Selska Supa (Village Soup) Recipe

• 1 lb (450 g) boneless pork shoulder, cut into 1/2-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, finely diced
• 2 medium carrots, sliced into thin rounds
• 1 parsnip, peeled and diced
• 1 celery stalk, diced
• 2 medium Yukon Gold potatoes, peeled and diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 large ripe tomato, peeled and chopped (or 1/2 cup canned diced tomatoes)
• 6 cups chicken or veal stock (homemade preferred)
• 1/2 cup frozen green peas
• 1/4 cup fresh parsley, finely chopped
• 1 tsp sweet paprika
• 1/2 tsp dried savory (or thyme)
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 1/2 cup sour cream, for serving
• 1 tbsp fresh dill, finely chopped, for garnish

Selska Supa Instructions

1. Peel and dice the potatoes into 1/2-inch cubes. Peel and dice the parsnip. Slice the carrots into thin rounds. Dice the celery stalk and red bell pepper. Finely dice the onion. Mince the garlic. Peel and chop the tomato if using fresh. Finely chop the parsley and dill.
2. Heat the olive oil in a large soup pot over medium-high heat. Add the diced pork shoulder and sauté for 5-6 minutes, stirring occasionally, until the meat is browned on all sides.
3. Add the finely diced onion to the pot and sauté for 2-3 minutes until softened and translucent.
4. Stir in the sliced carrots, diced parsnip, celery, and red bell pepper. Cook for another 3-4 minutes, stirring occasionally, until the vegetables begin to soften.
5. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
6. Stir in the chopped tomato (or canned diced tomatoes) and cook for 2 minutes, allowing the flavors to meld.
7. Sprinkle in the sweet paprika and dried savory (or thyme), and add the bay leaf. Stir well to coat the meat and vegetables with the spices.
8. Pour in the chicken or veal stock and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 30 minutes, allowing the pork to become tender.
9. Add the diced potatoes and frozen green peas to the pot. Stir in the rice and season with salt and freshly ground black pepper to taste.
10. Continue simmering, uncovered, for 20-25 minutes, or until the rice and potatoes are fully cooked and the soup has thickened slightly.
11. Remove the bay leaf. Stir in the finely chopped parsley and adjust seasoning with additional salt and pepper if needed.
12. Ladle the soup into bowls. Top each serving with a generous spoonful of sour cream and a sprinkle of fresh dill for garnish.