Sour pork soup with cabbage juice
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Pork bones, portioned into smaller pieces, boil in boiling salted water for 5-6 minutes to reach boiling point, then drain the water and rinse the bones and bowl well with hot water.
Put the bones to boil again in boiling water with a little salt, depending on how salty and cabbage juice it is.
When the meat on the bones is easily penetrated, that it must also have meat, I think that is implied, we add the roots and onions, cleaned and chopped into cubes and after a few minutes, we fill the soup with cabbage juice.
We add the pepper a little later, when the roots are almost cooked, so as not to soften too badly. The pepper is good to stay stronger in order to have a pleasant appearance in the soup, but also to keep its properties to some extent.
After adding the peppers, we can add the tomatoes, then the tarragon and leave the soup on the fire for 10 minutes, during which time we match the taste with salt and pepper, then, after it is slightly tempered, we add the finely chopped parsley.
We serve hot soup, with hot peppers, sour cream, or plain, according to preferences.
May it be useful to you!
Pork bone soup (sour)
I cook sour pork bone soup "by eye". I don't weigh the ingredients I add or the amount of soup I get. So, I admit that it was quite difficult for me to write the quantities of ingredients in the recipe.
I cook it with any type of pork bones I have and I add the vegetables that we like and that we have at hand. If I don't have tomato juice, I add broth, tomato paste or fresh tomatoes (if it's the season).
I add pork bone soup with sauerkraut juice, and at the end I "straighten" it with sour cream and egg yolk, in Transylvanian style. I like the pork bone soup to be more sour, so I add more cabbage juice. If you do not have sauerkraut juice, the soup can be soured with borscht, vinegar or lemon juice.
500-750 g pork bones (with meat)
250 ml sauerkraut juice
1 bunch of larch or parsley
Method of preparation
- Wash the pork bones well, then portion them into smaller pieces to boil faster. Put the bones in a pot with high walls, pour cold water over them to cover them, add a teaspoon of salt. Cover the pot with a lid and bring to a boil over low heat.
- Let the pork bones boil for 45-60 minutes, during which time it continuously gathers the foam that forms on top. The cooking time differs depending on how tender the meat is. I like to boil the bones more, so that the meat on them is very soft when we eat pork bone soup.
- When the meat is almost cooked, add in turn the finely chopped vegetables: onion, carrot, parsnip and celery. Put the lid on and let them simmer for 10 minutes.
- Chop the peppers and cut the potatoes into small cubes, then add them to the pot. Let the soup boil until the potatoes and other vegetables are cooked, about 20 minutes.
- Meanwhile, remove the pork bones from the pot. Let them cool a bit so you can touch them with your hands. Take the meat off the bones and chop it into smaller pieces.
- Check the vegetables to see if they have boiled, then add the tomato juice and the pieces of meat to the pot. Let the pork bones boil over low heat for about 5 minutes. Add the sauerkraut juice to the pork bone soup, let it boil. Only now can you add more salt, if needed. First taste the soup to see if it needs to be salted, then turn off the heat.
- Put the sour cream and egg yolk in a bowl. Beat them with a fork until smooth. Take the juice from the pot with a polish and pour over the mixture of eggplant and yolk. This increases the temperature of the cream and yolk mixture and avoids it from being cheese when you add it to the hot soup. Pour the cream and yolk into the pot and mix with a wooden spoon.
- Let the soup with pork bones cool a bit, chop the small leusten and sprinkle it abundantly in the soup.
- Serve the hot sour pork bone soup with a hot pepper pickled next to it. Delicious and easy to make!
Culinary Guide | Eat healthy
- & # 189 sour cabbage head
- & # 188 pork
- & # 188 chicken meat
- 1 string of smoked homemade sausage
- 1 tablespoon of rice
- 1 tablespoon peas
- onion, carrot, parsnip
- 1-2 tablespoons tomato paste
- 1 bunch of parsley
- salt pepper
- cabbage juice (depending on preferences)
Cut the vegetables, cabbage and meat into pieces.
