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The washed and diced meat is boiled in cold water. Meanwhile, clean, wash the vegetables and cut them according to preference. I usually grate the carrot because it gives a special taste and color to the soup, but this time I chopped the vegetables finely, except for a part of the bleach, which I cut into slices for appearance and a part I scraped. Heat the white onion in a little oil, add the other vegetables one at a time and sauté after each one.
I cut the potatoes and smoked them into suitable cubes. I cook the vegetables for taste and appearance, they are practically half cooked, they must be added to the soup just to "make friends" with the others. When it boils, froth as many times as needed and when the meat is almost cooked, add the vegetables.
Put some of the washed and finely chopped greens and boil over a suitable heat, not boiling. If we have bones, after boiling, the meat is detached, cut into pieces and added to the soup. Towards the end, add the potato that boils faster and boil the borsch separately together with a little larch. Unwrap the tomato paste separately with a little juice from the pot and add to the soup together with the noodles (I used 1 potato and a little noodles). We boil it a little more, salt it and at the end we pour the borscht and bring it to a few more boils. Sometimes I straighten it at the end with egg and sour cream to be even richer.
Turn off the heat, sprinkle with the rest of the greens and cover so that the flavors blend. Sprinkle fresh greens on the plate, serve with lots of sour cream, hot peppers and onions of your choice white, red or green.
600 gr pork shoulder
a few pork bones for soup
1/2 l bag
Method of preparation Pork soup
Cut the pork into cubes and boil it in 4 l of cold water together with the bones and a little salt. Foam and leave to boil. After the meat is cooked, add the finely chopped vegetables and diced potatoes, they will boil quite quickly. Put the borscht to the boil and after they have boiled the vegetables, add the borscht and vegeta and salt to taste and then the broth and beaten egg. Leave it to boil for a while, then add the larch and parsley and put out the fire and enjoy it!
Recipe: Greek style pork soup
Ingredients for Greek Pork Soup
& # 8211 500 gr pork, 3 carrots, 1 celery, 1 parsley root, 1 onion, 100 gr rice, 250 gr sour cream, 1 tablespoon and a half of magic borscht, 1 tablespoon flour, 1 egg yolk, salt, larch and parsley leaves
Preparation Greek pork soup
The pork is cut into pieces and boiled in 4-5 liters of salted water, frothed as needed. The vegetables are cleaned, washed and diced, the onion is finely chopped and cooked together with the vegetables in oil. Let the pork simmer for 30 minutes, then add the hardened vegetables and simmer. When the meat is cooked, add the cooked rice separately. Match the taste with borscht and salt. The egg yolk is rubbed with sour cream and flour, thinned with water and poured into the soup. At the end, add the finely chopped larch and parsley leaves.
How to serve pork soup
For serving, this wonderful pork soup can be served simple or, depending on your tastes and preferences, you can finely chop parsley and sprinkle on top. You can also add sour cream and enjoy it with a hot pepper or pickles.
If you are a fan of larch and its strong taste, you can finely chop larch threads and later add them to the soup when you serve it. Not everyone prefers its taste, so we advise you not to add larch during the preparation of this dish.
Pork soup is best enjoyed hot. Some housewives add rice noodles to this dish, but we preferred to leave this detail to your discretion, considering that this ingredient is not vital to guarantee the flavor of pork soup with vegetables.
We hope you enjoyed this traditional Romanian dish as much as we did! Pork soup with vegetables is a main dish that you will never fail and which is very valuable from a nutritional point of view, because it contains a multitude of vegetables! It is a very easy soup to prepare with which you will surely impress your guests and the whole family!
Pork soup & # 8211 11 delicious recipes
noodles with egg - if you don't want pasta, you can replace it with 3 diced potatoes and put them to boil together with the tomatoes.
lemon juice - for sour (or a little borscht, vinegar)
How to prepare peasant pork soup
Boil the pork bones in 3-4 l of water with a little salt.
Let it simmer for about an hour, always frothing.
Meanwhile, clean and chop the vegetables, onions, peppers, donuts - cubes, celery on a large-mesh grater, carrot thin slices (after cutting it in half lengthwise), peel the tomatoes and chop them on a wooden chopper .
First add the carrot and onion to the soup, let it boil for 10-15 minutes (also on low heat) then add the rest of the vegetables (except for the tomatoes) and the bay leaf.
Let it boil for another 10 minutes then add the tomatoes. Meanwhile, remove the pork bones from the pot, leave them to cool and debone them. Add the meat from them to the soup.
