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1
Trim pork bones of visible fat. Place 1-3 pork bones in a saucepan and add enough water to cover plus about one inch. Some of the water can be substituted with chicken broth for more flavour.
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2
Add salt and pepper to taste, allspice (4-5 whole or just a dash if using powder) and bay leaves.
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3
Cut onion in half and add to water.
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4
Simmer for about half an hour. Add carrot, parsley root and celery root. 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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5
Simmer 15-20 minutes or until veggies are soft. Remove the vegetables, onion and meat.
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6
Cut one carrot into bite size pieces. Take the meat off the bone and cut into small pieces as well.
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7
Add the potatoes to the stock and cook until potatoes are tender (15-20 minutes).
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8
Add back the cut carrot and meat. Add 2 grated pickles and cook for a few minutes to soften them up.
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9
Season to taste and finish with sour cream (amount will depend on how much soup you've made). To ensure the sour cream dissolves properly, stir it in a separate coup with some hot broth and then add to the soup. Add parsley and serve hot.
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10
This soup will keep for several days, although the potatoes do get harder the longer it sits. My mom usually breaks the potatoes up before she puts it in the fridge, so they'll be easier to eat the next day.
