Pork bone soup with cabbage juice

Pork bone soup with cabbage juice - A comforting recipe for chilly days

Preparation time: 20 minutes
Cooking time: 2 hours
Total time: 2 hours and 20 minutes
Servings: 6-8

I propose you prepare a delicious pork bone soup with cabbage juice, a traditional recipe that combines the intense flavor of meat with the freshness of vegetables. This soup, full of flavors and nutrients, is perfect for warming your soul on cold winter days.

The history of this recipe is closely linked to culinary traditions in many cultures, where soup was an essential part of the meal, bringing family and friends together. Pork bone soup is appreciated not only for its savory taste but also for its nutritional benefits, being rich in collagen, proteins, and vitamins.

Ingredients:
- 1 kg pork bones
- 1 large onion
- 1 carrot
- 200 g frozen bell pepper
- 200 g frozen celery
- 100 g frozen green beans
- 2 medium potatoes
- 200 g canned or fresh winter tomatoes
- 700 ml cabbage juice (or to taste)
- Salt, to taste
- Fresh lovage, to preference
- Fresh parsley, for garnish

Step by step for a perfect soup:

1. Preparing the bones: Start by washing the pork bones well under cold running water. This step is essential to remove impurities and achieve a clear and tasty broth. Place the bones in a large pot and add enough water to completely cover them.

2. Boiling the bones: Place the pot over medium heat and let the water reach a boiling point. At this stage, foam will start to form on the surface. Use a skimmer to remove the foam, ensuring that the broth will be clear.

3. Cooking the meat: After removing the foam, reduce the heat and let the bones simmer for about 1.5 hours. This process will allow the meat to detach from the bones and will add flavor to the broth.

4. Adding the vegetables: While the bones are boiling, wash and prepare the vegetables. Chop the onion, carrot, potatoes, and tomatoes into small cubes. Add the frozen vegetables (bell pepper, celery, green beans) to the pot with the bones and let them simmer together for about 20 minutes until tender.

5. Adding tomatoes and cabbage juice: Once the vegetables are softened, add the chopped tomatoes and cabbage juice. This will add a tangy flavor to the soup, which is characteristic of this dish. Adjust the taste with salt, as desired.

6. Finalizing the soup: Let the soup simmer for another 10-15 minutes for the flavors to meld. Before serving, add the chopped lovage and parsley, which will add freshness and color to the dish.

7. Serving: Pork bone soup with cabbage juice is served hot, ideally alongside a slice of fresh bread or polenta. You can add, if you wish, a drop of sour cream to enhance the flavor.

Practical tips:
- If you don't have cabbage juice, you can use lemon juice or vinegar to add acidity.
- The soup tastes even better the next day when the flavors have had time to develop. So don't hesitate to prepare it in advance!
- You can adapt the recipe using seasonal vegetables or those you have on hand, such as zucchini or cauliflower.
- The soup can be frozen, so feel free to make a larger batch and save it for days when you don't feel like cooking.

Frequently asked questions:
1. Can I use beef bones instead of pork bones?
Yes, beef bones will give a different but equally delicious flavor!

2. What can I do with the leftover meat from the bones?
You can use the remaining meat to make sandwiches or add it to salads.

3. How much salt should I add?
It's important to add salt gradually, tasting the soup along the way, to avoid it becoming too salty.

Nutritional benefits:
Pork bone soup is rich in collagen, which is essential for skin, joint, and bone health. Additionally, the vegetables add fiber, vitamins, and minerals necessary for a balanced diet.

Remember, making pork bone soup is an activity that can bring joy, especially when shared with loved ones. So put on your apron, gather the ingredients, and enjoy this comforting recipe! Enjoy your meal!