Soup stew is an autumn and winter dish from my childhood. It's a kind of thin, light stew, but although it's thin, it has a lot of flavor.

1 salted pork knuckle

1.5 liters of water

8 potatoes, diced

1 onion

2 bay leaves

1 leek in strips

1 parsley root, diced

4 carrots, in pieces

1 celery root, diced

Pepper and possibly salt

Parsley leaves

Boil the knuckle, onion and bay leaves in water until the meat almost falls off the bone. Simmer for a few hours, minimum two. Pick up the knuckles, cut off the meat and cut it into cubes. Place both the legs meat back into the pan. Add the rest of the ingredients and let it cook until the vegetables are tender, mine. 30 min. Season with pepper and possibly salt (remember that the knuckle has also emitted a lot of salt). Sprinkle with slightly coarsely chopped leaf parsley when serving.

Serve soup stew with good bread or flatbread.




You can find recipes for lots of delicious traditional food HERE.


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