Bring the meat to a boil with a little salt.
After the foam is added, add the onion, carrot, parsnip, peas, cabbage, finally the rice and let it boil.
When they are almost ready, add the tomato paste, the chopped sausage, the cabbage juice, and before extinguishing the soup, sprinkle the finely chopped greens.
Bring to the boil:
- a mix of poultry, beef, pork (quantity is optional) cut into cubes, and / or bones
After the meat is cooked, add:
-smoked sausages, smoked ribs or ham
- pickled cabbage
and let it boil a little longer, then put
- sauerkraut juice (increase depending on preference)
-salt (attention to salt also depends on how salty the cabbage and smoked meat), pepper to taste,
- egg fringes
-parsley, celery according to preferences
Boil a little and you're done.
Serve before and after New Year's Eve meal.
Good appetite !
4. smoked sausages
5. mutton, or salami, parizer, ham (no fat)
(a little of each - I put about a handful of each for about 4 liters of soup)
cabbage juice (from barrel with pickled cabbage)
Put the meat in the pot, pepper it - for those who eat more spicy, and pour a mixture of water and cabbage juice on top (1: 1).
Be careful with the sausages used, not to be too salty or too greasy. If the cabbage juice is very salty, add more water and add extra sour lemon or vinegar juice.
Serve with sour cream and decorate with a parsley leaf.
Pork soup with cabbage juice, when we exaggerate with fatty foods a soup is welcome and if it is also sour we give it a grade of ten. So is our soup, with fresh pork and a few smoked ribs straight with weak sour cream and sour on the cabbage.
The ribs are cut into small and suitable pieces, and they are scalded in a pot for a few minutes to reduce the smoke, so that it is not heavy. Cut the pork into cubes and put it to boil together with the smoked meat already cooked over low heat. Cut the onion into cubes and put it in a pan, put the carrot on a small grater to get a nice color and cut it into cubes. Put over the onion, cook together then add diced celery, pepper, parsley root and chopped parsnip. Put the vegetables in the meat pot when it is three quarters cooked and continue to boil, salt and pepper to taste.
Cut 3-4 pickled cabbage leaves as small as you want and put in the soup, add the diced potatoes or even cut in four. At the end, sour the soup with the cabbage juice as sour as you want (a cup). Beat the sour cream with the yolks and pour into the soup when it is at a moderate temperature. Put a handful of chopped parsley and serve with hot peppers. Good appetite!
Sweet cabbage soup with pork bones
Sweet cabbage soup with sour pork bones with borscht is a healthy, simple, nutritious and very consistent food, suitable for cold and cold days. It is easily prepared with ingredients available to anyone and can be served both for lunch and dinner.
Method of preparation:
Pork bones are portioned into suitable pieces, then washed in cold water.
We put the washed bones in a pot.
Add 3 liters of water, cover with a lid and bring to the boil.
When the water boils and the foam is formed, we will remove it with a foamer, we collect the closed foam until the formed foam becomes white.
We then boil the bones until the meat begins to come off them. We take the bones out of the soup, and we strain the soup through a fine sieve.
Peel the carrots, wash them and chop them into cubes. Celery is cleaned, washed and finely chopped. Peel a squash, grate it and chop it finely.
Onions are cleaned, washed, cut into scales. Peel a squash, grate it and chop it finely.
The cabbage is cleaned of the first leaves, then washed, cut it into strips, I used half of a cabbage.
Boil salted water in a pot. When the water boils, add the chopped cabbage and leave it on the fire for a maximum of 5 minutes, just enough for the cabbage to burn, to soften a little.
When the cabbage has softened, take it out of the water with a spoon or empty the pot through a strainer (sieve) then leave it aside.
We take the pot in which we will prepare the soup, we add 2-3 tablespoons of oil, we heat the oil, then we add first the onion that we heat a little.
