- Serves: 6-8
- Cook Time: 1 hour 40 minutes
- Prep Time: 50 minutes plus resting
- Effort: easy
- 1 tsp vegetable oil
- 6 rashers of back bacon, diced
- 700 g onions, finely chopped
- 2 clove garlic, crushed
- 700 g loin of pork, cut into 1cm cubes
- 2 tbsp sweet paprika
- 350 g carrots or turnips or parsnips, peeled and cut into 3mm dice
- 200 ml chicken stock
- salt, and freshly ground pepper
- 450 g potatoes, peeled and cut into 5mm dice
For the dumplings:
- 1 egg
- 110 g flour
- 1 tbsp sage, chopped
1. Heat the oil and the bacon in a large, heavy-based saucepan. Fry gently for 2-3 minutes.
2. Add in the onion and garlic and fry, stirring now and then, until the onion and garlic are golden brown. Remove the bacon mixture and reserve.
3. Add the pork to the saucepan and fry until lightly browned.
4. Remove the pan from direct heat and mix in the bacon mixture and the paprika.
5. Add in the carrots and stock and bring to the boil. Season with salt and freshly ground pepper, cover and simmer for 1 hour.
6. Add the diced potato to the soup and simmer for a further 20 minutes.
7. Meanwhile, make the dumplings. In a bowl, mix together the egg and flour, seasoning the mixture with salt and sage. Knead into a dough and set aside to rest.
8. Once the potatoes are cooked, pull off tiny pea-shaped pieces of dough and add them into the soup to form dumplings.
9. Simmer the dumplings in the soup for 2-3 minutes, then serve at once.
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