Romanian pork ciorbă with sour cream

Ingredients

• 500 g pork tenderloin
• 3000 ml water
• 2 medium onions (300 g)
• 1 medium red pepper (150 g)
• 2 medium carrots (160 g)
• 1 medium parsnip (100 g)
• 1 medium potato (150 g)
• 200 g chopped tomatoes
• 400 g cultured sour cream (minimum 20% fat)
• 3 egg yolks
• 45 ml lemon juice
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 15 g dill
• 15 g lovage

Preparation

1. Take the sour cream out of the fridge 15 minutes beforehand. Cut the pork tenderloin into small cubes and put it on to boil in 3000 ml water. 2. When foam starts to form, skim it off. Meanwhile, peel and finely chop the onions, red pepper, carrots and parsnip; add them to the pot and simmer everything for 20 minutes over medium heat, until the vegetables soften. 3. Peel and cut the potato, then add it along with the chopped tomatoes. Cook for another 15 minutes, until the potato is easily pierced with a fork. 4. Mix the sour cream with the egg yolks, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. Take the pot off the heat and gradually stir 2-3 ladlefuls of soup into the bowl. I don't rush the tempering: I pour in the broth one ladleful at a time, stirring constantly. 5. Pour the mixture into the pot and add the finely chopped dill and lovage.