Pork Stew with Rutabaga
Ingredients
- Ingredients
- 500 grams Pork (ready to cook, such as shoulder)
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- ½ stalk Leeks
- 200 grams Savoy cabbage
- 300 grams Rutabaga
- 1 red Bell pepper
- 2 onions
- 2 Tbsps vegetable oil
- 1 l Beef broth
- 2 bay leaves
- 3 allspice
- 3 peppercorns
- salt
- freshly ground peppers
- 4 Tbsps acid Whipped cream
Preparation steps
Rinse the meat, pat dry and cut into small, bite-sized pieces. Rinse, trim and chop the soup vegetables into small pieces. Cut the leek lengthwise, rinse, trim and cut into thin rings. Rinse cabbage, remove the tough ribs and cut the leaves into 2 cm (approximately 3/4-inch) wide strips. Peel rutabaga, rinse and cut into 1 x 1 cm (approximately 1/2 inch x 1/2 inch) cubes. Rinse the bell pepper, cut in half, remove seeds and white ribs and cut into tiny cubes.
Peel the onions and cut into wedges.
In a saucepan, heat the oil and brown the meat briefly on all sides. Add the onions and the broth and simmer for about 30 minutes over medium heat. Then mix in the vegetables and spices (in a spice bag), season with salt and pepper and simmer another 30 minutes.
Remove the whole spices and onion and season the soup. Stir in the sour cream and serve immediately.
