Cut the pork into cubes, fry lightly and set aside. Cut the vegetables into slices, lightly fry and pour of decoction of the pork bones. Mushrooms fry in olive oil. Dried mushrooms soak and lightly boil. Onions cut into medium cubes and fry in olive oil. All the fried ingredients combine together, add to pork broth. Cook for about 25 minutes. Finally add the fresh herbs and garlic to taste.
(Recipe for 10 servings):
• 7 kg of pork (shoulder)
• 20 g x 10 bay bolete, boletus (fresh ora dried)
• 1 kg of vegetables: carrots, parsley, celery
• laid dumplings
• herbs (basil, ginger, rosemary, parsley, dill)
• 5 kg onion
• decoction of the pork bones (4 kg bone).