Polish Lentil Soup Recipe

• 1 small smoked ham hock
• 2 bay leaves
• 3-4 parsnips
• 1 leek (cleaned and chopped)
• 1 celery root with greens
• 1 box chopped mushrooms
• 1 yellow onion, chopped
• 1 tbsp olive oil
• 3-4 garlic cloves, minced
• 1-2 teaspoons thyme
• 1 teaspoon oregano
• 1/2 teaspoon caraway seeds (mortar crushed)
• 1/2 can tomato paste
• 6 cups chicken stock
• 1 tablespoon red wine vinegar
• 2 dashes Worcestershire sauce
• 1 teaspoon chili powder or paprika (optional)
• Salt & Pepper to taste
• 1/2 cup lentils, picked and rinsed
• 1/4 cup soup pasta (optional)
• Organic sour cream as a topping

 

POLISH LENTIL SOUP DIRECTIONS

1.  Put ham hock in a large pot, fill with water, add 2 bay leaves, and slowly cook for 3-4 hours to make a broth.  Remove ham hock and cut meat into small pieces and set aside.  Discard fat and bone.

2.  Add the rest of the ingredients such as the vegetables and seasonings to broth, leaving the pasta and lentils out. Cook until vegetables are soft, about one hour.

3.  Add washed and picked lentils and cook for about 30 minutes until soft.  When done, turn off heat and add pasta and cook for about 20 minutes.

4.  Top with sour cream mixture and serve!