Put the cloves in cold water with a bunch of greens and the spices. Cook until the meat and skin come off the bones very easily. Drain the soup, remove the spices, separate the meat from the bones and cut it off.
Add the cooked greens to the soup and finely chop with a blender. Add the meat and season.
Clean the vegetables of the second cup, cut into tender strips and blanch briefly, rinse with ice cold water and bring to the table for garnish or as an additional soup garnish.
For the Heidensterz prepare 3 l of boiling water, add a little salt and pour 500 g of Heidenmehl on a lump leisurely, make about 8 minutes, then turn the dumpling to the other side and make another 8 minutes.
Skim off excess water except for a small residue. Thereupon crush the Sterz with a meat fork. If you like, you can now fry the sterz in butter or lard for a short time.
Bring Klachelsuppe with Heidensterz to the table.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!