Bring the prepared goose giblets, well washed and soaked for some time, to boil in 2 liters of hot water with the cleaned vegetables, spice grains and a little salt.
Add the baked fruit, cloves and sugar when the meat is half cooked. Let everything cook on a low flame. Meanwhile, peel and grate the potatoes, press them through a cloth, add salt and flour and knead a dough. With a tablespoon cut out long dumplings, cook them in salted water and put them into the sweet and sour seasoned goose giblets.
Be careful with the vinegar and add spoonful by spoonful and try again and again. If you don’t want it sweet and sour, leave out the vinegar. Serve with boiled potatoes.