This bone soup recipe is perfect for the cold season when we want to warm our bodies and souls with a nourishing and comforting dish. Preparing this soup is quick and easy, and the combined flavors will turn the meal into a true feast.
We start by thoroughly washing the bones, ensuring that we remove any impurities or residues. The cleaned bones are placed in a large pot, where we add cold water until they are completely covered. We bring the water to a boil over medium heat, being careful to remove the foam that forms on top - this step is essential for obtaining a clear and tasty soup.
Once the foam has been removed, we reduce the heat to low and let the bones simmer slowly. This process will take about an hour, during which the meat on the bones will become tender and flavorful. Then, we add frozen vegetables such as carrots, peas, or green beans, as well as fresh diced vegetables like celery, bell pepper, and onion. These ingredients will not only add flavor but also substance to our soup.
After the vegetables have cooked well and started to release their flavors, we can add tomatoes, whether fresh or canned. The tomatoes will provide a pleasant acidity to the soup and enrich its color. We let the entire mixture simmer together for about ten minutes so that the flavors blend perfectly.
After ten minutes, we pour in the cabbage juice, which will give the soup a distinct note and a slightly sour taste. It’s time to adjust the flavor with salt, being careful not to overdo it, as the cabbage juice may already be salty. We let the soup boil a few more times, stirring occasionally to prevent the ingredients from sticking to the bottom of the pot.
Finally, we add the fresh herbs, finely chopped - parsley or dill are excellent choices. This will not only add a pleasant appearance but also intensify the soup's aroma. We serve the soup hot, alongside a slice of fresh bread or crispy croutons. Enjoy your meal!
We start by thoroughly washing the bones, ensuring that we remove any impurities or residues. The cleaned bones are placed in a large pot, where we add cold water until they are completely covered. We bring the water to a boil over medium heat, being careful to remove the foam that forms on top - this step is essential for obtaining a clear and tasty soup.
Once the foam has been removed, we reduce the heat to low and let the bones simmer slowly. This process will take about an hour, during which the meat on the bones will become tender and flavorful. Then, we add frozen vegetables such as carrots, peas, or green beans, as well as fresh diced vegetables like celery, bell pepper, and onion. These ingredients will not only add flavor but also substance to our soup.
After the vegetables have cooked well and started to release their flavors, we can add tomatoes, whether fresh or canned. The tomatoes will provide a pleasant acidity to the soup and enrich its color. We let the entire mixture simmer together for about ten minutes so that the flavors blend perfectly.
After ten minutes, we pour in the cabbage juice, which will give the soup a distinct note and a slightly sour taste. It’s time to adjust the flavor with salt, being careful not to overdo it, as the cabbage juice may already be salty. We let the soup boil a few more times, stirring occasionally to prevent the ingredients from sticking to the bottom of the pot.
Finally, we add the fresh herbs, finely chopped - parsley or dill are excellent choices. This will not only add a pleasant appearance but also intensify the soup's aroma. We serve the soup hot, alongside a slice of fresh bread or crispy croutons. Enjoy your meal!
Ingredients
1 kg pork bones, 1 large onion, 1 carrot, bell pepper (frozen), celery (frozen), a handful of green beans (frozen), 2 potatoes, 200 g winter tomatoes, 700 ml cabbage juice (or to taste), salt, lovage, parsley