Every winter, shortly after butchering the pig, I almost automatically make this soup. The bones with meat don’t stay in the freezer for long, so I take advantage of them while they’re fresh. One Saturday morning, I took out a bag of bones, put them straight into boiling water, and quickly gathered a few vegetables from the fridge. The borscht is homemade, given to me by a neighbor from Moldova. Everything goes quickly, without too much hassle.
Quick Info
Total time: 2 hours
Servings: 8
Difficulty: easy
Ingredients
1 kg fresh pork bones with meat (back, ribs, or whatever you have)
3 medium carrots
1 large onion
½ celery root (150 g)
2 parsley roots
1 small kohlrabi (approx. 150 g)
2 bell peppers (ideally, one red and one yellow)
1 small zucchini (200 g)
½ liter homemade borscht, strained
1 small cup (50 g) round-grain rice
1.5 l water (or enough to cover the bones well)
1 tablespoon heaping salt (adjust to taste)
1 bunch fresh parsley
½ bunch dill
celery leaves, to taste
sour cream and hot peppers for serving (optional)
Preparation Method
1. Rinse the pork bones well under cold running water. If they have a lot of fat, remove the excess. Place them in a large pot and cover with cold water (1.5 l or enough to cover them comfortably). Put the pot over medium heat.
2. When the water starts to heat up and the first bubbles appear, carefully skim off the foam with a ladle. Repeat every few minutes until the soup remains clear. This is important for the taste and appearance.
3. Once there’s no more foam and the water reaches a boil, reduce the heat to low and let it simmer covered for 60-80 minutes, until the meat easily separates from the bone. Don’t rush; the soup turns out better when it simmers slowly.
4. Remove the bones to a plate and let them cool for 10-15 minutes. Using a fork or your hands, separate the meat and set it aside. If you have pieces of cartilage or soft skin, you can add them to the meat. Discard the bones and excess fat.
5. Strain the broth if necessary, especially if there’s still foam. Return the liquid to the pot over medium heat.
6. Peel and dice the carrots, celery root, parsley, and kohlrabi into small cubes. Chop the onion finely and dice the bell peppers.
7. Add all the vegetables (except the zucchini) to the pot. Let them simmer uncovered for 20-25 minutes. If the liquid reduces too much, add a little hot water.
8. When the vegetables are almost done, cut the zucchini into cubes and add it to the pot. Cook for another 10-15 minutes. The zucchini cooks quickly and doesn’t need much time.
9. Add the rinsed rice and the meat separated from the bones. Pour in the homemade borscht (½ liter or to your desired sourness). Adjust the salt. Simmer everything for another 10 minutes, until the rice is soft and the grains have swollen well.
10. Turn off the heat. Sprinkle chopped fresh parsley, dill, and, if you like, chopped celery leaves on top.
11. Let the soup “settle” for a few minutes before serving.
12. At the table, serve sour cream and hot peppers separately for those who want them.
Why I Make This Recipe Often
I always use it when I have good bones on hand and seasonal vegetables. It’s inexpensive, fairly quick, and yields a generous amount. The leftovers keep well, and the soup lasts 2-3 days in the fridge without losing its flavor. It can be adapted based on what I have at home. Both kids and picky eaters enjoy it.
Tips and Variations
Tips
Don’t skip skimming the bones. The soup will be much clearer and have a clean taste.
If the bones are very fatty, remove some of the fat that rises to the surface towards the end.
Choose firm vegetables, not damaged or old ones. Celery and parsley roots provide a base flavor, so don’t omit them.
I always add the zucchini at the end to prevent it from breaking down.
If you prefer a more sour soup, add another 100 ml of borscht at the end.
Don’t let the rice boil too long to avoid it disintegrating.
Substitutions
Borscht can be replaced with lemon juice or a little vinegar if you don’t have sour borscht on hand.
If you don’t have bones, you can use pieces of pork shoulder or ribs, as long as they have some fat.
Rice can be replaced with 1-2 tablespoons of bulgur or omitted altogether.
Vegetables can vary by season – you can add potatoes, parsnips, or even green beans.
Variations
For a more intense flavor, you can sauté the vegetables in a little pork fat or oil before adding them to the pot.
You can add a whole hot pepper while boiling for a subtle kick.
Instead of dill, you can use lovage if you enjoy its flavor in soups.
Sometimes I also add a little sour cream directly into the pot towards the end for extra creaminess.
Serving Ideas
Pork and vegetable soup is served hot, with sour cream and hot peppers on the side.
A slice of fresh or homemade bread pairs well.
Leftovers can be reheated the next day; it’s just as good.
Frequently Asked Questions
1. Can I use another type of meat?
Yes, you can use shoulder, ribs, or even pork breast, but bones give the best flavor to the soup.
2. Can I replace the borscht with something else?
If you don’t have borscht, use lemon juice or a little vinegar, but add it gradually and taste to avoid making it too sour.
3. Can it be made without rice?
Yes, you can skip the rice or replace it with bulgur or small diced potatoes.
4. Can the soup be frozen?
Yes, the soup without sour cream freezes well. When thawing, let it defrost slowly in the fridge, then heat it over low heat.
5. What type of vegetables can I add?
You can add parsnips, potatoes, green beans, or peas, depending on your preferences and what you have on hand.
Nutritional Values
(estimate for one serving, without sour cream)
Calories: approx. 200 kcal
Protein: 15 g
Carbohydrates: 17 g
Fat: 8 g
Fiber: 3 g
The soup is balanced, rich in protein and vegetables, and the fat content depends largely on how much you leave from the bones.