Add the chopped tomatoes, leave for another 5 minutes and add a handful of noodles.
Match the taste of salt and pepper, add the paprika.
In a bowl, mix the sour cream with a teaspoon of larch paste (if you don't have it, you can put green larch, chopped), green parsley, lemon juice, and take with the hot soup polish, homogenizing and bringing the mixture to a temperature close to the soup. . Pour it into the soup pot and bring to a boil.
Grind the garlic and put it in a strainer. Add a little chopped thyme. Take the polonium from the hot soup (about 3-4 times) and pour it over the crushed garlic, holding the strainer over the soup. It just has to give a special taste to the soup, don't add it to the pot.
2. Transylvanian pork soup
Ingredients Transylvanian pork soup
500 gr pork (pork leg or breast if you want it fatter)
1 small parsley root
1 tablespoon chopped tarragon
juice from 1/2 lemon (or vinegar)
How to prepare Transylvanian pork soup
Cut the pork into cubes and cook over medium heat for 45 minutes in 2 liters of cold water. In the first 15 minutes of boiling the soup is foamed.
In the hot oil add finely chopped onion, carrot, celery, parsley root and parsnips given on a large grater, plus diced peppers. Cook over low heat for 10 minutes, until vegetables are slightly softened.
Add the vegetables to the soup, plus pepper and 1 teaspoon of salt and cook for another 15-20 minutes. Then turn the heat to low so that the soup does not boil.
During this time, the rice is boiled separately and then drained.
Rub the cream with flour and then dissolve with 5 tablespoons of hot soup, added one at a time. Then pour the cream slowly into the soup pot, stirring constantly so as not to cheese.
Add the chopped tarragon and lemon juice to taste (I put 2 tablespoons of lemon juice) and let it simmer for another 10 minutes. He likes salt.
You can use tarragon in vinegar to sour the soup, or instead of lemon juice you can use tarragon vinegar you can also use fresh tarragon that you burn and then chop it.
Add the rice and finely chopped parsley to the pork soup and turn off the heat.
3. Moldovan pork soup
Ingredients Moldovan pork soup
700 g pork (with little fat on it)
400 g ripe tomatoes - peeled
How to prepare Moldovan pork soup
Lightly chop the chopped onion together with the sliced carrot, or cubes - according to preference. Then we put the meat cut into cubes and harden, only until it changes color and becomes white.
Then move the contents of the pan to a pot of hot water and let it boil together with a parsley root, larch leaves, finely chopped tomatoes (discard their seeds) and broth.
When the meat is almost cooked, add the diced potatoes.
When they are all cooked, pour the pre-cooked cabbage juice and let them boil together for another 5 minutes.
Serve hot soup with green parsley and a little sour cream.
4. Pork soup with potatoes
Ingredients pork soup with potatoes
400-500 gr pork with bone (bones)
2 peppers (one yellow and one red)]
1 can diced tomatoes in tomato juice
3 cubes of concentrated beef
How to prepare pork shard with potatoes
I washed the meat well and kept it in a little cold water, then I cut it into small pieces. I cut the carrots into thicker slices and the onion was cooked. I put the meat, onion and carrots in the pot to harden with a little oil.
After they hardened, I added half the water and let it boil for 20-25 minutes, until the meat was cooked.
In the meantime I cleaned the potatoes and cut the pieces, the chopped peppers, the chopped cabbage and after the meat was cooked I added them all to the pot, I put and canned the tomatoes, the 3 cubes of beef, a little salt, pepper and I added enough water to be the consistency of a soup.
I let it boil for another 20 minutes, until the potatoes and cabbage were ready.
Taste and if necessary add delicately vegetables or salt to taste. When it is ready, add the tarragon and the finely chopped green parsley and add 2-3 more boils.
5. Pork bone soup
Ingredients pork bone soup
How to prepare pork bone soup
Wash the meat and bring to the boil. After boiling, throw away the first water! Meanwhile, boil the diced onion, carrot, celery, pepper and parsnips, then add the rice. After the vegetables are cooked, add the pieces of meat, wait about 10 minutes and then add the borscht, delicacy, salt, hot pepper and finely chopped larch. Let it boil for a while and the soup can be served!
6. Pork soup with cream and tarragon
Ingredients pork soup with cream and tarragon
Preparation of pork soup with cream and tarragon
Pork soup with tarragon and sour cream is a traditional food that can be served at any event. First wash the pork and cut into cubes. Boil in 4 l of water, take the foam as many times as needed. After an hour, add the chopped vegetables and let them boil for another 20 minutes. Add the washed rice in more water, vegeta and pepper to taste. Turn off the heat when the rice is cooked, mix the sour cream with the yolks, finely chopped tarragon and vinegar and place over the soup.
