Shepherd’s Soup

Soup of pork, onions, tomatoes and potatoes, served garnished with chopped parsley.

Ingredients:

200 g of pork rump 3 pcs of large tomatoes 3 pcs larger potatoes 1 pcs onion 2 tbsp butter parsley pepper salt

Procedure:

1. Cut the meat, onion and potatoes into smaller cubes
2. Saute the onion and meat in butter, season with salt and pepper and simmer for 10 minutes
3. Boil the tomatoes in boiling water, peel and cut into marigolds and add to the other ingredients
5. Add 1 l of water and cook until the potatoes are soft
6. Season the finished soup with salt and serve sprinkled with chopped fresh parsley.

Recommendation:

Soup can be served with fried bread.

Note:

Note:

Any pork, shoulder, belly, etc.

can be used instead of pork leg.