Pork soup with pickled bell peppers

Pork Soup with Pickled Peppers

The cold season encourages us to enjoy warm, aromatic soups that bring comfort and warmth on chilly days. Pork soup with pickled peppers is a traditional, delicious, and easy-to-make recipe that brings a touch of nostalgia and authentic flavor, especially when served from a plate inherited from grandma. This soup is a perfect example of comfort food that will delight the whole family. Let's get started!

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4

Necessary ingredients:
- 500 g pork shoulder (choose meat with a little fat for a juicier texture)
- 2 carrots (make sure they are fresh and crunchy)
- 2 potatoes (preferably floury potatoes)
- 2 pickled peppers (this ingredient will add a special tangy flavor)
- a few green onion tops (or a whole leek, cut lengthwise)
- 1 onion (choose a medium-sized onion)
- salt (to taste)
- 50 ml oil (sunflower or olive oil are excellent options)
- 150 ml sour cream (for serving, you can use fatty sour cream for a richer taste)
- green celery tops (for garnish)

Recipe history:
Pork soup with pickled peppers is a recipe that combines local culinary traditions with seasonal ingredients. Pickled peppers have been used over time to preserve vegetables and add extra flavor to dishes. This soup is often associated with cold winter days when everyone gathers around the table to enjoy a warm and comforting meal.

Preparing the soup:
1. Start by cleaning and washing the vegetables. It is essential to have all the ingredients prepared before you start cooking to work efficiently.
2. Chop the onion finely and put it in a large pot with the oil. Sauté the onion over medium heat until it becomes translucent.
3. Cut the carrots and potatoes into strips or cubes, as preferred. Add them to the pot along with the chopped leek. Season with salt and stir to combine the flavors.
4. Cut the pork shoulder into cubes and add it to the pot. Let the meat brown slightly, stirring occasionally.
5. After the meat has developed a slight crust, add 4 liters of water to the pot and bring to a boil. Cover with a lid and let it simmer for 30 minutes. Check occasionally to ensure that all ingredients are cooked through and not sticking to the bottom of the pot.
6. After 30 minutes, add the finely chopped pickled peppers. They will add a delicious tangy flavor to the soup. Let it simmer for another 5-10 minutes.
7. Before serving, adjust the taste with salt and, if desired, add some pepper juice for an extra acidity.
8. Serve the soup hot, adding sour cream on top and sprinkling green celery tops for a fresh look and added aroma.

Tips and useful advice:
- If you want a tangier soup, add a tablespoon of vinegar or lemon juice at the end.
- A delicious variation is to add freshly chopped parsley at serving for an extra flavor and color.
- Instead of pork, you can use beef or even chicken, adjusting the cooking time according to the type of meat chosen.
- Don't forget to check the soup occasionally during cooking to ensure even boiling.

Frequently asked questions:
1. Can I use fresh peppers instead of pickled?
Although pickled peppers bring a unique flavor, you can use fresh peppers, but you will need to add a source of acidity (like vinegar) to achieve a similar result.
2. How long can I keep the soup in the fridge?
Pork soup with pickled peppers keeps well in the fridge for 3-4 days. Reheat it well before serving.
3. What goes well with this soup?
This soup pairs excellently with fresh bread, but also with warm polenta for a true feast.

Nutritional benefits:
Pork soup with pickled peppers is a good source of protein, fiber, and vitamins, thanks to the vegetables used. Pork meat provides essential fatty acids, while pickled peppers are rich in antioxidants, which help strengthen the immune system.

Now that you know how to prepare this delicious pork soup with pickled peppers, don't hesitate to make it part of your menu. It is a simple, quick, and flavorful recipe, perfect for winter days. Enjoy your meal!