To prepare a tasty and comforting soup, we start by placing the bones in a large pot, adding about 5 liters of cold water along with a tablespoon of salt. It is important to let the bones simmer on low heat to achieve a clear and flavorful broth. During the boiling process, it is essential to skim off the foam that forms on top. This is a crucial step as it helps remove impurities and ensures a beautiful and clean soup.
While the bones are boiling, we can take care of the vegetables. We take 400 grams of mixed vegetables, which can include carrots, celery, and onion, and sauté them in 2 tablespoons of canola oil. Sautéing the vegetables will intensify the flavors and add depth to our soup. After the vegetables have softened and started to caramelize slightly, we turn our attention to the cabbage, which we will shred into thin strips. This will add a crunchy texture and a pleasant taste to the soup.
When the meat on the bones has boiled enough, we strain the broth, keeping it in another pot, and carefully shred the meat off the bones, making sure not to leave anything on the bone. Now, we add the sautéed vegetables and grated celery to the strained broth, letting everything come to a boil. Then, we will also add the shredded cabbage to the pot. This is the moment when the flavors begin to meld, and the soup takes on a vibrant appearance.
After the cabbage is boiled, it’s time to add 4 tablespoons of soup greens. You can use a mix of lovage leaves, celery, and parsley, which you can prepare in advance and preserve in jars for winter. This will bring a fresh note and an aromatic taste to the soup. You can also add crushed tomatoes, which will provide an extra splash of color and acidity. Finally, it is important to check if the broth needs more salt, adjusting the taste according to your preferences.
If you like your soup spicier, feel free to add half a hot pepper, which will enhance the flavor. In the end, I add the magic borscht, one large tablespoon for every 2 liters of soup, making sure it mixes well. You can adjust the amount of borscht depending on how sour you want the soup. Let the soup boil for a few more minutes, then serve it hot, alongside a slice of fresh bread or with hot pepper, if you like. This soup is not only filling but also full of flavors, perfect for chilly days. Enjoy every spoonful!
While the bones are boiling, we can take care of the vegetables. We take 400 grams of mixed vegetables, which can include carrots, celery, and onion, and sauté them in 2 tablespoons of canola oil. Sautéing the vegetables will intensify the flavors and add depth to our soup. After the vegetables have softened and started to caramelize slightly, we turn our attention to the cabbage, which we will shred into thin strips. This will add a crunchy texture and a pleasant taste to the soup.
When the meat on the bones has boiled enough, we strain the broth, keeping it in another pot, and carefully shred the meat off the bones, making sure not to leave anything on the bone. Now, we add the sautéed vegetables and grated celery to the strained broth, letting everything come to a boil. Then, we will also add the shredded cabbage to the pot. This is the moment when the flavors begin to meld, and the soup takes on a vibrant appearance.
After the cabbage is boiled, it’s time to add 4 tablespoons of soup greens. You can use a mix of lovage leaves, celery, and parsley, which you can prepare in advance and preserve in jars for winter. This will bring a fresh note and an aromatic taste to the soup. You can also add crushed tomatoes, which will provide an extra splash of color and acidity. Finally, it is important to check if the broth needs more salt, adjusting the taste according to your preferences.
If you like your soup spicier, feel free to add half a hot pepper, which will enhance the flavor. In the end, I add the magic borscht, one large tablespoon for every 2 liters of soup, making sure it mixes well. You can adjust the amount of borscht depending on how sour you want the soup. Let the soup boil for a few more minutes, then serve it hot, alongside a slice of fresh bread or with hot pepper, if you like. This soup is not only filling but also full of flavors, perfect for chilly days. Enjoy every spoonful!
Ingredients
500 g pork bones with a little meat (can also be beef) 400 g vegetable mix for soups 1 cabbage (approx. 500 g) 1/2 finely grated celery magic bors with vegetables 2 tablespoons butter salt, optional hot pepper 4 tablespoons herb mix (leaves of lovage, celery, parsley, and ground tomatoes)