Prepare the ingredients.

Dice the parsnip, carrots, and celery into 0.5-1 cm pieces.

Leave the celery leaves and parsley whole, just tie them together.

Peel the potatoes, cut into 2x2 cm cubes, and place in cold water.

Finally, finely chop the onion, garlic, and bell pepper...

...as well as the tomato.

Trim the pork and cut into 2x2 cm cubes.

Place the fat in a large pot and heat it up.

Add the onion, garlic, and bell pepper at the same time, then sauté until light brown.

Once browned, remove the pot from the heat and add the paprika.

Then mix in the tomato.

Stir in the pork as well.

Return to the heat and add enough water to cover. For us, this was about 3/4 cup.

Add the cumin, pepper, and salt.

Simmer covered over medium heat until the meat is halfway tender, about 30 minutes.

Once the meat is halfway cooked, add the diced vegetables.

Pour in the broth. (Ideally, use real broth, but water and bouillon cubes can be used if necessary.)

Add the celery leaves and parsley, then cook covered until all the vegetables are almost done. This takes about another 20-25 minutes.

When the root vegetables are nearly ready, add the potatoes. They usually need another 10-20 minutes, depending on the potatoes.

Cook covered until done.