Place pork in 4-quart
saucepan along with chicken broth, whole onions, garlic, thyme,
parsley, bay leaf, 2 tablespoons dill, salt and pepper; add enough
water to cover pork cubes, if necessary. Heat to boiling; reduce
heat. Simmer, covered, 30 minutes.
Meanwhile, prepare egg
noodles according to package directions.
With a slotted spoon,
remove pork cubes from simmering broth and reserve. Strain broth,
discarding vegetables, herbs and other solids; keep warm.
Place a third each of
the chopped onion, celery, carrots, parsnip, turnips and pork
in a 5 to 6 quart heavy pot or Dutch oven. Mix lightly; top with
a layer of noodles. Repeat procedures until there are three layers
in the pot. Add heated chicken broth to cover, tilting pot to
distribute broth evenly. Heat layered mixture over medium heat
until liquid begins to boil; reduce heat. Cook, covered, over
medium-low heat 1 hour.
Sprinkle with chopped
dill; serve in soup bowls.
Serves 4 to 6.
* Or use homemade egg noodles.
Use your favorite recipe or try this recipe:
Egg Noodles: In large bowl,
stir together 1 1/2 cups flours and 1/2 teaspoon salt. Add 2
beaten eggs; blend with a fork until soft dough is formed. Scrape
dough onto a floured board; knead 10 minutes, adding more flour
if necessary. Cover with a towel. Let stand 30 minutes. Roll
out dough as thinly as possible; cut in 4-inch squares and place
on lightly greased waxed paper until ready to use.
