Pork soup with peas, dumplings, and sour cream

Name: Pork soup with peas, dumplings, and sour cream - Robertina N.
Ingredients: 500 g pork shoulder cut into cubes; 1 onion; 1 bell pepper; 1 slice of celery (150 g); 2 carrots; 50 ml olive oil; 1/2 teaspoon hot pepper paste; 1 tablespoon bell pepper paste; 300 g frozen peas; 300 g sour cream 20% fat; salt; 2 tablespoons apple cider vinegar; fresh dill; fresh parsley. For dumplings: 4 eggs; 3 tablespoons white flour; 3 tablespoons semolina; 1 heaping tablespoon lard; soft butter or oil; salt.

Soups - Pork soup with peas, dumplings, and sour cream by Robertina N. - Recipia

Pork soup with peas, dumplings, and sour cream – A comforting delicacy Pork soup with peas is one of those recipes that combines culinary tradition with the comfort of a family meal. This soup is not only nourishing but also full of intense flavors that will delight your senses. Additionally, the fluffy dumplings added at the end transform this dish into a true feast. Here’s how to prepare this delicious recipe step by step, complete with useful tips and nutritional information. Preparation time: 20 minutes Cooking time: 40 minutes Total time: 1 hour Number of servings: 6 Ingredients: - 500 g pork shoulder, cut into cubes - 1 medium onion - 1 bell pepper - 150 g celery - 2 carrots - 50 ml olive oil - ½ teaspoon chili paste - 1 tablespoon sweet pepper paste - 300 g frozen peas - 300 g sour cream (20% fat) - Salt, to taste - 2 tablespoons apple cider vinegar - Fresh dill, for garnish - Fresh parsley, for garnish For the dumplings: - 4 eggs - 3 tablespoons white flour - 3 tablespoons semolina - 1 tablespoon lard, soft butter, or oil - Salt, to taste Preparation: 1. Preparing the ingredients The first step in this recipe is to ensure that all ingredients are fresh and of good quality. Choose a pork shoulder with moderate fat content to achieve a rich and flavorful soup. Wash the vegetables well: onion, bell pepper, celery, and carrots. Chop the onion and bell pepper into small cubes, and slice the carrots into rounds. 2. Sautéing the vegetables In a large pot, add the olive oil and heat it over medium heat. Add the onion, bell pepper, celery, and carrot, and sauté for about 2 minutes until they become slightly translucent. This step is essential for releasing the flavors of the vegetables and giving the soup a special taste. 3. Cooking the meat Add the pork cubes to the pot along with the sweet pepper paste and a little chili paste, and salt to taste. Sauté everything together for 5 minutes, stirring constantly to seal in the juices of the meat. This will contribute to a rich flavor. 4. Boiling the soup Once the meat is lightly browned, add 3 liters of water and bring everything to a boil. Reduce the heat and let the soup simmer for 30 minutes. During this time, the meat and carrots will cook, and the flavors will have time to develop. 5. Preparing the dumplings In a separate bowl, beat the eggs with a pinch of salt. Add the lard or soft butter, then incorporate the flour and semolina. Mix the composition well until it becomes homogeneous. Use a wet spoon to scoop the dough and form small dumplings. These will be added to the soup to cook. 6. Adding the peas After 30 minutes of boiling, add the frozen peas to the pot. Then, add the previously formed dumplings. Let everything simmer for 5 minutes. The dumplings will become fluffy and absorb the flavors from the soup. 7. Finishing the soup Finally, add the sour cream diluted with a little warm broth and the apple cider vinegar. Mix well and let it simmer for another 5 minutes. At the end, sprinkle fresh dill and finely chopped parsley to add a touch of freshness. 8. Serving Serve the soup hot, alongside fresh bread or polenta, to complete the meal. You can also add a few drops of lemon juice if you prefer a tangier note. This soup pairs wonderfully with a glass of dry white wine or fresh lemonade. Nutritional details: This soup is an excellent source of protein, thanks to the pork, and fiber, due to the vegetables and peas. A serving of soup has approximately 350 calories, making it a nourishing choice for a lunch or dinner. Useful tips: - If you want a tangier soup, you can use lemon juice or add a few slices of fresh lemon to the pot. - The soup can be stored in the refrigerator for 3-4 days, and the flavor will improve as the ingredients meld. - This recipe can be adapted using beef or chicken, depending on your preferences. Frequently asked questions: 1. Can I use fresh peas instead of frozen? Yes, fresh peas can be used, but they will require a shorter cooking time. 2. How can I make this soup spicier? Add more chili paste or a few slices of fresh chili pepper during cooking. This pork soup with peas, dumplings, and sour cream is not just a special dish, but also a wonderful way to spend time with family around the table. Enjoy your meal!

Pork soup with peas, dumplings, and sour cream

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