Soup of black beans and pork

400 g black beans

100 g green onions

100 g green celery

Bay leaf

250 g pork with bone

2 l water

100 g chicken broth

salt, black pepper

4 hard boiled eggs

50 g parsley

wine vinegar

0,5 lemon

Well washed beans pour into a large pot. Add finely chopped onion, celery, Bay leaf, smoked pork bones. Pour in 2 litres of water and over high heat bring to a boil. Remove the foam from the surface, the pan is half covered with a lid, reduce heat to small and cook the soup for at least 3 hours, until the beans will not soften. Pork bones and Bay leaf removed. Wipe the soup through a sieve to education puree mass. If it turned out too thick, dilute with a small amount of chicken broth or water. Add spices to taste, salt, a few peppercorns and bring the soup to a boil. Directly before serving, put in soup, wine vinegar and coarsely chopped hard-boiled eggs. To each portion of soup served in a lemon and a small sprig of parsley.