Directions

1. In a stockpot sauté the leeks using olive oil, after cutting them into slices.
2. Then add the celery roots washed and cut into slices and sauté.
3. Remove after 5 minutes and place them in a platter.
4. Place the pork cut into pieces and lightly sauté.
5. Put the leeks and celery root back in the pot to cook, douse with wine and boil for about 5 minutes.
6. Dilute the tomato paste in a glass of water and add it to the pot.
7. Season with salt and pepper, lower the flame and boil for one more hour until the meat is cooked.
8. Beat the eggs with the lemon juice and add it to the food.