After 1 minute, add the finely chopped kapia pepper and claim another 2-3 minutes.
Then add the rest of the raw vegetables: carrots, parsnips and celery, which we will cook for 1-2 minutes.
Add hot bone soup over the vegetables and mix, continue to add the soup little by little until the vegetables are almost cooked.
Then add the boiled cabbage.
Over all, we pour the bone juice, which we passed through strainers and pork bones (you can also debon the meat on the bones and add only meat to the soup). Add a pinch of salt and pepper and let it boil for 15 minutes, then add borscht and salt to taste and boil the borscht for another 10 minutes. At the end we add the green parsley.
If we want to season the soup with yogurt or sour cream, and we don't put borscht anymore, we proceed as follows: we put in the bowl of the mixer: the yogurt, the whole egg and a spoonful of starch. I mix at first at low speed to incorporate the starch, then at high speed about 1-2 minutes. Over the mixture in the bowl, pour some polonium with hot soup, mix, then empty everything into the pot and mix. Leave on the flame for another 2-3 minutes while adding green dill in this case, season with salt and pepper if necessary and turn off the heat, the soup is ready.
Sour sweet cabbage soup with borscht is served hot, with green or pickled hot peppers, sour cream and fresh bread.
The soup is very good and without cream or yogurt.
Healthy, nutritious, easy to make and very tasty, try it and you will be convinced!
Great appetite to all!
We clean, wash and portion the meat. Put the pot with 5-6 liters of water on the fire and wait for it to start cooking, before putting the meat (if we put the meat in cold water it will result in more foam and possibly, if we don't foam it well, a more cloudy soup). Put the meat in boiling water and froth the stew well. Bring to the boil until, checking the meat with a fork, we notice that it is almost cooked. (it starts to come off the bones & # 8211 in any bird soup if we put the claws, the bird's feet we will notice that these parts, more with ligaments, indicate, first, the stage of boiling the meat) the total cooking time, depending on the age of the duck. Most likely the water will drop so if it has dropped too much (if the duck is old and boils hard) add more water.
Vegetables are added when the meat is almost cooked so that, taking into account and summing the cooking time of vegetables and noodles & # 8211 approx. 40 minutes - let's not get to the end with the meat completely chopped. While the meat is boiling, wash, clean and chop the vegetables. When the meat is cooked, add the chopped onion scales and the root & carrot, celery and parsnips. Let it boil for 15 minutes, on low heat and add the diced bell pepper, finely chopped hot pepper and diced tomatoes. Certainly more water has evaporated from the addition of vegetables, so we put the liter of cabbage juice that will bring the amount of juice back to the initial 5-6 liters. After a few boils, we taste to see how it looks, if it is sour enough or if we add more cabbage juice, as we like sour. More than 5 minutes after boiling (it stops boiling when we put the cabbage juice due to the temperature difference) add the diced potatoes.
Cabbage juice or borscht come with a healthy contribution to any soup, being full of vitamin C. I wrote something about this here. When the potatoes have cooked for 5-6 minutes, add the noodles or noodles. Potatoes, it's good to stay firm (they are tastier) but not to boil too much, to crumble. Now, at the end, add salt to taste. Leave for another 5 minutes and sprinkle with greens, parsley and chopped larch. We put a lid on it and let it cover to let the flavors know.
Prepare the duck soup with the cabbage juice!
You can say about a soup that it is good when, eaten hot, it makes valid the popular saying that & # 8221 he takes your disease by the hand& # 8220. Our soups are very valuable for health, but probably being used to them, we no longer give them the importance they deserve and we are often in a hurry to assimilate in our gastronomic culture all kinds of dishes. good tone which often have a single quality & # 8211 are photogenic.
