Peas with Pork Leg

Ingredients

• approx. 1 l — water or clear vegetable / meat stock
• 300 g — pork leg
• 350 g — fresh green peas
• 1 piece (100 g) — carrots
• 1 piece (100 g) — onion
• 10 g — garlic (2 cloves)
• 1 generous tbsp, or to taste — fresh dill (or dried)
• 1 generous tbsp, or to taste — fresh parsley (or dried)
• 2 leaves — bay
• approx. 50 g — zacuscă, tomato sauce or ajvar (2–3 tbsp)
• to taste — table salt

Preparation

Boil the meat in approximately 1 litre of water for 30 minutes, skimming off the foam with a spoon as soon as the water and meat come to a boil. Strain the resulting broth and add: finely diced onion, diced carrots and the fresh peas. Cook the vegetables together with the meat for approximately 15–20 minutes. You can adjust the amount of broth depending on how thick or soupy you want the dish to be. Season with crushed garlic, chopped parsley, chopped dill and salt. Enjoy!

Recipe in pictures