7. Pork and chicken soup
Ingredients pork and chicken soup
700-800 g pork fork bones
5 guinea pigs (from chicken legs)
How to prepare pork and chicken soup
Boil the pork bones, froth a few times and then add the chicken balls (well cleaned).
Wash, clean, chop the vegetables.
Remove the bones, strain the soup and bring the vegetables to a boil over low heat.
Put the bones back to boil with the vegetables (and salt)
Before adding the vegetables, strain the soup because all the foam is not taken well with the help of the foamer.
Towards the end of cooking, add the borscht, and after 15 minutes, the soup is ready. A little greenery (parsley, larch) and a hot pepper…
8. Pork and beef soup
Ingredients pork and beef soup
600-700 g lean pork
How to prepare pork and beef soup
For the beginning, the beef bones are boiled. During this time, wash the vegetables, chop. The meat is washed, cut into cubes.
After the bones have boiled well, I like to strain the soup, even if I take the foam a few times, it seems to me that it is not clear enough. After straining it, I put the bones back, I add the pork, I take the foam (it's less this time), then I add the vegetables: onions, carrots, celery, parsnips, potatoes and I boil the peppers towards the end. After they have boiled the vegetables, they take out the beef bones, “polish” what is left on them, remove the marrow and put the result back in the soup. At the end, add the lemon juice (or anything else that increases, borscht…) and let it simmer for another 10 minutes.
What floats on top, the small white or gray pieces are exactly what I wrote above, I like to put them in soup, it seems to me that they give a special taste. Who doesn't like it, takes out the bones after they have cooked the vegetables and throws them away.
At the time of serving, add greens (optional) parsley or larch, I had celery leaves.
9. Pork meat soup
Ingredients pork broth soup
600-700 gr pork (or beef or mixed)
How to prepare pork tenderloin soup
We put the vegetables in a pot in which we put water to boil and leave them on the fire for about 40-50 minutes. leave for about 30-40 minutes. Towards the end, sour with borscht or lemon salt, make a few egg yolks (I forgot this time) and add the greens.
10. Pork soup with vegetables
Ingredients pork soup with vegetables
1 cup frozen green peas
1/2 teaspoon hot pepper paste
How to prepare pork soup with vegetables
Vegetables, clean, wash and cut into cubes. Onions should be finely chopped.
Saute the onion roots, pepper in oil for 4-5 minutes in a large pot.
Add the meat cut into cubes, chopped dill, 3-4 liters of water and salt.
I boiled it in the pressure cooker for 30 minutes from the moment it started to bandage.
I then put the pot under a stream of cold water
I opened the safety valve carefully and then removed the cover.
I put chopped tomatoes, green peas, celery and I boiled another.
At the end I soured the tomato paste diluted with water and pepper paste.
Serve the soup seasoned with green parsley.
11. Pork soup recipe with cream and garlic
Ingredients pork soup with sour cream and garlic
Preparation of pork soup with cream and garlic
The meat is cut into thin strips and boiled. Finely chop the onion and fry in a little oil. Add the boiled meat, chopped hot pepper and three liters of water. Then add the grated carrot with small holes, finely chopped pickled donut, bay leaves, vinegar and rice. Season and leave on the fire. When the rice has boiled, add the cream mixed with the flour. Season if necessary and let it cook for another two minutes. Turn off the heat and add the garlic given through the press and the chopped parsley.
Resident Evil Village: Where To Find Quality Meat
Quality Meat is a cooking ingredient in Resident Evil Village that & # 8217s used for making Pork soup, a dish from the Duke that will help you take less damage when guarding.
& # 8220A flavorful broth soup made with high quality meat from a creature found only in this region. Protein rich for turning boys into bastions. & # 8221
You must first escape the castle before you can pick up this ingredient. Quality Meat can be found in Fallow Plot in the central village hub, which is near Luiza & # 8217s House that has burnt down - also where you can find Luiza & # 8217s Necklace.
To find Quality Meat, return to the cabin where you first met Leonardo and Elena and the look through the window. You & # 8217ll see a huge pig there, which you can then either shoot (for quite a lot of ammo) or chase around with your knife.
Once the pig has been & # 8220defeated & # 8221, they will turn into Quality Meat.
