Cabbage soup with pork breast

Name: Cabbage soup with pork breast - Stanca L.
Ingredients: 1 kg of cabbage; 0.5 kg of pork tenderloin; 1 carrot; 1 tomato; 2 tablespoons of broth; 1 bunch of parsley; 1 bunch of dill; salt to taste. P.S.: I also added a little borscht.

Soups - Cabbage soup with pork breast by Stanca L. - Recipia

Cabbage soup with pork belly is made without complicated steps and requires about an hour of simmering over low heat. The cabbage, carrot, and tomato are first cooked together with the meat, then water is added, and everything is left to boil until the ingredients become tender. At the end, the soup is seasoned with salt and fresh herbs are added. For a tangy flavor, some borscht can be added, and a little sour cream is optional when serving. Quick Info Preparation time: not specified in the original recipe; depends on how quickly the ingredients are chopped Cooking time: approximately 1 hour and 22 minutes, including about 22 minutes of sautéing and boiling for an hour Total time: approximately 1 hour and 22 minutes, excluding the time for preparing the ingredients Servings: not specified; the quantity is suitable for several servings Difficulty: easy Recipe type: homemade soup with cabbage and pork belly Ingredients 1 kg of cabbage 500 g of pork belly 1 carrot 1 tomato 2 tablespoons of tomato paste 1 bunch of parsley 1 bunch of dill Salt, to taste Water, as needed for boiling Borscht, optional Sour cream, optional, for serving Preparation method 1. Chop the cabbage as finely as possible. Peel the carrot and chop it finely, then dice the tomato into small cubes. Cut the pork belly into pieces suitable for soup. 2. Sauté the meat for no more than 7 minutes. The original recipe does not specify an amount of oil or fat, so use the usual method for sautéing meat without adding any extra quantities to the recipe. 3. Add the carrot to the meat and sauté for about 5 more minutes. Stir occasionally to ensure the carrot cooks evenly. 4. Add the diced tomato, cabbage, and the 2 tablespoons of tomato paste. Sauté everything for about 10 minutes until the cabbage starts to soften. In the original text, the tomato paste appears in the ingredient list, but the timing of its addition is not mentioned separately; you can add it at this stage along with the tomato and cabbage. 5. Add water and let the soup simmer for about an hour over low heat. The amount of water is not specified, so add it according to how much soup you want and the capacity of the pot used. 6. At the end of the boiling, taste and add salt to preference. If you want a tangy soup, add a little borscht, as mentioned in the original recipe. 7. Turn off the heat and add the chopped dill and parsley. The soup can be served plain or with a little sour cream. Why I make the recipe often It’s a practical soup when you have cabbage and pork belly on hand. It doesn’t require many ingredients, and most of the time is waiting while it simmers over low heat. The cabbage retains its texture well, and the soup can be made in larger quantities for multiple meals. The borscht and sour cream allow for flavor adjustments at the end without changing the base of the recipe. Tips Chop the cabbage and carrot relatively small so that the ingredients cook in a similar time frame. The tomato should be diced into small cubes for easier incorporation into the meat and vegetable mix. Follow the sautéing times indicated in the recipe. The meat cooks for no more than 7 minutes at the beginning, then the carrot for another 5 minutes, and after adding the tomato and cabbage, continue for about 10 minutes. Salt is added at the end, not at the beginning. This way, you can adjust the taste more easily after the ingredients have boiled and after you have added the borscht if desired. Simmering is done over low heat for about an hour. If the heat is too high, the liquid may reduce faster, and the ingredients will not cook at the same rate. Substitutions For a more tangy version, you can use borscht, according to the original recipe. The amount is not specified, so it should be added gradually and tasted. Sour cream is not a mandatory part of the soup base but is mentioned as an option for serving. No substitutions are indicated in the source recipe for pork belly, cabbage, or herbs. If you change these ingredients, the cooking time and final taste may differ. Variations The soup can be left un-sour and served only with salt, dill, and parsley. This is the basic version described in the recipe steps. For a tangy version, add borscht at the end of boiling. It’s easier to adjust the taste gradually than to add the whole amount at once. You can serve the soup with sour cream if you prefer a creamier taste. The sour cream is added to the bowl, and it is not necessary to introduce it into the pot. Serving ideas The soup is served hot, immediately after adding the dill and parsley. The borscht can be added to the pot at the end or adjusted in the bowl, depending on taste. The sour cream is placed separately, directly in the serving. Frequently asked questions How long should the cabbage soup boil? After adding the water, the soup simmers for about an hour over low heat. Before this stage, the ingredients are sautéed in three steps: the meat for up to 7 minutes, the carrot for another 5 minutes, and then the tomato and cabbage for about 10 minutes. When is the salt added? Salt is added at the end of boiling, after the soup has simmered for about an hour. This way, you can adjust the taste more easily, especially if you add borscht. Is it mandatory to use borscht? No. Borscht is optional and is mentioned as a preference for a tangy version. The soup can also be made without it. When is the tomato paste added? The ingredient list includes 2 tablespoons of tomato paste, but the initial steps do not specify the timing of its addition separately. You can add it along with the tomato and cabbage, before adding the water. Can I serve the soup with sour cream? Yes. Sour cream is optional and is added at serving time, in the bowl. Nutritional values The values below are estimates. They can vary greatly depending on how fatty the pork belly is, the amount of water used, and the number of servings. For the entire pot, the dish may have approximately 1,700-2,300 kcal, 85-105 g of protein, 110-160 g of fat, and 65-85 g of carbohydrates. If you divide the soup into 6 servings, one serving would have approximately 280-385 kcal, 14-18 g of protein, 18-27 g of fat, and 11-14 g of carbohydrates. These values do not include the sour cream added at serving. The amount of oil or other fat used for sautéing is also not specified in the original recipe, so the caloric intake may be higher if a significant amount is used. Storage and reheating After it has cooled, store the soup in the refrigerator in a covered container. Since the recipe does not specify an exact storage duration, it is recommended to consume it within a few days and to check it before serving. Reheat only the amount you want to eat. The soup can be heated in a pot over low heat, stirring gently. Dill, parsley, and sour cream can be added after reheating in the bowl for a fresher taste.

Cabbage soup with pork breast

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