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Pork soup

Pork soup


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because I had some bones from a pork chop and they also had some meat on them, I thought of a soup .....

  • pig bones,
  • 2 green onions,
  • 2 capsicums,
  • 1 carrot,
  • 2 tomatoes,
  • 4 potatoes,
  • 1st hand green beans,
  • 1mana pea,
  • 2 slices of kale,
  • a few bunches of broccoli,
  • a few bunches of cauliflower,
  • 1 celery,
  • 1/2 leek, 1 tbsp rice,
  • 2 tablespoons pasta couscous,
  • salt pepper,
  • leustean,
  • parsley,
  • 1 / 2l bag,
  • 200 gr tomato juice

6

EIA

Chef Chefs

Tags: pork soup, pork bones, borscht, tomato juice, parsley, larch, potatoes, carrots, broccolli, cauliflower, recipes Soups

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Pork soup:

Cut the green onion and leek slices, finely chop the cleaned pepper, carrot, finely chopped celery and put in a pot with a little oil and let it cook for a few minutes. Add 4 liters of water and when the water starts to boil, add the bones, diced potatoes, peas, beans, broccoli, cauliflower, peeled and chopped tomatoes, rice and gulia, salt and pepper and leave on the fire until the vegetables are cooked. Finally add the borscht and tomato juice and remove the slices of gulia. before stopping the fire we put the pasta cus-cus. We take it off the fire and sprinkle parsley and larch to taste


Pickled cabbage soup with pork

  • Servings: 6 People
  • Preparation time: 10min
  • Cooking time: 1h 30min
  • Calories: -
  • Difficulty: Easy

One of my favorite soups is sauerkraut soup, the recipe is simple without too many ingredients and quite easy to make, prepared with rantas is even better. Pickled cabbage soup with pork is served with hot peppers. Good appetite!


Pork soup

Break the bones and boil them in cold water. Wash the meat, cut it into pieces suitable for four people and place it in a pot of hot water. When it boils, remove the foam and add the cleaned, washed and grated vegetables.

Bring to the boil in a covered pot. When the meat is almost cooked, add the cleaned and washed rice. Let it boil for another 10-15 minutes together and season with salt and sour. Beat with egg and sprinkle with finely chopped dill and parsley.

Mixed soup with pork and beef bone

The pork is cut into pieces (cubes) and boiled together with the beef bone in a lot of water. After


Transylvanian pork soup

Transylvanian pork soup is a filling and tasty food that should not be missed. Even if it is prepared a little harder and the resulting quantity is relatively small, you will not regret it. I don't think it makes sense to tell you that she's healthy anymore so I'll go straight to what's more important.

Ingredients for six servings
& # 8211 400 grams pork pork (fresh)
& # 8211 30 grams of parsnips
& # 8211 40 grams celery
& # 8211 a large onion (150 grams)
& # 8211 150 grams carrots
& # 8211 50 grams of pepper
& # 8211 200 grams cream 12%
& # 8211 50 grams of brown rice
& # 8211 75 ml olive oil
& # 8211 a teaspoon whole wheat flour
& # 8211 three cloves of garlic
& # 8211 a bunch of parsley
& # 8211 half a teaspoon of pepper
& # 8211 a small lemon
& # 8211 sare.

How to prepare Transylvanian pork soup
Cut the pork muscle into small cubes and boil it in 2.2 liters of water, with salt and cover, for 40 minutes, over medium heat (in the first 10-15 minutes the formed foam should be discarded).

Boil the rice in 4-500 ml of water (I used a metal cup).

Grate parsnips, carrots and celery on a large grater.

Finely chop the onion, garlic and pepper and place in the same bowl as the vegetables above.

Mix the cream well with the wholemeal flour in a larger bowl.

Finely chop the parsley.

When there are 10-15 minutes left until the meat is cooked, you can start to harden the parsnips, carrots, celery, onions, garlic and peppers. Leave for about 10 minutes until well cooked.

When finished, place the hardened vegetables over the meat and simmer for another 15-20 minutes (with a lid).

After the time has elapsed, gradually dilute the cream with 200-300 ml of soup, stirring constantly. Gradually put the mixture obtained in the soup pot, stirring constantly so as not to cheese.

Add pepper, three quarters of the parsley, three or four tablespoons of lemon juice and simmer for another 10 minutes.

Add the rice together with the water from the pot in which it boiled, the remaining parsley, season the Transylvanian salt soup, lemon juice and leave it on the fire for another 2-3 minutes. You can only add rice, without the water in which it boiled, but you lose taste and nutrients.

Costs
The costs for six portions of Transylvanian pork soup are approximately 14-16 RON (2014 prices).

How to serve
Transylvanian pork soup is served hot, plain or with croutons.


1. Boil the pork in a pot with a little salt and froth constantly until the water is clear.

2. In another separate pot, in the one where you prepare the soup, put a tablespoon of oil, in which you will add with a little water, finely chopped onion, grated carrot, finely chopped bleach and celery.

3. When the vegetables have softened, add the rice and in the meantime chop the kapia pepper and bell pepper.

4. Add the water, depending on how much soup you want to make, then peel the potatoes, cut them into cubes and leave them to boil.

