Pork and summer vegetable soup

Name: Pork and summer vegetable soup - Bogdana B.
Ingredients: 500 g pork meat; 4 carrots; 2 parsnips; 1 medium celery; 2 bell peppers; 1 large onion; 1 small zucchini; 3 tomatoes; 1 l borscht; salt to taste; 1 teaspoon of thyme; 1 large bunch of fresh lovage; 1 egg; 4 tablespoons of broth.

Soups - Pork and summer vegetable soup by Bogdana B. - Recipia

The summer vegetable and pork soup is made in a single pot and does not have complicated steps. The meat is boiled first, then diced vegetables are added, and finally, borscht, tomato paste, thyme, and lovage are added. Beaten eggs are added in shreds after the soup is almost ready. It is a slightly sour soup with many vegetables, which is best served with a green hot pepper. Quick Info Total time: not specified in the original recipe; preparation takes until the meat and vegetables are cooked. Preparation time: not specified exactly; includes washing, cleaning, and chopping the ingredients. Cooking time: the meat initially boils for about 10 minutes after skimming the foam, then the soup continues to boil until the meat and vegetables are tender, and after adding the borscht and tomato paste, for another approximately 10 minutes. Servings: not specified; the quantity is suitable for a regular soup pot. Difficulty: easy. Recipe type: pork soup with summer vegetables. Ingredients 500 g pork About 3 l of water A pinch of salt for boiling and salt to taste 4 carrots 2 parsnips 1 medium celery 2 bell peppers 1 large onion 1 small zucchini 3 tomatoes 1 l of borscht 4 tablespoons of tomato paste 1 teaspoon of thyme 1 large bunch of fresh lovage 1 egg Green hot pepper, for serving Preparation method 1. Wash the pork and cut it into small pieces, about the size of a walnut. Place the pieces in a pot with about 3 liters of water and a pinch of salt. 2. Place the pot on the heat and, as it begins to boil, skim off the foam that forms on the surface. After skimming well, let the meat boil for about 10 more minutes. 3. Meanwhile, wash and clean the vegetables. Cut the carrots, parsnip, celery, bell peppers, onion, zucchini, and tomatoes into small cubes. It is not necessary for all pieces to be the same size, but it is good for them to be close to ensure even cooking. 4. Add the diced vegetables to the pot over the boiling meat. Let the soup cook until the meat and vegetables are tender. 5. When the vegetables are softened and the meat is cooked, pour in the borscht and add the tomato paste. Add salt to taste and add the thyme. 6. Let the soup boil for about 10 more minutes after adding the borscht and tomato paste. During this time, the flavors will blend, and the borscht will boil enough. 7. Beat the egg with a fork in a bowl. Pour it into the soup in small portions, here and there, so that thin strips, called shreds, form. There is no need to stir vigorously. 8. Turn off the heat and add the finely chopped fresh lovage. Taste the soup and adjust the salt if necessary. 9. Serve the soup hot, with a green hot pepper on the side. How sour the taste will be depends on the borscht used. Since the recipe has one liter of borscht, it is added after the meat and vegetables are cooked, and then the soup is allowed to boil. If the borscht is more sour, the final taste will be more pronounced; if it is milder, the soup will remain more delicately sour. Why I make the recipe often It is a practical soup when you want to use several vegetables in a single dish. The pork gives it substance, while the carrots, parsnip, celery, bell pepper, zucchini, and tomatoes make the broth richer. It is prepared in simple steps, without special techniques, and in the end, the lovage and borscht give it the specific taste of Romanian soup. Tips Skim the meat well at the beginning, before adding the vegetables. This way, the broth remains clearer. Cut the meat into similarly sized pieces. Small pieces, about the size of a walnut, cook more easily and pair well with the vegetables in the spoon. The vegetables should be added after the initial boiling of the meat, according to the recipe steps. If added too early, some may overcook before the meat is done. Add the lovage at the end. Its aroma is more pleasant when not boiled for a long time. When adding the egg, pour it in several places, not in one spot. This will make it easier to form shreds spread throughout the soup. Before adding salt at the end, taste the broth. The borscht and tomato paste may already have a certain level of salt. Substitutions Pork is the main ingredient of the recipe. The source does not specify a particular cut, so any available pork suitable for boiling, cut into small pieces, can be used. There is no exact substitute indicated for this in the original recipe. Fresh lovage is important for the final aroma. If you don’t have it, the soup can be prepared without it, but the taste will not be the same. Borscht can vary in intensity from one product to another. Do not replace it with an equivalent amount of another ingredient without adjusting to taste, as the acidity may differ. Variations The soup can be made with the vegetables from the basic recipe, keeping the indicated proportions. For a version with a more pronounced vegetable taste, more lovage can be added at the end, although the original recipe uses a large bunch. The eggs in shreds are added towards the end and are part of the version presented here. If you prefer a soup without eggs, they can be omitted, but the texture will be slightly different. For a more sour soup, use the borscht as is, in the indicated quantity. If the borscht is very sour, it is safer not to add salt until after the soup has boiled with it and you have tasted it. Serving ideas Serve the soup hot, with a green hot pepper. This is the only recommended addition in the original recipe and pairs well with the slightly sour taste of the borscht and the pork. Frequently asked questions When is the borscht added to the pork soup? Borscht is added after the meat and vegetables are cooked or almost fully tender. After adding it, the soup should boil for about 10 more minutes. Is it necessary to skim the meat? Yes. The meat is boiled in water with a little salt, and the foam that forms on the surface is removed. In the original recipe, the meat is then boiled for about 10 minutes before adding the vegetables. How are the eggs added to the soup? The egg is beaten with a fork, then poured in small amounts, here and there, directly into the hot soup. This way, thin strips of egg are formed. Can I add the lovage earlier? It is preferable to add it at the end, after the soup has boiled with the borscht and tomato paste. This way, its aroma remains more present. What is this soup served with? It is served hot, alongside a green hot pepper. No other addition is necessary to adhere to the basic recipe. Nutritional values The values below are estimates and can vary greatly depending on the cut of pork used, the fat content of the meat, the type of tomato paste, and the portion size. For a rough estimate, the calculation assumes the pot is divided into 6 servings. Per serving: approximately 280–350 kcal Protein: approximately 25–32 g Fat: approximately 12–20 g Carbohydrates: approximately 18–25 g Fiber: approximately 4–6 g Sodium can vary considerably, especially depending on the amount of salt, borscht, and tomato paste. Therefore, it cannot be estimated as precisely as the main macronutrients. Storage and reheating After cooling, store the soup in the refrigerator, in a covered container. It is better not to leave it at room temperature for too long. Reheat only the amount you plan to serve. It can be heated in a pot, over medium heat, until hot. If reheated multiple times, the vegetables may become too soft, and the egg shreds may lose their texture. Borscht and lovage are best in freshly made soup, but the dish can be stored in the refrigerator and consumed later, following the usual storage conditions for cooked food.

Pork and summer vegetable soup

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