Ingredients:
8 cups of water
1 pork roast (about 2 lb)
3 Tbs of dried dill (or more to taste)
3 Tbs of dried dill (or more to taste)
2 Cups of spinach leaves/swiss chard leaves
1 Cup of chopped green onions
10-12 roughly peeled Potatoes
1 Cup of chopped green onions
10-12 roughly peeled Potatoes
three dill pickles, shredded,
1/4 cup of the juice from the pickle jar
Salt to taste, clove of garlic, and 2 tsp. kelp (optional).
Salt to taste, clove of garlic, and 2 tsp. kelp (optional).
Saute roast, searing both sides and then ad water to pot.
Bring to a boil, turn down, and simmer for about an hour.
After about an hour, add the dill, the whole potatoes,
a clove of garlic, kelp, green onions, greens, pickles and juice.
Cook about 40 minutes, until potatoes are cooked.
After the roast is cooked, remove so that it can cool:
cut up into bite-sized pieces.
While the roast is cooling, the potatoes should be done cooking,
While the roast is cooling, the potatoes should be done cooking,
so scoop them up and break them up with a fork
Add the bits of meat back to the soup, dish up, and enjoy.
