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Pork soup with vegetables

Pork soup with vegetables


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  • 300 g pork (I used pieces of goulash)
  • 1 vegetable tray (carrot, onion, celery)
  • 1 or
  • 2 potatoes
  • parsley
  • 1/2 red bell pepper
  • SPICES

Servings: 2

Preparation time: less than 120 minutes

RECIPE PREPARATION Pork soup with vegetables:

The meat is cut into small cubes and boiled in a soup pot together with the whole onion. Cut the vegetables according to your preferences and fry them in a little olive oil, then add them to the soup. Separately, cut 2 diced potatoes and put them to boil, when they are almost ready, add them to the soup pot and add salt, pepper and a little borscht. When it is almost ready, beat an egg and put fringes in the soup, add the parsley and it can be served!

Tips sites

1

Be sure to drink a glass of brandy in the soup


Ingredients for the recipe for boiled pork goose

  • 3 kg of pork goose
  • 2 liters of water
  • coarse salt
  • thyme
  • bay
  • peppercorns
  • ground pepper
  • Paprika


How do I prepare the recipe for boiled pork goose with paprika?

You can read the recipe written below or you can watch the video recipe.

We clean and wash the pork very well.

Then, cut it into pieces, so that it is easier to penetrate to boil.

Add 5 tablespoons of coarse salt to the water. Mix very well to dissolve the salt.

I used a saucepan, close the saucepan and leave it like that for an hour or two, until we see that the water is red. We are interested in removing the blood from the pieces of pork goose.

We change the water a few times, until it stays clean.

Add coarse salt over the pork gum, 2-3 bay leaves, a tablespoon of peppercorns and a teaspoon of thyme.

Let the goose stand for at least 2 hours, it is ideal to stay overnight, in 2-3 days the ham or pork goose is ready to be boiled.

Pork goiter fever

I used the juice from the sauerkraut to boil the pork gizzard, so we will get a very special tenderness and taste. You can find my sauerkraut recipe here.

We put the bacon to boil, there is no problem if they have more spices. The pieces of bacon must be covered with juice.

Tips from Gina Bradea

We can also add bay leaves, hot peppers, peppercorns, thyme to the juice. Be very careful not to add too much thyme, as it will give a bitter taste.

Boil the meat until the fork enters easily into the goose or pork bacon.

We prepare the spice mixture that we will use: 2 finely chopped garlic cloves, 1 teaspoon of thyme, 1 teaspoon of pepper, 2 tablespoons of paprika (you can use hot pepper, if you want).

In the spice mixture we add a little of the juice in which the pork was boiled. Mix everything very well, until you get a paste of uniform consistency.

Grease the pieces of bacon with this paste. It's good that the bacon is hot.

We leave the pieces of boiled pork chop that is zvante. I empty each piece and put it in the freezer. We take it out every time we want a piece and we have it for a long time.

You can also smoke pieces of bacon or pork goose, if you wish. Smoking is done at the beginning, after the spices.


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 simmer over medium 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 diced 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.


Radauti pork soup

1. Wash the pork and boil it in 2 l of water in which you put two teaspoons of salt. Take the foam whenever it forms and after it has boiled for a quarter of an hour, add the whole vegetables. Cover and simmer.

2. When the fork enters the meat slightly, set the pot aside and strain the meat soup. Cut the meat into cubes and pass the carrots, celery, an onion and the potato (and the parsnip if you like the taste).

3. Thin the vegetable puree with the strained soup, add the meat and bring to the boil. During this time, beat the yolks, add the cream and about 2-3 tablespoons of soup, mix well and pour into the pot, then turn off the heat.

4. Add the crushed garlic (or put on a small grater), season with vinegar or lemon juice (to taste) and serve the radish soup with finely chopped fresh greens.

Suggestion. Put a carrot on the small grater and fry it in a little hot oil, then add it to the soup, near the end. Let it boil for 1-2 minutes and then turn off the heat. Radauti pork soup will have an even richer taste, but it will be even more good-looking on plates.


