Pork and Rice Soup

A regular soup with meat and vegetables becomes tastier and more savory if you add a little lemon juice to it.

Ingredients

• Pork pulp 500 g
• Celery root 1 piece
• Water 2 l
• Onion 1-2 pieces
• Bell pepper 1 piece
• Celery stalks 1-2 pieces
• Parsnip 1 piece
• Carrot 1 piece
• Vegetable oil 1-2 tbsp. spoons
• Rice 100-120 g
• Sour cream 180 ml
• Flour 1 tbsp. a spoon
• Lemons 1½ pieces
• Dried tarragon 1 tbsp. a spoon
• Salt taste
• Ground black pepper taste
• Greens taste

Directions

1. Cut the pork into about 2½ cm pieces. Place in a saucepan along with the celery root, cut in half.
2. Cover with cold water, bring to a boil and simmer over medium heat for about 45 minutes.
3. Periodically remove any foam that forms on the surface.
4. Cut the onion, pepper and celery into small pieces. Grate parsnips and carrots on a coarse grater. Fry everything in a skillet with butter for 8-10 minutes.
5. Add frying and rice to the soup. Bring to a boil, reduce heat to low and simmer for another 20-25 minutes.
6. Remove the celery root from the soup; you will no longer need it.
7. Mix sour cream with flour and a few tablespoons of broth from a saucepan. Pour into the soup in a thin stream, stirring constantly.
8. Squeeze the juice out of the lemon and add to the pan along with the tarragon, salt and black pepper. Cook for another 10 minutes.
9. Sprinkle with chopped herbs before serving.