Pork meat and rib soup

Name: Pork meat and rib soup - Luiza N.
Ingredients: 4; 5 liters of water; 1 packet of magic bors; 300 g of pork pulp; 300 g of pork ribs; 1 kg of potatoes; 1 red bell pepper; 1 tomato; 1 carrot; 1 small celery; 1 small parsley root; jarred vegetables; tomato paste; salt + pepper; dried tarragon; dried lovage; fresh parsley.

Soups - Pork meat and rib soup by Luiza N. - Recipia

On some weekends, when I have a bit more time, I make this hearty soup with pork shoulder and ribs. I don't boil the meat directly; I first roast it in the oven – it gives a better flavor, and the broth becomes more savory. In the meantime, I quickly chop the vegetables and prepare everything I need so I don’t waste time later. The soup always turns out filling, with a balanced taste, and the vegetables complement the meat well. Quick Info Total Time: approximately 2 hours Preparation Time: 30 minutes Cooking/Baking Time: 1 hour and a half (including oven time) Servings: 8-10 Difficulty: medium Recipe Type: pork soup, suitable for lunch or family meals Ingredients 4-5 liters of water 1 packet of magic borscht (or traditional borscht, as preferred) 300 g pork shoulder 300 g pork ribs 1 kg potatoes 1 bell pepper 1 tomato 1 carrot 1 small celery 1 small parsley root 1 tablespoon Delikat seasoning 1 tablespoon sweet paprika salt, pepper to taste a little ketchup tomato paste (amount to taste) dried tarragon dried lovage fresh parsley jarred vegetables (optional) noodles (optional, near the end) Preparation Method 1. Start with the meat. Cut the pork shoulder and ribs into suitable-sized cubes, not too small. Place the pieces in a bowl, add the Delikat seasoning, sweet paprika, salt, pepper, and a little ketchup. Mix to coat everything, then transfer to a baking dish and roast in the oven for 30 minutes at medium heat. The meat will develop a bit of a crust, enhancing the flavor. 2. While the meat is roasting, peel and chop the vegetables: potatoes, bell pepper, tomato, carrot, celery, and parsley root, all into suitable cubes. If you’re using jarred vegetables, set them aside for later. 3. Once the meat is lightly browned, remove it from the oven and place it directly into a large pot. Pour 4-5 liters of water over the meat. 4. Bring everything to a boil and let it simmer for a few minutes, then add the chopped vegetables. Stir gently and let it cook over medium heat. 5. When the vegetables are nearly cooked, add the tomato paste to taste, along with the dried tarragon and lovage. Adjust with salt and pepper. If you're using jarred vegetables, you can add them now. 6. Near the end, add the noodles – not too many, just enough to give the soup a bit of consistency. Now add the magic borscht or homemade borscht, as preferred. Let it simmer for a few more minutes. 7. Check if the vegetables and meat are well cooked. Turn off the heat. Add chopped fresh parsley. You can put some directly into the pot, saving the rest for serving. 8. The soup is served hot, with sour cream, hot peppers, and, if you have patience, with warm polenta. Why I Make This Recipe Often I love it because I can use cheaper pork and seasonal vegetables. It’s made in a large pot and is good for several meals. The flavor of roasted meat adds something special compared to regular soups. It’s filling, and the ingredients are always easy to find. Tips and Variations Tips Don’t cut the meat too small – larger pieces remain tender after cooking. If you don't have magic borscht, you can use classic bottled borscht or homemade. Adjust the amount based on how sour you want it. Don’t add all the noodles at once; depending on the size of the pot and your preference, you can add fewer or skip them altogether. Substitutions You can replace fresh parsley with dill if you want a different flavor. If you don’t have bell pepper, use any sweet pepper. Ketchup can be omitted, but it adds a slight sweetness. Variations You can add other root vegetables or whatever you have on hand. If you don’t want noodles, you can skip them entirely; the soup is quite hearty with just potatoes and the other vegetables. Serving Ideas It’s great with sour cream and hot peppers. Warm polenta pairs well with this soup, especially for Sunday meals. You can sprinkle fresh parsley directly into the bowl. Frequently Asked Questions What kind of meat can I use if I don’t have ribs? You can also use regular pork chops or just pork shoulder, but ribs add a unique flavor. In their absence, any piece with a bit of fat will work. Can I make the soup without magic borscht? Yes. Homemade borscht, bottled borscht, or even lemon juice, if you have no other option, can replace magic borscht. Adjust the acidity to taste. Is jarred vegetables mandatory? No, but they enhance the flavor. If you have them, add them; if not, you can rely on fresh vegetables and tomato paste. Can I use another type of pasta? Yes, but thin noodles work best. Other pasta shapes may not match the texture and appearance of this soup as well. Nutritional Values Estimate per serving (based on one of the 10 servings): Calories: 250-300 kcal Protein: 12-14 g Fat: 13-15 g Carbohydrates: 20-25 g Values are approximate and depend on the exact amount of meat and potatoes, plus additions (noodles, sour cream for serving). The soup is not very fatty, especially if you use ribs with little fat. Storage and Reheating The soup can be stored in the refrigerator, in a covered container, for up to 3 days. When reheating, add a little water if it has thickened too much. I do not recommend keeping it with already cooked noodles for more than two days, as they can get too soft. It’s better to add the noodles only to the portion you are serving immediately.

Preparation

To begin with, I would like to mention that this soup is quite special. I cut the meat into cubes, but not very small, and seasoned it (1 tablespoon of Delikat, 1 tablespoon of sweet paprika, salt, pepper, a little ketchup), after which I placed it in the oven for 30 minutes. While the meat was in the oven, I chopped the bell pepper, carrot, tomato, celery, potatoes, and parsley root into cubes. After taking the meat out of the oven, I placed it in a pot and then poured in 4-5 liters of water. I let it simmer for a bit before adding the vegetables that I had chopped into cubes. I let the vegetables boil, after which I added a little tomato paste, tarragon, lovage, salt, and pepper. Near the end, I also added noodles and of course the magic borscht (which can also be replaced with country borscht or bottled borscht, but I think this one has a special taste). When I noticed that the soup was ready and the vegetables were cooked, I added finely chopped parsley, or it can be added right when the soup is served. It can be served with sour cream, hot chili peppers, and warm polenta. Enjoy your meal!

Pork meat and rib soup

Preparation

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