Ingredients Soup with pork bones

  • 800 grams of pork fork bones, with related meat
  • 2 carrots
  • 80 grams of celery
  • 1 parsnip
  • 1 parsley root
  • 1 onion
  • 1 red pepper
  • 3 potatoes
  • 3 bunches of cauliflower
  • 1 handful of peas
  • 1 handful of green beans
  • 1 large tomato (or, in my case, 5 cherry tomatoes)
  • an assorted bouquet of greens (I used green parsley and chopped larch)
  • salt pepper
  • to taste vinegar, lemon juice or borscht
  • sour cream & # 8211 if desired

Preparation Pork bone soup

Such a soup is quite permissive in terms of ingredients, if you do not have a certain vegetable you can easily replace it with another, if you especially like carrots instead of 2, chicken 4 & # 8211 you adapt it to your tastes and own possibilities and the soup remains very good.

Vegetables, onions and peppers are cleaned, washed and diced.

The bones are boiled in 4 liters of water, adding a tablespoon of salt that will help the foam coagulate. The foam is collected and degreased a few times (pork bones are tasty and savory but they also have fat from which it is better to remove a part). After half an hour of cooking, add the vegetables, onion and pepper:

When the pork bones are cooked so that the meat can be deboned, remove with a whisk and leave to cool a little.

Meanwhile, peel the potatoes and wash them well, cut them into cubes, cut the cauliflower into the right pieces and add to the soup that is still boiling:

After the bones have cooled, they are deboned and the meat is added to the boiling juice.

Let it boil for a few more minutes and add the peas and green beans.

Tomato (or tomatoes) is scalded (scalded) for a few seconds, peeled and cut into cubes:

Check if the green beans are cooked and add the tomatoes, letting them boil for another two minutes. Turn off the heat, adjust the taste of salt and pepper and add the chopped greens, immediately after that put the lid on the pot and let it steam for about five minutes to intensify its flavors.

Observation 1: in Banat and Transylvania it is not usual to add borscht soups, we use lemon juice or vinegar. If you want to use the borscht, it must boil in a separate bowl, then add it to the soup at the end, and boil it once more, before adding the greens.

Note 2: my husband does not like sour cream in the soup, so I avoid straightening the soups in the pot. For those who want to add sour cream to the whole soup, mix about 250 grams of sour cream with at least 25% fat (otherwise it will be cut into hot soup) with 2 yolks, add a little hot juice and mix, then add in the the soup whose boiling has already stopped.

Here is the portion of my demon's soup, with sour cream added to the plate, as good as if the whole pot was right:

Did you like this recipe?


The soup generally arrived on the table of the Romanians on a historical whim, being boiled, first, in the cauldrons and boilers of the spahii troops of the Ottoman Empire. Thus the heads of the spahii regiments were known as soups. Next to their tent was always the tent, where the best belly or ram soups were made. In Turkish the well-known stew is called raven, a word derived from Arabic šorba (šarâb). These words accurately map Ottoman conquests. The Greeks after the conquest of Constantinople, who were intensely Turkish for four centuries, know it as τσορβάς (transliterated: țorbas). They still do today tchorba toptsita, ie a meatball soup. Bulgarians, Serbs, Croats or Albanians also cook it under various names derived from the Turkish word. Bulgarians, for example, cook Shkembe drank which somehow resembles belly soup. [1]

In the 17th and 18th centuries, the people of Bucharest prepared a dish called "pacea", made from sheep's feet or veal, drizzled with egg and vinegar, similar to belly soup. [2]

The belly soup was domesticated in Romania. It was said: "Because it was taken over by Ottoman rule, it was also its fate." Literally, because vinegar was a Romanian addition to this soup (in the absence of lemon), as well as vegetables. [3] Today, in higher restaurants, vinegar is not used, as it is said, it would be unfavorable to the taste.

