Peel the onions, quarter them and cut them into narrow strips. Peel and rinse the potatoes and cut into cubes.
Heat the butter in the soup pot. Fry the onions briefly in it. Stir in potatoes, extinguish with clear soup and bring to a boil. Cover and simmer over medium heat for about 10 minutes.
In the meantime, rinse and clean the zucchini and cut into 1 cm cubes. Remove the smoked cured pork from the bone and cut into small cubes. Add zucchini and cured pork cubes to the soup and cook for another 5 minutes until the potatoes are soft.
Stir the soup with the paradeis pulp, season with salt, pepper and cumin. Rinse the dill, shake dry and chop finely. Sprinkle over the soup.
Serve: Peasant bread or pretzels
braised with it.
Tip: The flesh of young, small zucchini is much more tender than that of larger ones.
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