Pick this up and return to The Duke along with 1x Fish and 5x meat for him to cook you the Ciorba de Porc dish and help you guard more effectively.
Resident Evil Village is available now for PC, PS5, PS4, Xbox Series X | S, and Xbox One.
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- 1 kg fork bone
- 1 medium onion
- 1 carrot
- a small celery root (or a celery stalk)
- 1 bell pepper
- 2-3 potatoes
- 1 small zucchini
- 100 g green beans
- 400 g canned tomatoes
- juice from a lemon or 200-300 ml of borscht
- 2 eggs
- salt to taste
Wash the meat well and put it to boil in a pot with a teaspoon of salt and enough water to cover it with two fingers. Let it boil until the meat is almost cooked, frothing whenever necessary, so that the soup remains clear.
Meanwhile, wash, clean and chop the vegetables. If you have, you can also add parsley or parsley root, they will give a wonderful taste to the soup.
Add the vegetables and a tablespoon of salt, cook for another 15 minutes until soft, then add the tomatoes and lemon juice or borscht (heated) and continue cooking for another 5 minutes.
At the end we add beaten eggs, stirring constantly to form rags, dried thyme and larch.
serve pork and vegetable soup with hot peppers and fresh bread. Delicious, good appetite!
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Pork rib soup
1. The cut and washed ribs are boiled with 5 liters of water and salt. Take the foam. Separately, fry in oil for 5 minutes, onion, carrots, parsley root and bell pepper.
2. After the ribs are almost cooked, add the hardened vegetables. Match the taste of salt and leave to boil. After the vegetables are cooked, add the potatoes. The yolks are lightly rubbed with salt and cream, then a little juice is taken with the polish and placed over the egg mixture to balance the temperature of the soup and avoid cutting.
3. Straighten the soup and bring to a boil. Remove the pot from the heat, adjust the vinegar taste and add the chopped tarragon. Leave for 10 minutes before serving.4.5 / 5 - 2 Review (s)
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)
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 pepper 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).
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Ingredients Soup with pork bones and cauliflower
- 1 kg. pork bones wrapped in some meat (fork or leg bone etc)
- 500 grams of cauliflower
- 2 large or 3 smaller carrots
- 100 grams of onions (1 small onion)
- 1 bell pepper (optional, if you have it it's good to use it because it tastes good)
- 1 celery stalk or 1 piece of celery-root as 1 small egg
- 1 parsley root
- 250 grams of tomatoes in broth
- favorite greens (I use in soup, in winter, about 2/3 parsley, 1/3 dill and 1 tablespoon of frozen larch) and pepper
- optional (if you like more sour), 250 ml. of borscht or lemon juice to taste
Preparation Soup with pork bones and cauliflower
1. Put the pork bones in a large pot, about 4-5 liters and cover with cold water. Add 1 teaspoon of salt from the beginning to help the foam coagulate and put the pot on the right heat.
2. As soon as the juice starts to boil, reduce the heat, collect the foam and remove it from the surface as many times as needed (about 3-4 times). My recommendation is to degrease the juice, because the pork bones will release enough fat anyway, I like a few stars to float on top of the juice, but not to cover the whole plate with a greasy film. After no more foam is formed, allow the bones to boil well until the meat is easily detached from them, making up with hot water if necessary, then set aside, allow to cool slightly, deboning the meat and cut into pieces to fit the spoon.
3. While the bones are boiling, clean, wash and cut the root cubes, onion and pepper and break the cauliflower into bunches and then cut it into cubes, so that they fit in the spoon. In the picture below you can see all the ingredients, including the boned meat.
4. Add onions, roots, celery and pepper to the juice that boils over medium heat.
5. After 4-5 minutes, add the cauliflower and simmer until it begins to soften, still retaining its texture.
6. After the cauliflower is almost cooked, add the canned tomatoes cut into small cubes, as well as the concentrated broth that covers them and cook everything for 4-5 minutes. Finally, add the boned meat back to the juice, sprinkle with the chopped greens, match the taste with salt and pepper and turn off the heat.
Note: for me and my family, tomatoes and broth thicken the soup enough, but if you like it more sour, boil 250 ml separately. of borscht then add it to the soup after you put the tomatoes and broth and bring everything to a boil together, only then add the meat and greens and season. The soup can be further soured with a little lemon juice or vinegar.
The soup is served hot, you can offer sour cream, if someone wants, also a fresh or pickled hot pepper will be hard to refuse by those who like the spicier taste. It's tasty and hearty and it was a wonderful lunch for us. Good job and have a great appetite!