Romanian country-style pork ciorbă with vegetables

Ingredients

• 300 g lean pork leg
• 2000 ml water
• 15 ml oil
• 1 medium onion (150 g)
• 1 bell pepper (150 g)
• 3 medium carrots (240 g)
• 1 parsley root (100 g)
• 1 celeriac root (200 g)
• 300 g yellow beans
• 3 medium potatoes (450 g)
• 1 kohlrabi (250 g)
• 2 medium tomatoes (240 g)
• 1 teaspoon salt (or 1 teaspoon Delikat)
• 15 g fresh lovage

Preparation

1. Take 25 minutes to prepare the vegetables: peel the onion, carrots, pepper, parsley root, celeriac, kohlrabi and potatoes. Dice them; peel and chop the tomatoes, and cut the beans into pieces. 2. Heat 15 ml of oil in a frying pan and sauté the onion, pepper, carrots, parsley root and celeriac for 8 minutes, until softened. 3. Pat the meat dry with paper towels and cut it into cubes. Put it in a pot with 2000 ml of water, bring to a boil, then simmer for 20 minutes. Skim off the foam a few times; the broth will start to clear. 4. Add the sautéed vegetables and the yellow beans to the pot. Boil for 15 minutes, until the beans are almost tender. 5. Add the potatoes, kohlrabi and tomatoes. Boil for another 15 minutes, until the vegetables are tender. Season with 1 teaspoon of salt or 1 teaspoon of Delikat and add the chopped lovage.