Bring one liter of water to a boil. Add greens and beuschel. Cook for about 45 minutes.
Take out the beuschel and cut it into small cubes.
Put fat or oil in a frying pan.
Brown the flour. Add the strained clear soup and vinegar.
Add the spices, finely chopped onion and the beuschel.
Cover and simmer gently for a good half hour.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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