- 0.5 kg pork paunch (boiled and cut into thin slices),
- 1 onion,
- 1 shallot,
- 2–3 tbsp vegetable oil,
- 2 cloves of garlic,
- 4 potatoes,
- 2 carrots,
- 1.2 L water,
- 1 cube of beef broth (or a big pinch of Vegeta seasoning),
- 2 bay leaves,
- 2 cherry tomatoes,
- half a fresh sweet pepper,
- fresh chopped parsley,
- 2 tbsp flour,
- 1/2 tsp ground pepper,
- 2 tbsp wine (or a couple of vinegar drops).
Lightly fry the onion in the pork fat, then add the garlic, and then – the flour. When it becomes light brown, sprinkle with ground pepper, mix and pour two tablespoons of water to avoid the formation of lumps.
Add the cut pork paunch, diced potatoes and cover with water. Salt and season with peppercorns, add bay leaf. Add chopped fresh peppers, cherry tomatoes and a cube of beef broth. Add salt if necessary during cooking.
Boil until the ingredients soften. The cooking takes about 1 hour.
When the pork paunch soup is served, it should be acidified with wine or a couple of drops of vinegar, sprinkled with parsley and, if desired, with sweet pepper.