Pork soup with leeks and pickled cabbage

Name: Pork soup with leeks and pickled cabbage - Clarisa C.
Ingredients: 1.5 kg pork breast and pork goulash; 2 leeks; half a small cabbage; 1.5 l sour cabbage juice; 300 ml tomato juice; 2; 3 potatoes; 2 carrots; 1 onion; parsley root; parsnip; 1 celery; 1 bell pepper; lovage; parsley; tarragon.

Soups - Pork soup with leeks and pickled cabbage by Clarisa C. - Recipia

Pork soup with leeks and pickled cabbage - A comforting delight for the holidays Pork soup with leeks and pickled cabbage is a traditional dish that brings together all the warmth and richness of flavors from natural ingredients. This recipe is not only a symbol of winter holidays but also a perfect remedy for hangovers after New Year's parties. The intense aroma of pork, combined with the slightly sour taste of pickled cabbage, makes this soup an excellent choice for festive meals. Preparation time: 20 minutes Cooking time: 40 minutes Total time: 1 hour Servings: 6 Recipe history Pork soup with leeks and pickled cabbage is a recipe that blends ancient culinary traditions, often prepared in Romanian households. Pickled cabbage has been used for generations as a natural method of preserving vegetables, while tomato juice adds a touch of freshness. This soup is not only tasty but also nutritious, rich in vitamins and minerals. Ingredients - 1.5 kg pork belly and pork stew - 2 leeks - 1 small half cabbage - 1.5 l sour cabbage juice - 300 ml tomato juice - 2-3 potatoes - 2 carrots - 1 onion - 1 parsley root - 1 parsnip - 1 celery - 1 bell pepper - Lovage, parsley, tarragon (fresh or dried) - Salt and pepper to taste Ingredient preparation 1. Start by washing the pork under cold running water. Cut the meat into suitable cubes for even cooking. 2. Chop the vegetables: leeks into rings, cabbage finely, potatoes into cubes, carrots into rounds, onion minced, parsley root, parsnip, and celery into small cubes, and bell pepper into pieces. 3. Prepare the cabbage juice: if you don't have sour cabbage juice at home, you can use water, but the taste won't be as rich. Soup preparation 1. Place the meat in a large pot with cold water and put it over medium heat. After 10-15 minutes of boiling, remove the foam that forms on the surface with a skimmer. This will help achieve a clear and appetizing soup. 2. Add the root vegetables and finely chopped cabbage. Let it boil for 5-10 minutes. 3. Add the onion, leeks, potatoes, and bell pepper. Continue to cook over medium heat until the vegetables start to soften, about 15-20 minutes. 4. Meanwhile, heat the tomato juice in a separate pan to add to the soup. This will enhance the flavors. 5. When the vegetables are almost cooked, pour the tomato juice into the pot, along with the boiling cabbage juice. Add the dried tarragon and let the soup simmer for a few more boils. 6. Finally, turn off the heat and add the fresh herbs (lovage, parsley). Adjust the taste with salt and pepper. Serving This soup is served hot, alongside a slice of fresh bread, or with sour cream for an extra flavor boost. It is even tastier the next day when the flavors have had time to meld. Practical tips - You can adapt the soup to your preferences! Replace the pork with chicken for a lighter version, or add beans for a vegetarian option. - If you like your soup a bit sourer, you can add more cabbage juice or a few drops of vinegar during cooking. - Don't hesitate to add other vegetables, such as zucchini or peas, to enrich the dish. Calories and nutritional benefits This soup is an excellent source of protein due to the pork, and the vegetables provide a significant amount of vitamins and minerals. A serving of soup contains approximately 350-400 calories, depending on the proportions of ingredients used. It is a filling and nutritious dish, ideal for holiday meals. Frequently asked questions - Can I use bone-in pork? Of course! Bone-in meat will give the soup a richer flavor and taste. - How can I store the soup for the next day? The soup keeps excellently in the refrigerator in an airtight container. It can be reheated the next day without issues. - Can I freeze the soup? It is recommended not to freeze the soup with potatoes, as their texture will change. Instead, freeze only the soup without vegetables. This pork soup with leeks and pickled cabbage is more than just a recipe; it is a culinary experience that brings family and friends together around the table. Don't forget to share the recipe with loved ones and enjoy every spoonful full of flavors! Enjoy your meal!

Pork soup with leeks and pickled cabbage

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