Whip up your week with Kung Fu soup: a one‑pot wonder for busy gourmets

Kung Fu soup is designed to appeal to even the most discerning (and perhaps lazy) gourmets. Discover today how easy it is to delight your taste buds. Delicious!

• 1 pound of pork shoulder meat
• 5 potatoes
• 1 onion
• 4 cloves of garlic
• 1 carrot
• 1 parsley root
• 1/3 head of cabbage
• 0.55 pounds of mushrooms
• 2 red bell peppers
• 1 chili pepper
• 7 ounces of tomato concentrate
• 1 tablespoon of wheat flour
• Oil for frying
• Pepper
• Salt
• 1 teaspoon of sweet paprika
• 1 teaspoon of hot paprika
• 1 teaspoon of marjoram
• 0.22 pounds of smoked bacon

• Peel and finely chop the onion and garlic, then sauté in heated oil.
• Add the finely diced bacon and cubed meat to the vegetables.
• Season the meat with salt, sweet and hot paprika.
• Fry for about 30 minutes.
• Peel and dice the potatoes, carrots, and parsley, then finely chop the cabbage.
• Transfer the vegetables to a pot, cover with water, add salt, and bring to a boil. Let it simmer for about 20 minutes.
• Wash and slice the mushrooms and sauté them in heated oil.
• Season mushrooms with pepper and salt.
• Clean the red bell peppers of seeds and cut them into strips. Add these and the chili pepper to the mushrooms.
• Sauté for about 10 minutes.
• Add the meat and the sautéed mushrooms and peppers to the simmering vegetables.
• Add the tomato concentrate, then thicken the soup with flour diluted in water. Finally, add the marjoram and let it simmer for a while.
• And voila, your soup is ready.

Bon Appétit!