Northern Lentil Soup
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INGREDIENTS 1 pound lentils 1/2 pound carrots 1/2 pound of celeriac (celery root) 1/3 pound of leeks 1 parsley root 1 pound dried prunes 1/2 pound smoked ham, uncooked 1/2 pound bacon 4 medium onions 1 Polish Sausage per person Vinegar Sugar 4 tablespoons shortening Salt and pepper Clean lentils and soak in plenty of cold water. Cube vegetables, brown briefly, and add to lentils. Bring to boiling, reduce heat, simmer for 1 to 1-1/2 hours, then add soaked prunes and cubed ham. After another 20 minutes of slow boiling, add Polish sausages and simmer for another 10 minutes. Cut bacon into small cubes and brown together with finely chopped onions. Add vinegar and sugar to achieve sweet-and-sour taste, add salt and pepper and pour soup into bowl. Pour bacon-onion mixture over top of the soup. Serve with boiled potatoes.