Serves: 4
Total Calories: 72

1 pound fresh pork neck bones or fresh pork hock
4 cups water
2 cups cabbage thinly sliced
1 cup potato new, cubed
1/2 cup onion chopped
1/2 cup celery sliced
1 tablespoon chicken bouillon
1 garlic large, minced
1/4 teaspoon black pepper
1/4 teaspoon rosemary dried
1/4 teaspoon sage dried, crushed
1/4 teaspoon thyme dried, crushed
1/4 cup flour
1/2 cup water
Salt and pepper
sour cream Dairy
Paprika

Bring meat and 4 cups water to a boil in a 3-quart saucepan. Reduce heat, cover and simmer for about 1 hour until meat is very tender. Remove meat set aside.

To cooking liquid, add cabbage, potatoes, onion, celery, bouillon granules, garlic, 1/4 teaspoon pepper, rosemary, sage, and thyme. Bring to a boil reduce heat, cover and simmer for 20 minutes until vegetables are tender. Meanwhile, cut meat from bones and cube. Add meat to soup.

In a small bowl, stir flour and 1/2 cup water until smooth. Increase heat to medium stir flour mixture into boiling soup and boil until slightly thickened. Taste and add additional salt and pepper if desired.

Ladle into individual soup bowls or mugs. Top each serving with a dollop of sour cream and sprinkle with paprika.

Note: Leftover cooked ham or poultry can be added along with the cooked pork for a heartier soup.

Nutritional Facts:

Serves: 4
Total Calories: 72
Calories from Fat: 3

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