5. If the meat has boiled, take it out on a mincer and cut it into strips and then add it to the soup, letting the soup simmer for at least 30 minutes. The soup prepared over low heat, in general all the dishes prepared over low heat, are much tastier.

* rice is optional, many housewives if they use rice, they no longer use potatoes in soup. But we like this combination

6. After 30 minutes add salt or delicacy and after another 10 minutes add 2-3 tablespoons of broth.


7. Let it boil for a few minutes, at the end add the borscht and beat an egg very well with a little salt, and after 5 minutes add the light egg to the soup, thus forming "rags" of egg.


8. After 5 minutes, turn off the heat and finely chop the fresh parsley that you sprinkle in the soup. If you have larch, the taste is even more special.


Soup on wild boar bones - Hunter's Soup






1 kg wild boar bones (bones detached from the nape of the neck with a little meat)
2 carrots,
200 gr green peas,
200 gr green bean pods,
greens (larch, celery, I used a mixture of greens for soups),
3-4 peeled and diced tomatoes, 1 bell pepper,
about 400 gr of cabbage created,
4 tablespoons Bors Maggi with vegetables, for sour,
salt to everyone's taste,

Put the wild boar bones after washing them well, in 5 l of cold water in a pot on the fire and add 2 tablespoons of salt. Let it boil over low heat and meanwhile froth. Peel the carrots and cut them into cubes. When the meat on the bones is more than half cooked, add the chopped carrots. When they are also half cooked, add the peas, beans, diced bell peppers and chopped cabbage. Let it simmer over low heat. Meanwhile, chop the greens and peel the tomatoes, which we will cut into cubes. When the vegetables are almost cooked, add the tomatoes with which we will let them boil for another 10 minutes, adjust the taste with salt if necessary, then add the Maggi Borscht with vegetables (each one adds as much as it wants to be sour soup) with which we leave. Boil for 10 minutes, then sprinkle with finely chopped greens (preferably, plenty of larch and a few green celery leaves).


First wash the meat, then scald for a few minutes. Remove from the water, rinse and cut into suitable pieces. Meanwhile, boil the water in a 5 liter pot. When the water starts to boil, add the meat. Foam if necessary.

Meanwhile, clean the vegetables and wash. Carrots are cut into small cubes, as well as celery and parsnips. Cut the onion into small pieces and cut the parsley into four but not all and put it in the pot.

Heat the oil in a saucepan, then add the carrots and let it harden until the color comes out of the carrots, then add the rest of the vegetables. At the end, add the onion, mix, let it cook for 2-3 minutes, then quench it with water from the pot.

When the meat is half cooked, add the vegetables and let it boil over the right heat. Meanwhile, add 1 lgt of salt.

The peas are boiled separately. The cauliflower is washed and then broken into smaller bunches. Peel a squash, grate it and cut it into cubes.

When the vegetables are half cooked, add the green beans, cauliflower and potatoes. Let it boil until the vegetables are ready.

Towards the end, add the previously cooked peas and the canned tomatoes. Season with salt and let it boil for a few more minutes. Remove from the heat and place the finely chopped parsley and cover the pot to combine the flavors.


Method of preparation

Cut the pork leg into cubes and cut the smoked ribs.
Put the meat in a pot, cover it with water, add a little salt and cook.
Let it boil for a few minutes and froth.
Remove from the heat, drain the water, wash the meat and put it back in the pot.
Add enough water to exceed the meat, add a little salt and cook over medium heat.

When the meat is half cooked, add the vegetables (sliced ​​cabbage, sliced ​​carrot, diced pepper and celery).
We also add 2 small strands of finely chopped green celery.

If necessary we can add more water.
Let it boil for about 15 minutes, then add the grated tomatoes and then through a sieve (to remove the seeds) and leave the soup on the fire until everything is well cooked.

Meanwhile, boil the borscht separately and when everything is cooked, add it to the soup pot (the amount of borscht depends on everyone's taste).
Season with salt and pepper to taste.
Let it boil for a few minutes and remove from the heat.
Beat eggs with a pinch of salt and add them to the soup in the form of rags.


PORK SOUPS

12 SOUP RECIPES WITH Pork & # 8211 soup recipes & # 8211 peasant soup with pork, smoked bone or meat soup, sour with lemon, cabbage juice or borscht & # 8211 recipes from traditional Romanian cuisine

Pork soups are the stars of the cold season, but are often eaten even in spring or summer. Pork soups are easy to make and are extremely tasty. My collection of pork soups has recipes that are easy to prepare and have been appreciated by all who have tried them. Pork tastes good in food, so it's no wonder they are found in all restaurant menus.

How good is a pork soup in winter, when you come home cold! And, if it is sour with cabbage juice, it seems even better. In spring and summer I choose to add corcoduse juice, a natural method, very good and tasty. but also very cheap. My mother-in-law prefers to sweeten the soups with lemon juice. Sometimes I also use borscht, with its unique and tasty taste. I prefer sour soups, while my boyfriend and husband prefer soups.


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