Chop the clavicles into 3-4 cm pieces.
Put the cloves in cold water with the chopped root vegetables, crushed garlic cloves, bay leaves, peppercorns, juniper berries, salt and vinegar and cook until they are soft. Then remove and pour the cooking broth through a sieve.
Stir the flour in cold water and add it to the soup. Boil the soup for 10 minutes and season with chopped parsley and marjoram.
At the end, return the cloves to the soup.
Preparation Tip:
It is important that the spines are clean and well washed. You can also add the tail and pig ears.
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