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Shepherd pot

Category:	Lunch
Difficulty/Costs:	medium / moderate
Number of people:	12
Ingredients:	about 4 ½ kg pork shoulder 4- 4 ½ kg potatoes 15 small onions 4 ½ kg carrots 3 l broth oil Marjoram, pepper, salt

Cut the meat into 1 cm cubes, be careful and remove all the tendons. Now put the meat into a pan and fry in hot oil.

Peel the onions and cut into small cubes, then add to the meat and fry it all together; seasoned with marjoram, salt and pepper.

In a second pot prepare the broth then take something out and add to the meat. Simmer it all for 30 minutes.

Clean carrots now and cut into large cubes, then add to the meat.

Now add the remaining broth and bring to the boil, then continue to boil for 10 minutes.

Peel the potatoes, cut into small cubes and add to the broth and the meat.

Now let the soup boil for another 20-25 minutes or until the potatoes are cooked. If necessary to season again before serving.