Transylvanian Pork Soup

Name: Transylvanian Pork Soup - Aurica N.
Ingredients: 700 g pork meat with bone; 3 medium carrots; 1 bell pepper; 1 onion; 1/2 piece of celery; 2 sprigs of parsley; 1 parsnip; 2 handfuls of frozen green beans; 4 large potatoes peeled and cubed; 2 tomatoes (home; made) puree; 1/2 lemon; a good handful of parsley leaves; lovage; celery leaves (fresh or frozen; if you dont have; dried ones are fine); salt; pepper; 2 tablespoons of oil.

Soups - Transylvanian Pork Soup by Aurica N. - Recipia

We start this delicious meat and vegetable soup recipe by carefully cleaning the onion and bell pepper. It is important to chop them finely, as this will allow the flavors to be released better during cooking. In a 5-liter pot, we add the oil and heat the onion and bell pepper, stirring occasionally over medium heat. Sautéing them will take until they soften and become translucent, at which point we add a pinch of salt and pepper to enhance the flavors. Once the onion and bell pepper are sautéed, we add the meat, which has been well washed and cut into suitable pieces. We pour about 3.5 liters of water into the pot and turn the heat to high, waiting for it to start boiling. When the water has started to boil, we reduce the heat to medium and, using a skimmer, remove the foam that forms on the surface. We let the soup boil for 30 minutes, during which we will take the opportunity to clean the carrots, parsley, celery, and parsnip. We cut them in half and then into thin slices to ensure they will cook evenly. After 30 minutes, we add the chopped vegetables to the pot, along with half of the finely chopped leaf mixture. When the carrots are almost cooked, it’s time to add the diced potatoes, finely chopped green beans, and peeled and diced tomatoes. These ingredients will bring extra freshness and flavor to our soup. Then, we add 100 ml of broth to enhance the color and taste of the soup and sprinkle another pinch of salt. We let everything boil until the potatoes become tender. It is important to taste the soup at this point to adjust the seasonings to our preferences. If we feel that more salt or pepper is needed, we can confidently add them. If you prefer a soup with a more sour note, a teaspoon of lemon juice will work wonders. At the end, we add the remaining lovage, along with the parsley and celery leaves, to complete the flavor. We serve the soup hot, alongside a spoonful of sour cream and, if desired, a hot pepper for an extra kick. This soup is not only nourishing but also full of flavor, perfect for enjoying on cool days. Enjoy your meal!