Wash the meat and bones and boil them in cold salted water.
We froth as many times as needed.
After the meat has boiled, put the chopped vegetables on the grater and the rice washed in some water and let them boil as well.
When the vegetables are cooked, add a few tablespoons of vegetable stew or tomato juice, let it boil for a few more minutes and remove from the heat.
We beat the egg like an omelet and put it in the cirobita, and with the help of a fork we make it ragged.
We put the pasta of green corcoduse pasta.
Chop the small larch and put it to dance in the soup pot.
It can be served with sour cream and then it is brought with Transylvanian pork soup, that's how I tasted it with a hot pepper.
Peasant soup with pork
There are many variants of peasant soup, depending on the geographical area and the season, varying mainly the vegetables used. The soup will include: onions, roots, tomato juice (or fresh tomatoes), bell peppers (or capsicum), possibly leeks, peas and / or green beans and, of course, pork. I like to put almost any vegetable I have at my disposal, these giving the soup not only a very pleasant appearance but also an excellent taste. The soup can be soured with borscht, cabbage juice (die), lemon & acircie juice or just with tomato juice. From the ingredients below resulted a 5 l pot of soup.
- 650-700 g pork leg (or chop)
- 2-3 carrot roots
- 1-2 parsley roots
- 1 small piece of celery (optional)
- 1-2 larger onions
- 3-4 cloves of garlic
- 1 capsicum (or red / yellow / green bell pepper)
- 1-2 fresh tomatoes (optional)
- 200-250 ml of tomato juice
- about 500 ml of cabbage juice (borscht or juice from a lemon & acircie)
- salt to taste
- ground pepper to taste
- paprika or hot pepper, to taste (optional)
- 2-3 larger potatoes
- 3-4 tablespoons oil (for sauteing vegetables)
- 1 bunch chopped green parsley (for serving)
Method of preparation
Preparation c ărnii . We will take care of the meat because it boils harder than the vegetables and it will have to boil for about half an hour. & Icircn in a larger pot (I used a 5l one) boil 3-4 l of water. Wash the meat well, cut it into small cubes and put it to boil. Periodically remove the foam that forms. & Icircn while the meat is cooking, we will take care of the preparation and sautéing of the vegetables.
Preparing vegetables. Peel the potatoes, onion, garlic, carrot, parsley and celery and wash them well. We also wash the tomatoes and cut them into small cubes. We also wash the capsicum and cut it into slices. Finely chop the onion, put the roots through a large grater and cut the potatoes into small cubes.
Sauteing vegetables. Pour the oil into a pan and stir well. We heat the onion more, then we add the vegetables (less the potatoes!), On the rack and we heat them together, over a high heat, for about 5 minutes. We always stir so that it doesn't burn! Sauteing the vegetables intensifies their flavors and the carrot gives a special color to the soup!
Observation: Be very careful not to burn the vegetables because they become bitter!
Soup preparation. When the meat is almost cooked, add the pot and sauteed vegetables and let it boil for about 1 5-20 minutes. In order not to crumble, add the diced potatoes at the end and let them cook for another 15-20 minutes. We taste it in the meantime to see if the vegetables are well cooked. At the end, add the tomato juice and the die (if necessary we can add more water!) And bring to a boil for about 5 minutes. When it is ready, turn off the heat and season with spices (salt, pepper, paprika), to taste. For an extra flavor, add the crushed garlic and add it to the end and put the lid on!
I served the soup with finely chopped green parsley, hot peppers and sm & acircnt & acircnă.
600 g pork (meat and ribs)
2 parsley roots
1/2 small celery
1/2 small sweet cabbage
200 g frozen green beans
200 g frozen peas
1 bay leaf
2-3 tablespoons oil
1 hot pepper
200 ml of tomato juice
You prepare like this:
Wash the meat and cut it into cubes, then boil it in 4 liters of cold water with a little salt. Be sure to remove the foam that forms. Peel a squash, grate it and squeeze the juice. Cut the roots into large pieces and the cabbage faithfully. Saute the vegetables in the soup pot, adding a little water. Extinguish with the soup in which the pieces of meat were boiled, bring the meat and the bay leaf to a boil and continue cooking for 10-15 minutes.
When the vegetables are cooked, add the tomato juice, oil, hot pepper cut into thin slices, chopped dried larch, salt and pepper to taste and continue cooking for a minute. Turn off the heat and sprinkle with chopped parsley. Serve the soup with sour cream and hot peppers, so that each diner matches the taste of his portion.
Preparation: 15 minutes Boiling: 50 minutes
Peasant pork soup
It's cold outside so a sour peasant pork soup with Maggi Bors with vegetables goes great. I invite you to see how easy it is to prepare and how tasty it is. The soup is cooked according to a recipe on maggi.ro.
