Gather the ingredients.

In a large saucepan, brown the cut surface of the onion without oil.

Add the leeks, carrots, celeriac, bay leaf , peppercorns, and broth.

Bring everything to a simmer and cook for at least 15 minutes.

When it is time to eat, strain the broth into a fondue pot and place it on the table over the heat source for your fondue.

Gather the ingredients.

While the broth is simmering, cut the pork into bite-sized pieces.

Mix the ground meat with the egg and breadcrumbs, salt, pepper, and paprika.

Form the meat mixture into bite-sized meatballs and place in the refrigerator until serving time.

Cut the cocktail sausages into 1-inch lengths and place in a serving dish.

Clean and separate the cauliflower into bite-sized chunks.

Cut the zucchini into quarters, lengthwise, then into 1-inch pieces.

Place in separate serving dishes. Keep everything covered and cool until ready to eat.

Gather the ingredients.

Chop about ¼ cup chives into small rings and place in a bowl with the sour cream.

Add salt, pepper, paprika, and optional lemon juice to taste.

Gather the ingredients.

In a small bowl, mix together schmand or crème fraîche, chopped parsley, mustard, and salt and pepper to taste.

Place the fondue pot filled with broth on the warmer ( rechaud ) in the middle of the table. Each person should have their own fondue fork. Place the serving dishes with the food on the table and let everyone pass them and place some meat and vegetables on their plate.

Each person places 1 or 2 pieces of food on a fondue fork and dips it in the simmering broth. After 2 or more minutes, the tidbits are done. They are removed from the fork to the plate, and new tidbits are placed on the fondue fork. Serve with the 2 dipping sauces, as desired.