For Romanian belly soup, many more ingredients are taken than for similar soups from other countries. Need: water or meat soup, meat (beef belly, veal or pork legs, beef bones with marrow), vegetables (onions, carrots, celery, parsley root, garlic, red pepper), spices and greens (salt, peppercorns, bay leaves, mujdei, green parsley, larch, celery leaves, hot peppers) such as egg yolks, sour cream, lemon-based sour, lemon salt, wine vinegar or borscht). [4]

The greatest consumption of time is when cleaning and boiling the belly (it is necessary to wash it several times, being each time grated with salt, then put, for 2-3 hours, in a bowl with water in which it dissolved a tablespoon of baking soda, after the meat needs to be rinsed very well, it is finally boiled for up to three hours) along with other meat ingredients such as vegetables, pepper and bay leaves. Julienne chopped carrots and red peppers are fried in an extra pan. Once cooked, the belly is strained from the juice (which is kept) and cut into "noodles" (8 to 0.5 cm). Bring the juice to a boil with the belly, and add the carrot as well as the fried red pepper, the juice, the greens, matching it sour. Remove from the heat, add a mixture of cream, egg yolks and a pinch of hot juice to the soup. Serve with hot peppers. [5]

Of course, you can buy belly already cooked, fresh or frozen. But without the original juice, the soup will lack the typical taste.

Journalist and writer Radu Anton Roman wrote: "This dish seems to be made for drunken bartenders, but it has the most sophisticated and demanding way of preparation in all Romanian cuisine. It's sour and sweet, warm and velvety, greasy, but delicate, eclectic and simple at the same time. ” [6]


Pork soup with vegetables and sour cream

Pork soup with vegetables and sour cream from: pork leg, onion, carrot, parsley root, celery, potatoes, bell peppers, oil, gooseberries, lemon, sour cream, tomato pulp, paprika, marjoram, celery leaves, green parsley, salt, pepper.

Ingredient:

  • 500 g pork leg
  • 1 onion
  • 1 large carrot
  • 1 parsley root
  • 1 slice of celery
  • 2 suitable potatoes
  • 1 bell pepper
  • 2 tablespoons oil
  • 1 cup gooseberries (fresh or frozen)
  • ½ lemon
  • 1 glass of cream
  • 150 ml tomato pulp (canned)
  • paprika (optional)
  • dry marjoram
  • celery leaves
  • green parsley
  • salt
  • pepper

Method of preparation:

Cut the meat into thin strips, preferably before, smother it with a little oil on all sides, then add the cleaned, washed and chopped vegetables as desired. Cover the pot with a lid and let it harden, stirring occasionally. If necessary, add a little water.

When the vegetables have softened, fill the pot for three quarters with warm water, add salt to taste, and simmer for about 20 minutes, until the meat is well penetrated. Add the tomato pulp, gooseberries, herbs and paprika (optional) to taste.

Correct the taste of salt and pepper, if necessary, and simmer for another 10 minutes. Turn off the heat, add the juice of half a lemon and let it rest for 5 minutes before serving, garnished with cream.


Pork soup with vegetables and sour cream

Pork soup with vegetables and sour cream from: pork leg, onion, carrot, parsley root, celery, potatoes, bell peppers, oil, gooseberries, lemon, sour cream, tomato pulp, paprika, marjoram, celery leaves, green parsley, salt, pepper.

Ingredient:

  • 500 g pork leg
  • 1 onion
  • 1 large carrot
  • 1 parsley root
  • 1 slice of celery
  • 2 suitable potatoes
  • 1 bell pepper
  • 2 tablespoons oil
  • 1 cup gooseberries (fresh or frozen)
  • ½ lemon
  • 1 glass of cream
  • 150 ml tomato pulp (canned)
  • paprika (optional)
  • dry marjoram
  • celery leaves
  • green parsley
  • salt
  • pepper

Method of preparation:

Cut the meat into thin strips, preferably before, smother it with a little oil on all sides, then add the cleaned, washed and chopped vegetables as desired. Cover the pot with a lid and let it harden, stirring occasionally. If necessary, add a little water.

