on the quality of the meat. About 3/4 hour before the end of the cooking time, add the greens, the halved onion roasted darkly without fat, spices and aromatics and let them boil. Prepare a light roux with butter and flour, pour in red wine and strained game broth, stirring constantly. Stir in the sour cream and when the soup has thickened, season with salt, pepper, tomato paste and vinegar and serve with slices of white bread toasted without fat.

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