Prep 20 mins
Cook 3 hrs
This is excellent winter soup or soup after long drinking and eating feasts. Use pork legs, head (with brain), ribs, and similar less worth parts.
- 400 g pork (legs, head, ribs)
- 20 g carrots
- 10 g celeriac
- 15 g parsnips
- 150 g onions
- 100 g onions (or one medium onion)
- 4 g garlic (one garlic clove, minced)
- 5 g red paprika (dried)
- 1 g red paprika (hot, dried)
- 10 g lard
- 10 g flour
- 3 tablespoons vinegar
- 3 liters water
- 10 g salt
- 5 g black pepper
- 2 tablespoons dill (fresh, minced)
- 1 bay leaf
- 100 g sour cream
- Put pork meat into cold water with whole carrot, celeriac, parsnip and onion and cook for about 2 hours until becomes soft.
- Take out the meat and keep the water and carrot (you will need it later). Cut the meat into small pieces, remove bones. Take out the brain and join it with the meat. Cut the carrot into small pieces.
- Put lard in a separate pot melt it and add finely minced onion. Sauté the onion until become soft.
- Add finely minced garlic and flour and fry it until flour become brownish. Add cold water and mix it until you get creamy liquid.
- Add hot and sweet paprika and more water. Make soup removing eventual small flour clods.
- Add the previously preserved water you’ve cooked pork in it, pork meat, carrot, bay leaf, vinegar, salt, pepper and cook the soup for 1 more hour.
- If not sour enough, add more vinegar. Before serving, add sour cream and dill. Serve and eat.