Summary

Ingredients

• 2 kg potato (s), waxy
• 2 kg carrot (s)
• 4 large onion (s)
• 400 g smoked meat
• 1 leek
• 1 bunch parsley
• 250 g celery
• salt and pepper

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Instructions

1. Cook smoked meat with leek, parsley, celery, a pinch of salt and 1-2 carrots for about 1 hour. Peel the potatoes and chop them roughly like carrots and 3 onions
2. Remove the (soup) vegetables from the broth and cook the diced vegetables in the broth for about 25 minutes. Cut the rind and fat from the smoked meat and leave in a separate saucepan over medium heat. Remove the crispy remains of the rind and briefly sauté 1 diced onion and 2 grated carrots in the fat until translucent.
3. Remove the cooked potato and carrot vegetables from the heat and drain. Mash with a pounder to the desired consistency, add the onion and carrot fat, mix and season to taste with salt and pepper. Either cut the cooked smoked meat into small pieces and mix in or serve with it.