For the game soup, fry onions in lard, add tomatoes and cook. Add white cabbage and potatoes and pour soup. Rub game meat with garlic, dice and add to soup with juniper berries.
Bring everything to a boil. Add mushrooms and cranberries, stir in rosehip pulp and cook until everything is soft. Add salt and pepper to taste.
Cut stale rye bread into cubes and serve the game soup with bread cubes and a blob of crème fraiche.
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