In a preheated deep skillet or small saucepan, add a little oil. Add the chopped onion, carrots, red bell pepper, green bell pepper, and garlic. Stir and cover with a lid. Sauté over medium heat, stirring occasionally, until the vegetables soften.
If your ribs have a membrane, you first need to remove it. The membrane is located on the inside of the ribs. Carefully cut one end with a knife and peel it off. Then cut the ribs and place them in a baking dish.
Cut the pork neck into large pieces and place it in a pot with about 2 liters (8 cups) of water. Turn on the stove and wait for it to boil. Remove the excess foam that forms on the surface of the broth. Cook for 30 minutes, then remove the meat to cool and save the broth.
In a preheated pot, add a little oil. Add the chicken pieces. Season with a little salt. Sear the meat until golden brown.
In a preheated pot, add a little oil. Add the pork shoulder and stew for about 20 minutes. Add the chopped onions, carrots, and garlic.
Cut the potatoes into thin half moons and place them in a large bowl. Season the potatoes with salt, black pepper, paprika, and marjoram.
Carefully cut the peppers open at one end with a knife so that they open and remove the seeds.
Grate the zucchini on a coarse grater. Salt the grated zucchini and stir. Wait 10-15 minutes for them to release their water. Drain the zucchini well from the water.
Cut the chicken breast into julienne strips, the potatoes into cubes, the mushrooms into thin half moons, and the onion into thin half moons.
Wash the lentils thoroughly with cold water. Place the lentils in a pot and add about 2 liters (8 cups) of water. Turn the stove on to medium heat.