Storage and Reheating
The soup lasts 3 days in the fridge in a covered pot. When reheating, use low heat, stir gently, and don’t boil too long to avoid breaking down the vegetables. If it thickens too much, add a little water. For freezing, do not add sour cream to the pot, only at serving.
Quick Info
Total time: 2 hours
Servings: 8
Difficulty: easy
Ingredients
1 kg fresh pork bones with meat (back, ribs, or whatever you have)
3 medium carrots
1 large onion
½ celery root (150 g)
2 parsley roots
1 small kohlrabi (approx. 150 g)
2 bell peppers (ideally, one red and one yellow)
1 small zucchini (200 g)
½ liter homemade borscht, strained
1 small cup (50 g) round-grain rice
1.5 l water (or enough to cover the bones well)
1 tablespoon heaping salt (adjust to taste)
1 bunch fresh parsley
½ bunch dill
celery leaves, to taste
sour cream and hot peppers for serving (optional)
Preparation Method
1. Rinse the pork bones well under cold running water. If they have a lot of fat, remove the excess. Place them in a large pot and cover with cold water (1.5 l or enough to cover them comfortably). Put the pot over medium heat.
2. When the water starts to heat up and the first bubbles appear, carefully skim off the foam with a ladle. Repeat every few minutes until the soup remains clear. This is important for the taste and appearance.
3. Once there’s no more foam and the water reaches a boil, reduce the heat to low and let it simmer covered for 60-80 minutes, until the meat easily separates from the bone. Don’t rush; the soup turns out better when it simmers slowly.
4. Remove the bones to a plate and let them cool for 10-15 minutes. Using a fork or your hands, separate the meat and set it aside. If you have pieces of cartilage or soft skin, you can add them to the meat. Discard the bones and excess fat.
5. Strain the broth if necessary, especially if there’s still foam. Return the liquid to the pot over medium heat.
6. Peel and dice the carrots, celery root, parsley, and kohlrabi into small cubes. Chop the onion finely and dice the bell peppers.
7. Add all the vegetables (except the zucchini) to the pot. Let them simmer uncovered for 20-25 minutes. If the liquid reduces too much, add a little hot water.
8. When the vegetables are almost done, cut the zucchini into cubes and add it to the pot. Cook for another 10-15 minutes. The zucchini cooks quickly and doesn’t need much time.
9. Add the rinsed rice and the meat separated from the bones. Pour in the homemade borscht (½ liter or to your desired sourness). Adjust the salt. Simmer everything for another 10 minutes, until the rice is soft and the grains have swollen well.
10. Turn off the heat. Sprinkle chopped fresh parsley, dill, and, if you like, chopped celery leaves on top.
11. Let the soup “settle” for a few minutes before serving.
12. At the table, serve sour cream and hot peppers separately for those who want them.
Why I Make This Recipe Often
I always use it when I have good bones on hand and seasonal vegetables. It’s inexpensive, fairly quick, and yields a generous amount. The leftovers keep well, and the soup lasts 2-3 days in the fridge without losing its flavor. It can be adapted based on what I have at home. Both kids and picky eaters enjoy it.
Tips and Variations
Tips
Don’t skip skimming the bones. The soup will be much clearer and have a clean taste.
If the bones are very fatty, remove some of the fat that rises to the surface towards the end.
Choose firm vegetables, not damaged or old ones. Celery and parsley roots provide a base flavor, so don’t omit them.
I always add the zucchini at the end to prevent it from breaking down.
If you prefer a more sour soup, add another 100 ml of borscht at the end.
Don’t let the rice boil too long to avoid it disintegrating.
Substitutions
Borscht can be replaced with lemon juice or a little vinegar if you don’t have sour borscht on hand.
If you don’t have bones, you can use pieces of pork shoulder or ribs, as long as they have some fat.
Rice can be replaced with 1-2 tablespoons of bulgur or omitted altogether.
Vegetables can vary by season – you can add potatoes, parsnips, or even green beans.
Variations
For a more intense flavor, you can sauté the vegetables in a little pork fat or oil before adding them to the pot.
You can add a whole hot pepper while boiling for a subtle kick.
Instead of dill, you can use lovage if you enjoy its flavor in soups.
Sometimes I also add a little sour cream directly into the pot towards the end for extra creaminess.
Serving Ideas
Pork and vegetable soup is served hot, with sour cream and hot peppers on the side.
A slice of fresh or homemade bread pairs well.
Leftovers can be reheated the next day; it’s just as good.
Frequently Asked Questions
1. Can I use another type of meat?
Yes, you can use shoulder, ribs, or even pork breast, but bones give the best flavor to the soup.
2. Can I replace the borscht with something else?
If you don’t have borscht, use lemon juice or a little vinegar, but add it gradually and taste to avoid making it too sour.
3. Can it be made without rice?
Yes, you can skip the rice or replace it with bulgur or small diced potatoes.
4. Can the soup be frozen?
Yes, the soup without sour cream freezes well. When thawing, let it defrost slowly in the fridge, then heat it over low heat.
5. What type of vegetables can I add?
You can add parsnips, potatoes, green beans, or peas, depending on your preferences and what you have on hand.
Nutritional Values
(estimate for one serving, without sour cream)
Calories: approx. 200 kcal
Protein: 15 g
Carbohydrates: 17 g
Fat: 8 g
Fiber: 3 g
The soup is balanced, rich in protein and vegetables, and the fat content depends largely on how much you leave from the bones.
Storage and Reheating
The soup lasts 3 days in the fridge in a covered pot. When reheating, use low heat, stir gently, and don’t boil too long to avoid breaking down the vegetables. If it thickens too much, add a little water. For freezing, do not add sour cream to the pot, only at serving.