Ingredients

• 300 g pork ribs
• 1 chicken leg (drumstick + thigh)
• 1 teaspoon sea salt
• 3 allspice berries, 2 bay leaves, 5 peppercorns
• aromatics: 2 carrots, 1 parsnip, 1/4 celery root, 1/2 leek
• 1 onion
• 4 sprigs parsley
• 700 g potatoes
• 200 g red (orange) lentils
• herbs: 1 teaspoon dried marjoram, 1/2 teaspoon coriander, 1 teaspoon oregano, 1/2 teaspoon cumin, and a few sprigs of fresh thyme or 1 teaspoon dried
• 125 ml tomato puree or 3 tablespoons paste

Preparation

1. Rinse ribs and chicken leg. Cut ribs into portions with 1 rib each. Place ribs and chicken leg in a large pot, pour in 3 liters of cold water, bring to a boil, skim off foam (easiest to collect foam with a small sieve), then reduce heat, add salt, cover and simmer meat for about 45 minutes on low heat. Add allspice berries, bay leaves and peppercorns.
2. Peel and rinse carrot, parsnip and celery root. Set aside half of one carrot and grate it. Add the remaining vegetables whole (carrot, parsnip and celery root) to the soup, also add thoroughly rinsed leek. Peel the onion, removing outer layers but leaving one layer, place on the stovetop burner and char with flames for about 1 - 2 minutes. Add to the soup. Add parsley sprigs. Simmer the soup covered for about 45 minutes on low heat.
3. Rinse lentils, preferably in the pot, changing water 3 times. Peel and rinse potatoes and add to the soup along with the reserved grated raw carrot and lentils. Add all the herbs and simmer on low heat for about 20 minutes until potatoes are soft. Add tomato puree and simmer for about 5 more minutes.
4. Remove soup from heat. Take the meat out of the cooked soup, remove skin and bones. Put nice meat pieces back into the soup. Check seasoning with salt, can add freshly ground pepper. Can bring to a boil and can. After cooling, keep in the refrigerator.