Carrot soup with smoked pork

Ingredients for 6 servings:

• 1,000 ml water
• 2 large onions, roughly diced
• 600 g smoked pork (loin), boneless
• 600 g carrot(s), sliced
• 600 g potatoes, diced
• 200 g parsley root(s), diced
• 150 g celeriac, finely diced
• 1 large onion(s), very finely diced
• 1 tbsp, heaped peppercorns, colored, coarsely crushed
• 6 allspice berries, roughly crushed
• 1 bay leaf, shredded
• Salt
• 1 bunch parsley, chopped

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 10 minutes

very good for the colder season

First, wash and clean all the vegetables and potatoes, then peel the potatoes. Make a broth from the leftover vegetables, including the potato peels, two roughly chopped onions, crushed and shredded spices, and water. Simmer for about 30-40 minutes. Then strain the broth into a sufficiently large pot. Cook the sliced ​​meat in this broth for about 50 minutes. Now add all the finely diced vegetables, topping up with more liquid if necessary to cover everything, and simmer the soup for about 20 minutes until everything is cooked. Remove the meat, cut it into small cubes, and then return it to the soup. Bring the soup to a boil again briefly, add more salt to taste, and finally stir in the chopped parsley.