Ingredients:

Green beans - green (OPG Boris Klara) - 1kg
Red onion (OPG Ivana Debelić) - 2 heads
Garlic (OPG Ivana Debelić) - 6 cloves
New potatoes (OPG Zoltan Varga) - 1kg
Young carrots (OPG Ivana Debelić) - 8 pcs
Parsley root (OPG Loboda Stjepan) - 2 pcs
Apple cider vinegar (OPG Dario Dješka)
Cooked tomato puree (Stipino) - 2dl
Sweet ground paprika (Stipino) - 1 tbsp
Bacon (finely chopped) - 200g
Smoked meat (rib tips)
Bacon pieces
Salt and pepper
Bay leaf

Preparation process:

Trim and cut the green beans into roughly 3cm pieces, peel the potatoes and cut into quarters, peel the carrots and parsley root and chop them to match the size of the green beans. Peel and finely chop the onion and garlic. Pre-boil the smoked meat for at least 30min and discard that water (you can reserve 2-3dl). Sauté the onion and garlic in bacon fat until golden brown, add the paprika, pepper, and bay leaf, then pour over the cooking liquid reserved from the meat, add the meat, cover and cook for 20min.

Add the green beans, potatoes, carrots, and parsley root, top with water and tomato puree, then cook covered over medium heat for 1:20h, stirring occasionally. (Check how tender the green beans are and use them as your guide for when it is done).

10min before the end, add 0.03dl of apple cider vinegar and stir everything well. When everything is cooked, take out the bones, strip the meat from them and return it back to the pot, then sprinkle with chopped parsley.