Toast the finely chopped onion in hot oil, add the 2x2 cm diced leg of pork andcook them until they are white.
Add as much water to cover half of the meatslices, salt, pepper and ground garlic and simmer the meat to semi-soft.
Then addthe sliced carrot, turnip, potato and Hungarian Sausage, add water once again, soit would cover it all, and simmer it, right before taking it off the heat, addthe flour and cream to thicken.
To garnish add chopped parsley and lemon juice.
Ensure the food is served hot.
Before adding the cream and flour to the soup mix it with a laidle of the hot soup, to prevent the cream curdling.
Fry a little bit the sausage befor adds to the soup.
Cooking time: 90 minutes
Thanks for the recipe Gyulahús