Summary

Ingredients

• 300 g pork, e.. neck
• 1 teaspoon lemon juice
• 2 tablespoon tomato ketchup
• 3 large potato (s)
• 1 large red pepper (s)
• 1 large onion (s)
• 1 clove garlic
• 400 ml meat broth, or vegetable broth
• 4 tablespoon sour cream
• salt and pepper
• Chilli powder
• 3 tablespoon oil, neutral
• Oil, for frying
• 1 can mushrooms

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Instructions

1. Cut the meat into very small pieces, place in a container with a lid, add salt, pepper, lemon juice, ketchup and 2 tablespoons of oil. Mix everything together and let it steep in the fridge overnight.
2. Peel the potatoes and cut them into pieces the same size as the meat. Peel the onion and cut into rings or half rings.
3. Sear the meat with the marinade in oil in a large saucepan for about 10 minutes. Add onions and fry again for 5 minutes. Add the potato pieces and fill up with 300 ml of stock. Simmer for about 1 hour. Add the mushrooms and simmer for another half an hour. Cut the paprika into small pieces and add. Mix 100 ml of the remaining broth with the sour cream and add to the soup. Simmer for another 15 minutes.
4. Serve hot.