From twelfth-night till cremation is the time of carnival. This the time to party to attend balls, eat and drink. So the traditional meals this time of the year contain a lot of meat so that after drinking alcohol, these heavier dishes can help to settle the stomach, body and the soul when you are having hangover. Let’s start the carnival dishes with a traditional smoked pork leg soup, which I had learnt how to make from my dear father, so cooking it brings back nice memories too.


Ingredients

For:  6 people




Instructions

  1. We wash the pork leg and put it in cold water so that it covers it and boil it up. When it is done, we put this water off so that our smoked meat becomes less salty. If we have enough time we can as well put the smoked meat in cold water for a night to much of salt out. I had not enough time this time so I boiled it once.
  2. WE wash the pork leg and put it in cold water so that it covers it and boil it up. When it is done, we put this water off so that our smoked meat becomes less salty. If we have enough time we can as well put the smoked meat in cold water for a night to much of salt out. I had not enough time this time so I boiled it once.
  3. Then we add the smoked pork that I cut up to smaller pieces together with the bone that the leg has. We cover it with as much water as it needs. We can add the bay leaf too. We add one paprika and one tomato as well to the soup. We cook it on slow heat for 3-3,5 hrs ready. At the end I give a small spoon of 10% vinegar to the soup, it give an extra pleasant taste to the soup.
  4. When I serve it, I add fresh parsley, sour cream and fresh white bread too. Enjoy your sobering!