Pork broth soup is a dish from the category of those where aroma and taste are created by the main product. In the recipes seasonings and spices are almost not mentioned, but if they are nevertheless obligatory, then put them very little so as not to destroy the delicate aroma of pork broth.
Pork and Potato Soup - General Cooking Principles
• Meat broth is prepared from almost any piece of meat, but soup will be more rich if you use not only the flesh, but also the bones. Everyone knows how to cook the broth, but not everyone knows how to do it correctly, so that it turns out transparent and rich.
• Before starting to cook, a piece of the selected pork is thoroughly washed under cold water. The meat is well inspected so that it does not have bone fragments and wood chips accidentally caught during chopping. Then the whole pork is dipped in a pan and poured with cool water. On intense heating, bring the contents of the pan to a boil. While the broth begins to boil, it requires constant observation, since foam constantly forms on the surface and needs to be removed. If this moment is missed, the “var” will mix with the broth and it will cloud.
• After boiling, the heating is reduced, cover the pan with a lid and cook the time indicated in the recipe. Cooking time depends on which piece of meat is cooked, with or without bones.
• Potatoes are added to the broth after it is ready. For soup, potatoes are usually cut into medium-sized cubes or thin cubes. Dip the slices of the vegetable into a well-boiling broth, after which they wait for re-boiling and, reducing heat, cook until it softens.
• Pork and potato soups can be supplemented with vegetables, legumes, cereals, sorrel, cabbage. Additional components are introduced in a certain sequence, which depends on the preparation time of each product. Often they are cooked separately, and then dipped in soup. Salt at the end of cooking, when all the vegetables have softened.
Pork Soup with Potatoes, Beans and Sauerkraut
Ingredients:
• pork belly - 200 gr.;
• 400 gr. bones for broth (pork);
• sauerkraut - 300 gr.;
• five small potatoes;
• colored or white beans - 100 gr.;
• a tablespoon of lard (vegetable oil is possible);
• Lavrushka - a small leaf;
• two tablespoons of flour;
• curry and ground pepper.
Cooking method:
1. Soak the washed beans for four hours in cool water. Rinse the brisket with bones, and brew the broth from two and a half liters of water. Remove the bones and brisket from it, cool the meat slightly and cut into slices of a portion size. Dip the pork back into the pan, do not put the bones.
2. Separately, cook the beans and cabbage until cooked. Cut the potatoes into medium-sized cubes and lower them into a boiling broth.
3. Once the potato slices are cooked, add mashed boiled beans and sliced cabbage to the soup.
4. Finely chopped onion lightly fry on lard, add flour and stir. Put the frying in a saucepan with salt, salt, add spices, lower the lavrushka. Boil the soup on moderate heat for about a quarter of an hour.
Pork and Potato Soup: Zaporozhye Cabbage Recipe
Ingredients:
• pork on the bone - 400 gr.;
• 600 gr. white sauerkraut;
• four medium potatoes;
• large carrot;
• a sprig of parsley with a root;
• two large spoons of millet;
• celery root;
• two small onions;
• parsnip root - 1 pc.;
• 40 gr. cream thick, homemade;
• fresh fat - 50 gr.;
• leaf parsley.
Cooking method:
1. Place the washed meat in a whole piece in a saucepan, pour two liters of water and place on a “quick” fire. In the process of boiling, remove foam from the surface of the broth, after it boils, lower the heat to medium and continue cooking for about an hour.
2. Remove the meat from the pan, cut it into pieces and send back to the broth
3. Chop the roots into the straw and fry in oil along with carrots chopped on a grater and chopped onions.
4. Squeeze the pickle from the sauerkraut, transfer it to the pan. Add the meat broth and put the stew on a small fire.
5. Add the second, finely chopped onion to the fat passed through a small grill in a meat grinder. Put the washed and slightly dried millet, and chopped parsley. Pound in a porcelain mortar until smooth.
6. In the finished broth, lower the potato wedges, boil it for about a quarter of an hour after boiling. Then put the cabbage, grated with millet and greens. Then dip the bay leaf there, add a little salt, put the fried vegetables and cook until cooked. Potato slices should be softened well.
"Minestrone" - aromatic pork soup with potatoes, tomatoes and green peas
Ingredients:
• a pound of pork on the bone;
• stem celery - 1 pc.;
• two carrots;
• three large potatoes;
• fresh tomatoes - 3 pcs.;
• 150 gr. colored canned beans;
• two sweet peppers;
• canned cereal peas - 150 gr.;
• two onions;
• garlic;
• ground basil;
• high-quality olive oil.
Cooking method:
1. Pour the washed pork with two liters of clean water. Put the pan on intense heat, wait for it to boil. Remove foam from the broth, reduce heat to medium, continue cooking under the lid for at least an hour.
2. Remove the pork from the broth, cut the meat separated from the bones into pieces, put it back into the broth. Add the potatoes chopped into centimeter cubes, wait for boiling again and boil for five minutes.
