Pork Soup with Vegetables
On Saturdays or Sundays, I manage to spend more time in the kitchen and make recipes that require a bit of patience. This pork soup with vegetables has become part of my routine, especially when I find good meaty bones for boiling. I like it because it's hearty and can be easily adapted based on what you have in the fridge.
Quick Info
Total time: about 1 hour
Preparation time: 15 minutes
Cooking time: 45 minutes
Servings: 5-6
Difficulty: easy
Recipe type: main soup for lunch
Ingredients
500 g pork bones and meat
1 medium onion
1 small celery
1 red bell pepper
2 carrots
100 g peas
1 large potato
3 tablespoons vegetable broth (vegetable stock or soup mix)
1 lemon (or borscht for souring)
1 bunch parsley
Salt
Pepper
Sour cream for serving
Water
Preparation Method
1. Wash the pork meat and bones under cold running water. Place them in a pot with cold water (enough to cover them well) and let them boil over medium heat. Once it starts to boil and foam forms on the surface, let it simmer for about 5-7 minutes.
2. Turn off the heat, drain the meat and bones, and rinse them well under cold water. Empty and clean the pot, then put the meat and bones back in with clean water. This way, you get rid of the dirtier foam from the beginning, and the soup will be clearer.
3. Put the pot back on the heat over medium heat. In the meantime, prepare the vegetables. Wash, peel, and cut them into suitable pieces: the onion into cubes, the carrot into rounds or cubes, the bell pepper and celery similarly, the potato into cubes, and the peas if frozen or fresh need no further preparation.
4. When the meat starts to soften a bit (after about 20 minutes of re-boiling), add all the vegetables to the pot. Continue to boil until the vegetables are tender, about 20 minutes.
5. Add the vegetable broth or stock (3 tablespoons), stirring gently. In the last 5 minutes, squeeze the juice from a lemon and add it to the pot. If you prefer borscht for souring, you can use it instead of lemon.
6. Adjust the taste with salt and pepper. If necessary, add a little hot water. When everything is cooked, turn off the heat and add the finely chopped parsley.
7. Serve the soup hot with sour cream to taste.
Why I make this recipe often
It’s hearty and yields several good servings. It can be quickly adapted with what you have on hand, and the combination of pork and vegetables is always filling. Plus, it works well for both lunch and dinner, especially on cold days.
Tips and Variations
Tips
Don’t skip the washing and water-changing step for the meat; it really makes a difference in the clarity and taste of the soup.
Cut the vegetables fairly uniformly so they cook at the same time.
Taste the broth before adding the whole lemon; add it gradually, to your preference.
Substitutions
You can swap the peas for green beans if you don't have any on hand.
For souring, borscht works well if you've already tried it with lemon.
If you don't have vegetable broth or stock, you can use tomato juice, but add it carefully so it doesn't completely change the flavor.
Variations
You can also add a bit of parsley root or parsnip while boiling for flavor if you want more vegetables.
You can add a tablespoon of rice towards the end if you want a heartier soup.
Serving Ideas
The soup is served hot, with sour cream.
Fresh bread or polenta also goes very well with it.
For a more intense flavor, you can add some hot peppers on the side.
Frequently Asked Questions
Can I use another type of meat?
Yes, if you don't have pork, beef works too, but the cooking time will be a bit longer.
Can I add more vegetables?
Yes, you can add according to your preference: zucchini, parsnip, or even corn.
If I don’t have lemon, what can I use to sour it?
The most accessible is borscht, but it also works with a bit of vinegar or even green plums if you have them on hand.
Do I need to remove the bones after cooking?
Not necessarily; you can leave them in the soup for flavor. At serving, everyone can choose what they prefer.
Can I make the soup just with meat, without bones?
Yes, but the bones add extra flavor and clarity. If you don't have them, use meat with a little fat.
Nutritional Values (estimate)
A medium serving of soup has about 200-250 kcal, with approximately 10-12 g of protein, 7-9 g of fat (if you don't use too much sour cream), and 18-20 g of carbohydrates, depending on the vegetables. The values are indicative and depend on the meat, quantities, and whether you add sour cream.
Storage and Reheating
The soup can be stored in the refrigerator in a covered pot for up to 3 days. When reheating, add a little water if it has thickened. I do not recommend freezing because the texture of the vegetables may suffer. If there are leftover meat with bones, they can be separated when reheating for easier serving.