When the vegetables have softened, fill the pot for three quarters with warm water, add salt to taste, and simmer for about 20 minutes, until the meat is well penetrated. Add the tomato pulp, gooseberries, herbs and paprika (optional) to taste.

Correct the taste of salt and pepper, if necessary, and simmer for another 10 minutes. Turn off the heat, add the juice of half a lemon and let it rest for 5 minutes before serving, garnished with cream.


INGREDIENTS for borscht vegetable soup

Check the ingredients as you put them in the shopping cart.

1000 g of water

1 onion

1 bell pepper

1 carrot

1 parsnip

1 small celery

200 g potatoes

4 ripe tomatoes

100 g of bean pods

100 g peas

1 bunch of larch

200 g borscht

100 g of noodles

1 tablespoon oil

½ teaspoon of salt


Pork soup with vegetables

A recipe for a very tasty pork soup and quite close to the traditional recipe. It is a food full of nutrients, ideal for dinner. This is an important source of protein, good fats, minerals, vitamins and carbohydrates. I do not think you will regret the decision to try this pork soup with vegetables.

Ingredients for five servings
& # 8211 500 grams of pork (leg or neck)
& # 8211 1 carrot
& # 8211 1/3 celery
& # 8211 ½ Canned tomatoes
& # 8211 100 g frozen peas
& # 8211 3 red onions
& # 8211 a potato
& # 8211 a parsley or larch tie
& # 8211 half a large red pepper or a medium red pepper
& # 8211 4 tablespoons olive oil
& # 8211 lemons
& # 8211 sare
& # 8211 pepper
& # 8211 2 l water.

How to prepare pork soup with vegetables
Cut the meat into cubes and boil in 2 liters of water together with the large cut celery and the onions cut in half. Boil for 45 minutes with a lid (medium heat). It foams.

Grate the carrot and fry in olive oil for a few minutes.

Remove the vegetables from the soup (discard) and add the hardened carrot, red pepper (chopped) and peas. Boil for 15 minutes on low to medium heat.

Add the potatoes (diced), chopped parsley or larch and canned tomatoes. Boil until the potatoes are ready (low to medium heat).

Season the pork soup with vegetables, salt and pepper and add the lemon juice for souring (one lemon & two).

Costs
The costs for five servings of pork soup with vegetables are about 18-20 RON (2015 prices).


Pork soup with vegetables - Recipes

Preparation time: 1 h 20 min.

Ingredient: 600 g pork, 500 g banana sausages, 50 ml oil, 2 onions, 2 carrots, 1 parsley root, 4 suitable potatoes, 100 g cream, 400 g yogurt, 4 egg yolks, 50 ml vinegar, 2 cloves garlic, 1 leg. tarragon, 1 teaspoon grated dried thyme, salt, pepper.
Home delivery! Great to buy the ingredients for this recipe!

Method of preparation: The pork is washed and cut into suitable pieces, then boiled in 4 liters of salted water. Take the foam a few times. Cut the sausages into slices about 5 mm thick, sprinkle with thyme and fry in oil for 2 minutes on each side, over low heat. Onions, carrots and parsley root are cleaned, washed and finely chopped. Carrots and bleach are put in the pot in which the meat is boiling, and the onion is cooked for 3-4 minutes together with the sausages, at the right heat. The potatoes are cleaned, washed and, when the meat is half cooked, they are also put in the pot. Add the sausages and onions, season with salt and pepper and continue cooking for another 10 minutes. Separately, in a bowl, mix well the sour cream, yogurt, yolks, crushed garlic, vinegar and half a bunch of finely chopped tarragon. Take the pot of soup off the heat, put 3-4 tablespoons of juice in the cream mixture, then pour everything into the pot with the soup, stirring constantly.
Serve hot soup, sprinkled on top with the remaining tarragon, finely chopped.



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