Make stock of pork bones and add diced kohlrabi. Separate leaves from stalks and blanch separately. Cut them into strips and add to the boiling stock. Do the same with diced liver. Finally, prepare dark roux of wheat flour and lard, and add to the stock. Serve the soup with fresh shredded parsley leaves.
This meal was prepared by the Restaurant ‘Kuchnia i Wino’ (Cuisine & wine) from Pszczyna during the 4th “Silesian Tastes Festival 2009” in Pszczyna.