Rinse meat, dry, season with salt, season with pepper and roast in oil in 20 min until crispy and brush with honey towards the end.
Peel shallot, chop finely, cut bacon into cubes, fry. Add shallot, sauté until translucent. Sauté sauerkraut and lentils in bacon fat. Pour clear soup with bay leaf and ground cloves and simmer on low heat for 20 minutes.
Clean leek and cut into rings, after 10 min add to cabbage form. Season with juice of one lemon and sugar. Serve with the poultry.
Our tip: Use bacon with a fine smoky touch!
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