Packed full of vegie goodness, this soup has hints of smokiness that pair perfectly with the pork.
- Heat a large flameproof casserole dish over medium-low heat. Add the caraway seeds. Cook, stirring, for 1-2 minutes or until aromatic. Transfer to a bowl. Add bacon to pan. Cook, stirring, for 3-4 minutes or until golden and crisp. Use a slotted spoon to transfer to a second bowl, reserving fat in pan.
- Season pork. Heat bacon fat over medium heat. Cook pork, turning, in 2 batches, for 3-4 minutes or until browned. Add onion and celery. Cook, stirring, for 3 minutes or until soft. Stir in garlic for 1 minute or until aromatic. Add sweet paprika, hot paprika and toasted caraway seeds. Cook, stirring, for 1 minute or until aromatic. Stir in tomato, celery leaves and thyme. Add stock, water and reserved bones. Bring to the boil. Reduce heat to low. Simmer for 45 minutes or until pork is tender.
- Add capsicum, turnip, carrot and potato. Simmer for 35-40 minutes or until tender. Season well. Remove bones and discard. Stir in cannellini beans and kale for 2 minutes or until kale just wilts. Ladle among bowls. Top with sour cream. Sprinkle with extra paprika and herbs. Serve with rye bread.
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Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set