Ingredients:
6 glasses of water,
500 g pork,
1 cup beans (white),
4 potato tubers,
1 onion,
1 carrot,
½ parsley root,
½ celery root,
2 tomatoes,
2 tablespoons of vegetable oil,
2 glasses of sour kvass or a pinch of citric acid,
bay leaf,
salt,
black peppercorns,
lovage greens,
1 tablespoon chopped herbs.
Preparation:
Sort the beans, rinse and soak for 2-3 hours to swell.
Cut carrots, onions, and parsley root into small cubes and sauté.
Cut the potatoes into wedges. Cut the pork into small pieces, place in boiling water, and cook until done.
Boil the beans separately.
Place potato wedges, sautéed root vegetables, peeled tomatoes, diced tomatoes into the boiling broth and cook for 12-15 minutes over low heat.
5-7 minutes before the soup is ready, add beans, salt, pepper, a sprig of lovage, boiled kvass or diluted citric acid, and bay leaf.
Serve with meat, sprinkled with chopped herbs.
