Pork soup - general principles and methods of preparation
Pork? Any nutritionist who just hears about pork shakes his head disapprovingly. Unless we are talking about pork tenderloin, this tender meat without fat is considered especially valuable. Easily tolerated by the body and the shoulder blade. “Exaggerating” the content of harmful fats in the brisket and pork neck is just what is being snapped up in the market for barbecue on the eve of the holidays. Obviously, for a healthier diet, it is best to choose pork tenderloin and a shoulder blade.
Why do we all love pork so much? Pork soup will make any man full. It can not be called easy, however, it is very satisfying. This quality is especially appreciated in the cold season. It is scientifically proven that pork is in second place in terms of digestibility by the stomach.
She also plays a large role in sexual function - a huge amount of proteins and vitamins positively affects "male power". Red meat is the richest in myoglobin - and this is just the element that helps carry oxygen to the muscles. Judaism and Islam forbid pork, and in Christianity it is allowed, although the Old Testament refers it to unclean products.
In any case, everyone makes the decision to eat this meat for food. Whatever harmful properties this meat possesses, scientists believe that it cannot cause significant harm to the body. The daily norm is 200 grams.
Pork soup is a wonderful dish that will bring only benefits to the body. You can cook it on the bone or meat fillet. For cooking, meat should be poured with a small amount of water - so it will be more juicy. In the middle of cooking, you need to add spice roots and onion - the broth will become aromatic and rich.
Pork Soup - Food Preparation
Soup can be cooked absolutely any meat. Younger pork of a denser consistency has a pinkish color. Its surface is slightly matte, and almost without films. Dark meat with films may be a little dry. There are two varieties of pork.
The first grade includes pork shoulder, brisket, loin, flank, lumbar and ham. The second - tanks, neck cut, knuckle, drumstick. Good meat is covered with a thin pale pink crust, when pressed, juice is secreted from it, and the fossa quickly disappears and evens out. Quality meat always smells good. For cooking soups most often choose meat on the bone.
Pork soup - the best recipes
Recipe 1: Pork Soup with Mushrooms
Very rich and aromatic soup cooked on bone broth. Its only drawback is that cooking the broth will take time, at least two hours. If you have time - get started!
Ingredients: pork (on the bone, 500 g), salt, pepper, bay leaf, onion, carrot, celery stalk, tomato paste (1 tbsp. spoon), champignons (400 gr), green peas (frozen or canned).
Cooking method
We put the meat in a pan, pour water, salt, pepper, put a bay leaf and cook. Remember to completely remove the foam and reduce the heat. Cook the meat until it starts to move away from the seeds.
We cut champignons into thin plates. Fry them for about 4 minutes in a pan. Transfer the mushrooms, and in the same pan we pass the carrots with onions and celery.
After 10 minutes, add tomato or tomato sauce to the mixture. Remove the cooked meat from the broth, cut into pieces.
Strain the broth, pour into a saucepan, bring to a boil and put vegetable dressing and mushrooms in it. Add peas, meat and warm for 5 minutes.
Recipe 2: Pork and Bean Soup
The recipe for an excellent hearty warming soup. Choose dark bean - black or red. Despite the color of the bean broth, it is much tastier. We get 8 servings of a hot steaming saturated dish, spicy, with exotic notes.
Ingredients: dry beans (200 grams), flour (1 tbsp. spoon), onion, celery, pork (shoulder, 400 grams), hot pepper, garlic, ground coriander, tomatoes or tomatoes in their own juice (400 grams), meat or chicken broth, salt.
Cooking method
Pre-soak beans in water for several hours - so it will cook much faster. We drain the first water, fill it again and cook until tender.
Grind onions, celery and hot pepper. We cut the meat into small pieces.
In a thick-walled pan, heat 2 tbsp. l vegetable oil and fry the meat until golden brown. Add the roots, spices and fry.
Pour the broth, add mashed tomatoes, beans. Cook for another 30 minutes. When serving, you can add fresh chopped garlic.
Recipe 3: Georgian Potato Pork and Tomato Soup
Georgian cuisine is rich in original soups. This recipe is based on the sozi - pork soup with bell pepper, dill and adjika. A large amount of meat sliced in huge pieces is what real men need. Having eaten a plate of such a soup for lunch, they will not soon be hungry, but women also like it.
Ingredients: pork meat, pulp (0.8 kg), potatoes (several pieces), onion, tomatoes (2 pcs.), sweet red pepper (1 small 1st or half large), garlic, dill, thyme (Georgian name kondari), adjika , hot pepper (mix a small pod), salt.
Cooking method
Choose a pan over 3 liters. Cut the pork into large pieces, rinse well with running water. Fill the meat with water and cook, removing the foam when boiling.
Rub a large onion and potato and put the resulting slurry into the broth. Salt and pepper.
We cut two tomatoes into pieces - there, in a pan. Peel the potatoes, cut them into large cubes. Cut bell pepper and dill.
After half an hour of cooking the meat, add the potatoes, cook for 20 minutes. Adjika (a small spoon) and chopped pepper are laid 10 minutes before the end of cooking.
Soup is considered cooked when the potatoes are boiled. We fall asleep dill, chopped finely garlic and a few pinches of kondari. Leave the soup for infusion for half an hour.
Pork soup - tips from experienced chefs
Soup is the most common dish on earth. Their popularity is primarily due to the extractive substances of meat that can activate the activity of the digestive glands. This helps to stimulate appetite. And the soups are just delicious, well satisfy hunger. Different cuisines of the world offer their options. There are recipes that can simply shock a European, for example, soup from bird's nests or the stomach of an animal.
However, do not disturb your nerves and digestion, it is better to digest to cook dishes from products traditional for the area. You can give them a varied flavor by adding spices. The most commonly used pork soup is bay leaf, thigh, dill, parsley, chervil, tarragon, celery, paprika, thyme, cloves, coriander, red and black pepper, nutmeg, lovage, and sage.
