Summary

Ingredients

• 1 kg carrot (s)
• 300 g pork knuckle (s) or pork belly
• 2 liters vegetable stock
• 4 large potato (s)
• salt and pepper
• parsley
• Butter and flour (butter sweat)
• sugar

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Instructions

1. Cook the meat in the vegetable stock for 45-60 minutes.
2. Clean the carrots and potatoes, cut into cubes and add to the broth, as well as salt, sugar and pepper. Cook until the vegetables are cooked through.
3. Remove the meat from the bone and cut into bite-sized pieces, add to the stew.
4. Add the butter sweat to thicken the soup.
5. A little chopped parsley to taste.