Smoked pork ladle soup
A word goes through the old people & # 8211 otherwise you see the world if you have something warm in your stomach. Starting from this principle, it is not difficult to think that soup or broth should not be missing from lunch. It does not have to be a meat soup, it can also be a simple soup, only made of vegetables or vegetables and mushrooms, soured with cabbage juice, vegetables or borscht. The soup can have meat, but it can also be simple, only chicken soup with homemade noodles, for example, without meat. If you first cooked some poultry / beef with some vegetables, the soup is easy to prepare and you can use the meat to prepare a second course & # 8211 a meal.
Today, unfortunately, the old custom that the first dish served at lunch is a soup or a soup is no longer respected. It is not surprising that medical statistics show that stomach diseases have multiplied, even from an early age.
Our grandparents, who passed away at an early age, first boiled the whole bird in a pot to make a sour soup or broth, and then decided what to do with the meat & any food or a steak in the oven. . They never complained of stomach pain or bloating.
Today, young people who can hardly be persuaded to serve a soup or a soup, do not know what other pills to take to get rid of stomach ailments. Advertisements with all kinds of yogurts with you wonder what fruits or with all kinds of ingredients obtained industrially, which in the advertisement say that you get rid of all stomach problems, in reality they only fill the pockets of the producers of such preparations.
Ingredients needed in the recipe: smoked pork ladle, carrots, onions, parsnip root, parsley and celery, potatoes, tomatoes, bell peppers, larch, green parsley, hot peppers, coarse salt, thyme sprigs, cabbage juice / peasant juice.
Don't forget your vegetables in the freezer! In this recipe you can use whole tomatoes and chopped peppers put in autumn in plastic bags in the freezer. The secret is to add it to the soup, ice cream, so that the vegetables do not lose vitamins.
The roots are cut into cubes. Leave the onion whole or you can cut it into cubes / cubes. If you use fresh peppers, cut them into thin slices.
How do we choose the pork ladder? In the gallantry we find the pork ladder at all kinds of prices. We choose the slightly more expensive one, with enough meat on the bones, nicely smoked (not from the one sprinkled with colored water), a slightly darker red. We can ask the girls behind the gallantry to let us smell the stairs, to see if the smell of smoke is present.
Smoked meat is put in boiling water for 1-2 minutes to remove excess salt and traces of soot. The first water is thrown away. The pieces of meat washed under a stream of cold water are boiled in a pot with cold water to cover the meat. Put the lid on the pot and simmer to penetrate the meat.
When the meat is half cooked (after 30-40 minutes, in a boil) add the whole / sliced onion, the peppers cut into pieces and the roots cut into pieces / given on a large grater.
Add thyme sprigs and a little coarse salt (smoked can be quite salty).
Pickled cabbage juice / peasant pickle juice with which we want to sour the soup is boiled and the formed foam is collected, using a foamer.
Do not forget ! Cabbage juice / peasant juice is quite salty. So pay attention to the salt added to the soup.
When the soup is almost ready, add the cabbage juice and the finely chopped larch tails. It boils for a few more minutes.
Whole tomatoes and diced potatoes are added to the soup and boiled in the soup, boiling.
Don't look! If we put the whole tomatoes, we will have to gather the tomato peels from the soup after the tomatoes have boiled.
How do we peel tomatoes? Tomatoes can be peeled from the skin, using a sharp knife. If we use frozen tomatoes, we first pass them through a stream of warm water. We can slice the peeled tomatoes with a knife to boil faster.
Add finely chopped larch and green parsley.
Smoked pork ladle soup is served with hot polenta, hot peppers and freshly grated horseradish.
A glass of plum brandy also goes with the soup.
Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Foreigners woke up earlier and already have many press campaigns that promote authentic, traditional cuisine, based on healthy ingredients, without all kinds of chemicals that color the dishes, but alter their taste and create all kinds of sensitivities to the human body. We Romanians have adopted in recent years so-called quick recipes (promoted by chefs interested in large food distribution companies), based on & # 8220plica & # 8221 with all sorts of ingredients, which are not only natural, if you do not believe, read with attention to labels) and we forgot about our ancestral recipes. Do we no longer know how to cook in Romanian or do we not want to know anymore?