1 - smoked pork belly or hock
2 - celery stalks, roughly chopped
2 - carrots, roughly chopped
1 - parsnip, roughly chopped
2–3 litres - water
4 cups - green lentils, soaked for 2 hours
3 - large, waxy potatoes, cut into cubes
1 tbsp - lard
1 tbsp - plain flour
Place the belly or hock, celery, carrot and parsnip in a large pot and cover with the water. Add 2 teaspoons salt (or less if the pork is very salty) and bring to the boil. Simmer gently for a couple of hours.
Remove the pork and strain the stock, discarding the vegetables. Bring the stock back to a simmer and add the lentils. Cook for 10 minutes.
Cut the pork into rough smallish chunks and add back to the pot. Simmer for a few more minutes then add the potato. Cook for another 15–20 minutes.
Melt the lard in a frying pan and add the flour and brown lightly. Add to the soup being careful not to let it splash and burn; as the flour cooks it will thicken the soup.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
Displaying 10 of 57 German Restaurants.
|1.||German Arms Hotel||Hahndorf|
|3.||De Bortoli Winery and Restaurant||Dixons Creek|
|5.||Eiger Swiss Restaurant||Petersham|
|7.||Hahndorf Inn Hotel & Cellars||Hahndorf|
|8.||Harmonie German Club||Narrabundah|
|9.||Elmar's in the Valley||Henley Brook|
|10.||Lowenbrau Keller||The Rocks|
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