Rustic soup with pork and spring vegetables
Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 6
I invite you on a culinary journey into the heart of traditions with a recipe for rustic soup with pork and spring vegetables. This dish is a true treasure of Romanian cuisine, full of flavors, vibrant colors, and, last but not least, dear memories. Over time, soup has been a beloved dish for housewives, each with her secret, and today I will share my favorite recipe, rich in healthy ingredients and full of flavor.
Ingredients:
- 500 g pork (preferably shoulder for juiciness)
- 4 carrots
- 2-3 green onions
- 2-3 green garlic stalks
- 1 bunch of fresh parsley
- a few stalks of green celery
- 1-2 stalks of fresh dill
- 1 small coffee cup of rice (about 100 g)
- 200 g frozen peas (half a bag)
- 2 potatoes
- 1 small cabbage (about 300 g)
- 4 cherry tomatoes (or fresh garden tomatoes, blanched)
- salt (to taste)
- 1 egg
- 2 tablespoons of sour cream
Preparation:
1. Preparing the meat: Start by cutting the pork into cubes of about 3 cm. Place the meat in a large pot, add 3 liters of cold water, and put it over medium heat. Let it boil, skimming occasionally to remove impurities. This is an important step that will ensure a clear and flavorful soup.
2. Preparing the vegetables: While the meat is boiling, peel and dice the carrots into small cubes. Also, peel the potatoes, wash them, and cut them into cubes. Chop the green onions and garlic finely. It is ideal to use fresh, seasonal vegetables, as they add extra flavor and nutrients to your soup.
3. Adding the vegetables: After about 30 minutes of boiling the meat, add the carrots, washed rice, chopped onion and garlic, as well as the potatoes. Continue to boil over medium heat for 15-20 minutes, until the vegetables are almost cooked.
4. The tomatoes: In the meantime, take the cherry tomatoes, blanch them for a few seconds in boiling water, then peel them and cut them in half. These will add a sweet-sour note to your soup. Add them to the pot along with the frozen peas. Let everything boil for another 5-10 minutes.
5. Assembling the soup: When all the ingredients are cooked, adjust the salt and turn off the heat. In a separate bowl, beat an egg yolk with the sour cream and a cup of the hot soup. Add the mixture to the pot, stirring well to achieve a creamy consistency and rich flavor.
6. The greens: Finally, sprinkle the chopped parsley, dill, and celery. These not only add extra flavor but also a colorful appearance to your soup. If you wish, you can also add the beaten egg white, which will coagulate nicely in the soup.
7. Serving: The soup is served hot, alongside fresh hot peppers for those who love a bit of spice. A slice of homemade bread or a steaming polenta will perfectly complete the meal.
Tips and useful advice:
- If you want a heartier soup, add more vegetables or meat, depending on your preferences.
- The soup can be enriched with other spring vegetables, such as asparagus or zucchini.
- It is important not to over-salt the soup at the beginning. You can adjust the taste at the end, after all the ingredients have cooked.
- A delicious variation is to add a few slices of lemon or lime for a slightly tangy taste.
Nutritional benefits:
This soup is not only delicious but also healthy. Pork provides quality protein, while the vegetables are full of essential vitamins and minerals. A serving of soup is rich in fiber due to the vegetables, helping digestion and keeping you full.
Frequently asked questions:
- Can I use chicken instead of pork? Yes, the soup will have a different taste, but it will be just as tasty.
- Can I keep the soup for the next day? Definitely! The soup usually improves the next day, and the flavors intensify.
- How can I make the soup spicier? Add fresh hot peppers or a pinch of chili during cooking.
This rustic soup recipe with pork and spring vegetables is perfect for any day of the week, especially when you want to indulge in a warm and comforting dish. Happy cooking and enjoy your meal!
Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 6
I invite you on a culinary journey into the heart of traditions with a recipe for rustic soup with pork and spring vegetables. This dish is a true treasure of Romanian cuisine, full of flavors, vibrant colors, and, last but not least, dear memories. Over time, soup has been a beloved dish for housewives, each with her secret, and today I will share my favorite recipe, rich in healthy ingredients and full of flavor.
Ingredients:
- 500 g pork (preferably shoulder for juiciness)
- 4 carrots
- 2-3 green onions
- 2-3 green garlic stalks
- 1 bunch of fresh parsley
- a few stalks of green celery
- 1-2 stalks of fresh dill
- 1 small coffee cup of rice (about 100 g)
- 200 g frozen peas (half a bag)
- 2 potatoes
- 1 small cabbage (about 300 g)
- 4 cherry tomatoes (or fresh garden tomatoes, blanched)
- salt (to taste)
- 1 egg
- 2 tablespoons of sour cream
Preparation:
1. Preparing the meat: Start by cutting the pork into cubes of about 3 cm. Place the meat in a large pot, add 3 liters of cold water, and put it over medium heat. Let it boil, skimming occasionally to remove impurities. This is an important step that will ensure a clear and flavorful soup.
2. Preparing the vegetables: While the meat is boiling, peel and dice the carrots into small cubes. Also, peel the potatoes, wash them, and cut them into cubes. Chop the green onions and garlic finely. It is ideal to use fresh, seasonal vegetables, as they add extra flavor and nutrients to your soup.
3. Adding the vegetables: After about 30 minutes of boiling the meat, add the carrots, washed rice, chopped onion and garlic, as well as the potatoes. Continue to boil over medium heat for 15-20 minutes, until the vegetables are almost cooked.
4. The tomatoes: In the meantime, take the cherry tomatoes, blanch them for a few seconds in boiling water, then peel them and cut them in half. These will add a sweet-sour note to your soup. Add them to the pot along with the frozen peas. Let everything boil for another 5-10 minutes.
5. Assembling the soup: When all the ingredients are cooked, adjust the salt and turn off the heat. In a separate bowl, beat an egg yolk with the sour cream and a cup of the hot soup. Add the mixture to the pot, stirring well to achieve a creamy consistency and rich flavor.
6. The greens: Finally, sprinkle the chopped parsley, dill, and celery. These not only add extra flavor but also a colorful appearance to your soup. If you wish, you can also add the beaten egg white, which will coagulate nicely in the soup.
7. Serving: The soup is served hot, alongside fresh hot peppers for those who love a bit of spice. A slice of homemade bread or a steaming polenta will perfectly complete the meal.
Tips and useful advice:
- If you want a heartier soup, add more vegetables or meat, depending on your preferences.
- The soup can be enriched with other spring vegetables, such as asparagus or zucchini.
- It is important not to over-salt the soup at the beginning. You can adjust the taste at the end, after all the ingredients have cooked.
- A delicious variation is to add a few slices of lemon or lime for a slightly tangy taste.
Nutritional benefits:
This soup is not only delicious but also healthy. Pork provides quality protein, while the vegetables are full of essential vitamins and minerals. A serving of soup is rich in fiber due to the vegetables, helping digestion and keeping you full.
Frequently asked questions:
- Can I use chicken instead of pork? Yes, the soup will have a different taste, but it will be just as tasty.
- Can I keep the soup for the next day? Definitely! The soup usually improves the next day, and the flavors intensify.
- How can I make the soup spicier? Add fresh hot peppers or a pinch of chili during cooking.
This rustic soup recipe with pork and spring vegetables is perfect for any day of the week, especially when you want to indulge in a warm and comforting dish. Happy cooking and enjoy your meal!