ingredients
- 1 large cabbage
- 100 ml olive oil
- 2 onions
- 1 carrot
- 1 parsnip root
- 1 celery root
- 1 potato
- 1-2 red peppers
- 500 g boneless and smoked pork knuckle
- parsley
- dill
- pepper
- 3 egg yolks
- 500 g sour cream
Preparation method
Finely chop the cabbage and sauté in 50 ml of olive oil. Add the water and let it boil. Peel the vegetables and chop them into cubes, then sauté in the remaining oil. Cut the meat into smaller pieces and simmer with hot water. Add the vegetables and meat to the pot with the cabbage and let it boil until the meat is well-integrated. Add the potatoes cut into small cubes and let it boil for another 10 minutes. Remove from the heat. In a bowl, beat the egg yolks with cream and add the hot soup little by little until a creamy mixture is obtained. Pour this over the soup in the pot and stir continuously so that it does not curdle. Finely chop the greens and add them to the soup at the end.
