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1
If using dry mushroom, rinse them and soak in water for 1-2 hours, depending how big they are.
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2
Add the mushrooms with the water along with the pork bones and they stay in the soup during the whole cooking process.
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3
Trim pork bones of visible fat.
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4
Place 1-3 pork bones in a saucepan and add enough water to cover.
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5
You can also add one square of mushroom broth to add flavour.
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6
Add chopped onion, salt and pepper to taste, allspice (4-5 whole or just a dash if using powder) and bay leaves.
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7
Simmer for about half an hour.
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8
Add carrot, parsley root and celery root.
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9
These vegetables should be cut in half, just so they cook quicker but don't have to be bite size as they'll be removed later.
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10
Simmer 15-20 minutes or until veggies are soft.
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11
Remove the vegetables and meat.
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12
Leave the chopped onion and dried mushrooms (if using) in the broth.
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13
Cut one carrot into bite size pieces.
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14
Take the meat off the bone and cut into small pieces as well.
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15
Add the potatoes and fresh mushrooms (if using) to the stock and cook until potatoes are tender (15-20 minutes).
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16
Add back the cut carrot and meat.
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17
Season to taste and finish with sour cream (amount will depend on how much soup you've made).
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18
To ensure the sour cream dissolves properly, stir it in a separate coup with some hot broth and then add to the soup.
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19
Add parsley and serve hot.
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20
This soup will keep for a few days, although the potatoes do get harder the longer it sits.
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21
My mom usually breaks the potatoes up before she puts it in the fridge, so they'll be easier to eat the next day.
