Ingredients
1 large onion, for marinade
500 g pork
1 large onion, for the soup
2 large carrots
1½ cup white beans
1 litre thin pork stock
2 tbsp SIDS SALT & PEPPER
2 bay leaves
3 tbsp dill, to garnish
Directions
Cut pork into 3 cm cubes. Slice one of the onions into rings and place directly on top of the pork. Press down on the onions lightly to squeeze out some of their juice. Place in the fridge to marinate overnight.
Take the pork out of the refrigerator. Remove the onions and throw them away. (raw onions attract nasty bacteria, even in the fridge) In an oiled soup pot over medium heat, sear the sides of the pork until they brown.
Add the diced onions and sliced carrots. Sauté until the veggies turn golden brown.
Add the white beans, bay leaves and pork stock. Lower the heat to a simmer and cook for 1½ hours. Season with SIDS SALT & PEPPER. Note: You may need to add more water, as the beans tend to absorb liquid.
Remove the soup from heat. Garnish with fresh dill and enjoy.
