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Peasant soup with pork

Peasant soup with pork

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First I washed the meat well and portioned it into suitable pieces (according to preference). I boiled it with cold water and a little salt in a pot of about 4 liters.

I took the foam whenever it was needed. In the meantime I cleaned the vegetables and chopped them as small as possible, I chopped the cabbage faithfully as for the salad. When the meat is almost cooked I boiled all the vegetables and let them boil. In the end, I added the canned tomatoes, including the juice from them, and the finely chopped parsley. I matched the salt and sour with a little homemade borscht. When all is well cooked, remove from the heat.

Serve with sour cream (according to preference)

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