Cooking With Wine Beer and Alcohol

[Worth1]

Okay for those that are halfway interested in what I am doing.
I took the meat and rolled it in flour.
I took some of my homemade lard and browned the meat in the kettle.
Then I added a pile of chopped up onion.
The left over carrots and knackwurst was added along with the juice it was in.
The marinate juice was added.
A good dollop of some fermented hot sauce I made that was more onion than peppers so it wasn't that hot but had a lot of garlic in it.
One whole pint of my homemade sauerkraut.
The fermented radishes juice and all one whole quart.
The remaining wee bit of pineapple tomato habanero salsa, might as well get rid of it.
A half hand full of whole four color peppercorn blend.
Capers.
Kitchen Bouquet to darken it some.
Paprika.
Beets including juice.
Last maybe is I have a kettle of dices potatoes on the stove precooking to put in.
This may sound awful to some of you and I had no idea what on earth it was going to taste like.
But the broth is very thick, it is sower but yet just sweet enough to complement each other.
It is almost like a thick Russian borscht.

Worth