Zagorje Soup

Cut the smoked pork belly into small cubes, mince the onion and garlic, cut the carrot and potatoes into even cubes, and slice the mushrooms.

In a heavy-bottomed pot, heat the pork fat, sauté the pork belly for 3–4 minutes, add the onion, and cook for about 5 minutes until translucent.

Add the garlic, carrot, and mushrooms, and cook for 8–10 minutes until the mushroom liquid has almost evaporated. Stir in the tomato purée, flour, and sweet paprika, and heat through for 30 seconds.

Pour in the hot water, add the potatoes and bay leaf, bring to a boil, and simmer covered over medium heat for 20 minutes, until the potatoes are tender.

Mix the sour cream with 2–3 tablespoons of the hot soup, then stir the mixture back into the pot in a thin stream, stirring constantly so the sour cream doesn't curdle.

Add the white wine, apple cider vinegar, salt, and black pepper, and simmer for another 5 minutes without letting it boil hard, then remove the bay leaf.

Before serving, sprinkle the soup with parsley and serve hot.