Cut the potatoes into small cubes and cook in beef broth. Add smoked pork ribs, boil
Cook the roast. Cut the onions into a medium cube, heat the pan with the addition of 50 ml of vegetable oil and fry.
Grind caraway seeds in a mortar with salt, add to the onion, simmer everything together, add the tomato paste and grated carrots.
Pour dark beer into the broth, add the roast and coarsely chopped hunting sausages. Bring to a boil, evaporate alcohol, add celery, chopped into small cubes, and boil.
Cut hard cheese into a large cube, add to the soup and salt. Dress with chopped garlic and chopped herbs.
Cook croutons. Cut the slices of bread in half, grease with vegetable oil, sprinkle with caraway seeds and salt and bake in the oven.
Serve the soup with rye croutons, garnished with parsley. Bon Appetit!