Oven soup with feta and pork

Name: Oven soup with feta and pork
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 1 Vegetable onion (approx. 300 g); 4 Garlic cloves; 500 g Carrots; 1.2 kg lean pork neck; 1 potty Thyme; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 1⁄2 Tbsp Tomato paste; 2 TABLESPOONS Vegetable broth (or homemade broth); 0?$? Allspice seeds; 1 can(s) (850 ml) Tomatoes; 1 can(s) (850 ml) small white beans; 200 g Feta cheese; 150 g hearty brown bread; 4-5 Tbsp Butter

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 6

1 Vegetable onion (approx. 300 g)
4 Garlic cloves
500 g Carrots
1.2 kg lean pork neck
1 potty Thyme
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 1⁄2 Tbsp Tomato paste
2 TABLESPOONS Vegetable broth (or homemade broth)
0?$? Allspice seeds
1 can(s) (850 ml) Tomatoes
1 can(s) (850 ml) small white beans
200 g Feta cheese
150 g hearty brown bread
4-5 Tbsp Butter

Directions

1
Peel and chop the onion. Peel the garlic cloves, chop 2. Peel, wash and chop the carrots. Dab meat dry and dice. Wash thyme and pluck all but a few stems.
2
Heat the oil in a casserole dish. Brown the meat in it in portions all around. Season with salt and pepper. Fry onion, chopped garlic, carrots and thyme briefly. Put all the meat back into the pot.
3
Stir in tomato paste. 1 1⁄4-1 1⁄2 Add l water, stock, allspice and tomatoes together with the juice, bring to the boil. Crush the tomatoes slightly. Rinse beans, add. Cover and braise in a preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for approx. 1 3⁄4 hours.
4
Feta crumble. Cut bread into lozenges and roast in hot butter. Finely chop the rest of the garlic and fry briefly. Take out. Season oven soup with salt and pepper. Sprinkle with feta and garnish with rest of thyme. Add croutons. Drink tip: Greek red wine, for example a Naoussa.