& # 8211 1 kg pork (I put bones with meat),
& # 8211 3 suitable potatoes,
& # 8211 2 onions,
& # 8211 2 bell peppers,
& # 8211 250 gr green beans,
& # 8211 2 carrots,
& # 8211 1 Pastarnac,
& # 8211 1/2 celery,
& # 8211 100 ml oil,
& # 8211 2 tablespoons donut / tomato paste
& # 8211 2 tablespoons Maggi Bors with vegetables,
& # 8211 1 cube Maggi with vegetables,
& # 8211 1 tablespoon dried larch.
Wash the pork (meat bones, in my case) and put it in boiling water. First froth and then add a cup of cold water to stop frothing.
We cut the vegetables according to our preferences (I like it to be bigger and diced) and we heat it separately in 100 ml of oil. The hardened vegetables are added over the meat together with a Maggi cube with vegetables and left on the fire until all the ingredients are well cooked. 15 minutes before it is ready, add the donut / tomato paste.
Add MAGGI Bors with vegetables, bring to the boil, and then turn off the heat.
At the end, add the larch.
How to make pork soup - How to prepare
How to boil pork bones?
For starters, make sure you wash the pork very well. Then it will be sliced into pieces of the right size for a slice of soup. When you have finished slicing the meat, you will boil it in a bowl with 3 liters of cold water.
When it starts to boil, you will take care to remove the foam a few times with a foamer.
When do you put vegetables and greens in the soup?
The vegetables will be washed very well under a stream of cold water, and then they will be cut into cubes of sizes according to your tastes.
When the meat is half cooked, add all the roots, ie parsley root, carrot, celery. Then, after about ten minutes, add the rest of the vegetables, also finely chopped. After another 5 minutes, add the frozen vegetables.
The tomatoes will be grated before adding them to the soup. These will be added together with the broth and borscht.
The borscht should be boiled separately in a container and will be put in the soup when it boils. If you don't want to add borscht, you can easily replace it with cabbage juice.
Add chopped tarragon according to everyone's preferences, although we recommend adding a single teaspoon to flavor the soup. Add salt, then cook for another 10 minutes.
Peasant Pork Soup - Recipes
1. Bulgarian soup
2. Potato soup
3. Bean soup
4. Bean soup and ribs
5. Soup with loboda
6. Soup with lettuce
7. Nettle soup
8. Sponge soup
1. Transylvanian soup with loboda
2. Pumpkin soup
3. Pumpkin soup (Greek)
4. Stuffed pumpkin soup
5. Green bean soup
6. Leek soup
7. Tarragon soup
8. White cabbage soup
9. Fresh vegetable soup
10. Peasant vegetable soup
11. Ukrainian vegetable soup
1. Soup with mutton and vegetables
2. Carp soup
3. Banat soup with rabbit meat
4. Transylvanian soup with lamb
5. Lamb soup (Greek style)
6. Transylvanian soup with beef
7. Beef soup (Greek)
8. Peasant soup with beef
9. Chicken soup
10. Chicken soup (Greek style)
11. Chicken and tomato soup
12. Chicken soup (Greek)
13. Smoked cabbage soup
14. Poultry soup with garlic
15. Peasant soup with chicken
16. Potroace soup
17. Transylvanian soup with pork
18. Peasant soup with pork (Greek style)
19. Peasant soup with pork
20. Beef Soup (Greek)
21. Beef and vegetable soup
22. Beef and cabbage soup
23. Meatball soup
24. Meatball soup (Greek)
25. Soup with special meatballs
26. Fishing soup
27. Peasant soup with beef
28. Belly soup
Method of preparation
Pork soup with homemade noodles
Pork bones are kept in cold water, scalded, washed and boiled over low heat. Chop the celery, parsley, parsnip, carrot
Meatball soup with tarragon
First, we put the water in a saucepan, where we cook the soup, then we take care of the meatballs. spice
For the peasant soup with pork, the meat is washed and portioned. Carrots, celery, parsnips and parsley root are cleaned, washed and cut into triangles. Onions are cleaned, washed and finely chopped. The peppers are cleaned, washed and cut into cubes. Tomatoes are cleaned, washed, scalded, peeled and sliced. Wash the parsley, parsley and cut into small pieces. The borscht is boiled and strained. Tomato paste is diluted in 50 ml of water.
Boil the meat in about 2 liters of salted water and froth. Add carrots, celery, parsnips, parsley root, onion and cook together. Continue cooking, along with potatoes and bell peppers. Add tomato paste, tomatoes, borscht, larch, salt and cook for another 5 minutes.
Peasant soup with pork is served hot, with green parsley on top.
Method of preparation
Peasant soup with pork and vegetables
The meat is washed, portioned and boiled in a pot with 2 liters of water and a little salt.
Peasant soup with sauerkraut
We slice the meat into small cubes that we brown a little, on all sides, in oil or butter. Cabbage