Ingredients: 350 g pork (leg portion) 150 g canned soybeans in water 100 g carrot 60 g celery 100 g onion 6 mushrooms 2 tablespoons white wine 300 g canned whole tomatoes 1 cube chicken bouillon salt pepper 5 g parsley 2 tablespoons salad oil Directions:1. Cut pork into 2 to 3 cm cubes. 2. Finely chop onion, carrot and celery. Quarter mushrooms. 3. Heat salad oil in pot. Stir in (2) in given order. 4. Add (1) and stir-fry over high heat until pork is no longer pink on surface. Add white wine and stir until alcohol is evaporated. 5. Add tomatoes; break them up. Add soybeans, bouillon and 3 cups water. Heat to boiling and reduce heat. Cover and simmer 30 to 40 minutes. Season with salt and pepper. 6. Place (5) in soup bowl and sprinkle with finely chopped parsley. |