Carrot Soup with Pork Strips

Peel the carrots and potatoes. Cut the potatoes into large chunks and about two-thirds of the carrots into rough pieces. Drop them into a bowl of cold water.

Peel the onion and cut it into wedges. Fry it in a pot with a little oil until it turns translucent.

Drain the vegetables and add them to the pot with the onion. Let everything fry together for a couple of minutes.

Pour in the stock and let it cook for 10–15 minutes until the vegetables are tender. Meanwhile, slice the remaining carrots and the leek into thin rounds.

Blend the soup smooth with a stick blender or in a food processor.

Bring the soup back to a boil, add the leek and the rest of the carrots, and cook for another 5 minutes until the vegetables are tender. Season with salt, pepper, and stir in the sour cream.

Fry the pork strips in batches in a hot pan with oil, 2–4 minutes per batch. Season with salt and pepper. Serve on top of the soup.