This vegetable soup will seem a little strange to non-Easter Europe nations, where soups, if any, are eaten, these will be cream-soups. Fortunately ingredients and procedures can be adapted to the needs of each household and this is a recipe not to be missed by any cook.
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This recipe might be something new for you, as soups are not very popular as we go farther into western Europe. Still it may be a nice change in the sense of trying something new on your dinner table
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1.
In large pot put the smoked pork, the peeled onion, the tomatoes, the parsley, celery and bay leaves. Add water and bring to the boil.
2.
Peel and dice the potatoes, slice the carrots and the parsnip.
3.
When the meat is done add the potatoes, the carrots and the parsnip. Boil until the vegetables are done. Add salt according to taste.
4.
Heat a little oil, add one spoon of flour and stir. Don't let the flour burn. Add some cold water and stir until there are no lumps. When the vegetables are done add the flour and oil mixture to thicken the soup.
5.
Bring to the boil and add sugar, salt and vinegar according to your taste. Finally, remove the onion, the tomatoes and the parsley and celery leaves.
