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

• 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!