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- 700-800 gr pork shoulder
- 1 carrot
- 1 parsley root
- 1 piece celery (50 gr)
- 2 onions
- 1 green bell pepper
- 1 red bell pepper
- 100 gr peas (1 good hand)
- 100 gr green beans
- 100 gr chopped cabbage
- 2-3 potatoes
- 1-2 tablespoons broth
- lemon juice / vinegar / lemon salt
- 2 tablespoons oil
- 3-4 strands of green parsley
Preparation time: less than 90 minutes
RECIPE PREPARATION Peasant pork soup:
Cut the meat into pieces, clean, wash and cut the vegetables as desired. Put the meat to boil in 3 l of water with a little salt and let it boil, take the foam that is formed, make the soup clear. Meanwhile, fry the vegetables in oil for 3-4 minutes, then add them to the pot and let them boil. When the vegetables and meat have boiled, add the broth, chopped green parsley, season with salt and pepper if necessary and sour with lemon juice.
Serve with a generous portion of sour cream and for hot, with pickled or fresh hot peppers.