This hearty flavourful soup was originally devised to deal with pork bones left over from making sausage. Expert chefs do not use bones with exposed marrow, because the flavor will be to sharp.
Carrots, leeks and other vegetables add homemade aroma to this delicious soup.
Place the washed meat and bones into a deep pot. Add salt and bring to boil. Once the water gets boiled add vegetables and continue boiling on low heat cook until the vegetables are cooked properly.
Keep aside for 10-15 min. When you cool the soup the extra fat will come on the top as a layer. You may choose to remove it with a spoon.
Filter the stock, pour into bowls and serve with meat and vegetables.
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For US to UK equivalents for food weights and measurements see this rough guide
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