3. Sasser chopped onion with a small addition of olive oil until transparent, along with finely chopped garlic (2 prongs). Pour the carrots, slices of bell pepper and slices of tomato pulp into a pan, sliced into thin rings. Simmer all together, stirring occasionally, for about seven minutes.
4. Dip the stewed vegetables in the potato broth, mix. Add canned beans and green peas with pickle brine, salt, cook soup for five minutes. Then season with basil, put a little ground pepper, salt and, bringing to a boil, put it off the heat.
Pork and Potato Vegetable Soup
Ingredients:
• pork neck or meat on the bone - 700 gr .;
• 400 gr. potatoes;
• two sweet Bulgarian peppers;
• four small fresh tomatoes;
• large onion head;
• two medium carrots;
• garlic;
• non-aromatic oil.
Cooking method:
1. Cut the pulp of pepper into thin slices or straws. Scald the tomatoes with boiling water, carefully peel the peel from the fruit, and mash the pulp with a crush.
2. Add the garlic cloves crushed by the press into the tomato mass, mix and set aside to insist.
3. Lightly chop one onion. Wash the meat with cold water and cut into three-centimeter cubes. Cut potato tubers into cubes or cubes.
4. Pour a little vegetable oil into a pan with a multi-layer bottom or a pot, heat it over low heat and lower the onion. Sasser it until soft, add slices of pork and lightly fry. Add pepper to the meat and immediately dip the pieces of potato. Pour in tomato-garlic dressing, add a little water and leave to simmer, without removing the lid, about an hour.
5. Season the contents of the pan with spices and salt, dilute with boiled water to the desired consistency and bring the soup to low on low heat.
"Spring" - pork soup with potatoes and sorrel
Ingredients:
• a pound of pork ribs;
• 600 gr. potatoes;
• carrots - 1 pc.;
• 300 gr. sorrel;
• a tablespoon of flour;
• four hard-boiled eggs;
• three tablespoons of homemade butter;
• two and a half liters of water;
• two tablespoons of chopped dill.
Cooking method:
1. Put the ribs washed with cold water in a pan. Add water and, putting on an intense fire, wait for boiling. Then remove the foam from the surface and, reducing the heat, cook the broth. Remove the ribs, remove the meat from them and put it back into the pan.
2. Grated carrots in large chips, spasser with onion in butter. Fry the flour in a separate pan and add it to the fried vegetables, mix. Add three tablespoons of meat broth and stir again so that there are no lumps left.
3. In a boiling broth, lower the potatoes cut into thin slices, after boiling, reduce the heat to medium and boil the soup for about 15 minutes. Add the vegetables sasserized and mixed with flour, dip the sorrel cut into thin strips, add salt. Boil the soup until the potato slices soften. At the end, add finely chopped eggs, bring to a boil, and set aside from the stove.
Recipe for pork and potato tomato soup - "Swabian"
Ingredients:
• pork pulp - 500 gr.;
• two thirds of a glass of barley;
• 250 gr. fresh mushrooms;
• two small potatoes;
• small vermicelli - 2 tbsp. l .;
• medium carrot;
• a spoon of tomato paste;
• a little celery root;
• lavrushka;
• medium-sized onion head;
• hot pepper.
Cooking method:
1. Pour barley overnight with cold water, then rinse well and boil until cooked.
2. Wash the pork, dry with a towel. Clean and rinse all vegetables with water.
3. In a thick-walled pan, heat a couple of tablespoons of oil and put slices of pork. While stirring, brown the meat well from all sides.
4. Pour the fried slices of pork with boiling water (2.5 liters) and cook, regularly removing the foam, until soft.
5. While the broth is boiling, prepare the vegetables. Chop the onions, and chop the celery root and carrots with a thin, short straw.
6. Fry the onion slices in a skillet with vegetable oil until slightly transparent, add celery and carrots, continue to fry until the slices of the newly added vegetables are soft.
7. Add the finely chopped mushrooms and continue to fry until all the liquid has evaporated in their pan. Then put the tomato paste, stirring, warm the roast for about a minute and remove from heat.
8. In the finished broth, dip the diced potatoes, after boiling, boil for eight minutes and pour the boiled barley, lower the pasta. Add tomato frying with lavrushka and boil the soup on low heat for no more than five minutes.
9. Add chopped garlic to the finished soup and, after waiting about ten minutes, remove the lavrushka. When serving, sprinkle each chopped soup with finely chopped herbs.
Pork and Potato Soup - Cooking Tips and Useful Tips
• The turbid broth will become lighter if it is well cooled, and then, carefully draining, strain through a sieve. The foam mixed with it, during cooling, will settle at the bottom of the pan.
• Overly acidic sauerkraut before use, it is recommended to slightly soak in cold water, then rinse.
• If sauerkraut is added to the soup, boil it separately or dip in the broth when the potatoes are almost ready. Acid can slow down the cooking process, and even after prolonged cooking, potatoes will remain raw.