On Saturdays or Sundays, I manage to spend more time in the kitchen and make recipes that require a bit of patience. This pork soup with vegetables has become part of my routine, especially when I find good meaty bones for boiling. I like it because it's hearty and can be easily adapted based on what you have in the fridge.
Quick Info
Total time: about 1 hour
Preparation time: 15 minutes
Cooking time: 45 minutes
Servings: 5-6
Difficulty: easy
Recipe type: main soup for lunch
Ingredients
500 g pork bones and meat
1 medium onion
1 small celery
1 red bell pepper
2 carrots
100 g peas
1 large potato
3 tablespoons vegetable broth (vegetable stock or soup mix)
1 lemon (or borscht for souring)
1 bunch parsley
Salt
Pepper
Sour cream for serving
Water
Preparation Method
1. Wash the pork meat and bones under cold running water. Place them in a pot with cold water (enough to cover them well) and let them boil over medium heat. Once it starts to boil and foam forms on the surface, let it simmer for about 5-7 minutes.
2. Turn off the heat, drain the meat and bones, and rinse them well under cold water. Empty and clean the pot, then put the meat and bones back in with clean water. This way, you get rid of the dirtier foam from the beginning, and the soup will be clearer.
3. Put the pot back on the heat over medium heat. In the meantime, prepare the vegetables. Wash, peel, and cut them into suitable pieces: the onion into cubes, the carrot into rounds or cubes, the bell pepper and celery similarly, the potato into cubes, and the peas if frozen or fresh need no further preparation.
4. When the meat starts to soften a bit (after about 20 minutes of re-boiling), add all the vegetables to the pot. Continue to boil until the vegetables are tender, about 20 minutes.
5. Add the vegetable broth or stock (3 tablespoons), stirring gently. In the last 5 minutes, squeeze the juice from a lemon and add it to the pot. If you prefer borscht for souring, you can use it instead of lemon.
6. Adjust the taste with salt and pepper. If necessary, add a little hot water. When everything is cooked, turn off the heat and add the finely chopped parsley.
7. Serve the soup hot with sour cream to taste.
Why I make this recipe often
It’s hearty and yields several good servings. It can be quickly adapted with what you have on hand, and the combination of pork and vegetables is always filling. Plus, it works well for both lunch and dinner, especially on cold days.
Tips and Variations
Tips
Don’t skip the washing and water-changing step for the meat; it really makes a difference in the clarity and taste of the soup.
Cut the vegetables fairly uniformly so they cook at the same time.
Taste the broth before adding the whole lemon; add it gradually, to your preference.
Substitutions
You can swap the peas for green beans if you don't have any on hand.
For souring, borscht works well if you've already tried it with lemon.
If you don't have vegetable broth or stock, you can use tomato juice, but add it carefully so it doesn't completely change the flavor.
Variations
You can also add a bit of parsley root or parsnip while boiling for flavor if you want more vegetables.
You can add a tablespoon of rice towards the end if you want a heartier soup.
Serving Ideas
The soup is served hot, with sour cream.
Fresh bread or polenta also goes very well with it.
For a more intense flavor, you can add some hot peppers on the side.
Frequently Asked Questions
Can I use another type of meat?
Yes, if you don't have pork, beef works too, but the cooking time will be a bit longer.
Can I add more vegetables?
Yes, you can add according to your preference: zucchini, parsnip, or even corn.
If I don’t have lemon, what can I use to sour it?
The most accessible is borscht, but it also works with a bit of vinegar or even green plums if you have them on hand.
Do I need to remove the bones after cooking?
Not necessarily; you can leave them in the soup for flavor. At serving, everyone can choose what they prefer.
Can I make the soup just with meat, without bones?
Yes, but the bones add extra flavor and clarity. If you don't have them, use meat with a little fat.
Nutritional Values (estimate)
A medium serving of soup has about 200-250 kcal, with approximately 10-12 g of protein, 7-9 g of fat (if you don't use too much sour cream), and 18-20 g of carbohydrates, depending on the vegetables. The values are indicative and depend on the meat, quantities, and whether you add sour cream.
Storage and Reheating
The soup can be stored in the refrigerator in a covered pot for up to 3 days. When reheating, add a little water if it has thickened. I do not recommend freezing because the texture of the vegetables may suffer. If there are leftover meat with bones, they can be separated when reheating for easier serving.