Beuschel wash clean and free from vessels. Decoction: bring to a boil cold water, peppercorns, pepper herb, onion, carrot, bay leaf and a dash of vinegar. Leave to cool, preferably for 1 day. Cut the beuschel very finely, fry the onion in oil (until transparent) then dust with flour and pour wine or soup. Add peppercorns, onion, pepper cabbage, a dash of vinegar, or the broth. Season with salt, bell pepper and paprika powder and serve with bread dumplings or potato dumplings.
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