Pork bones, essential for a tasty soup, are washed well under cold running water to remove impurities. Then, they are placed in a generously sized pot filled with water and brought to a boil. It is important to skim off the foam that forms on the surface to obtain a clear and fragrant broth. Meanwhile, we prepare the necessary vegetables to add flavor to the soup. The onion, carrot, and celery are carefully peeled and washed, while the garlic is peeled. The sweet and pleasant-flavored bell pepper is cleaned of its core and seeds, then washed well.
In another pot, the oil is heated, and when it starts to sizzle, we add the finely chopped onion. It is sautéed until it becomes transparent, at which point the crushed garlic is added, allowing it to release its aroma for a few minutes. Next, the diced bell pepper and grated carrot and celery are added. We constantly stir, letting the vegetables soften and combine, and then we add the strained liquid in which the bones were boiled.
After the mixture starts to boil, the well-washed rice is added, which will give consistency and fill the soup with nutrients. When the rice is almost cooked, the pieces of meat are removed from the bones and added to the tasty soup. The lamb's quarters, a traditional ingredient, is cleaned of its stems and thoroughly washed in several waters to remove any impurities.
When the rice reaches the desired consistency, the lamb's quarters are added and allowed to boil together. This is the right moment to season the soup with salt and pepper to personal taste. Separately, the borscht is boiled, which will add a tangy note to the dish. When the borscht is ready, it is added to the soup.
The yolk is separated from the white, and the white is incorporated into the soup to give it a creamy texture. The yolk, mixed with sour cream, becomes a secret ingredient that will add richness to the soup. Once the lamb's quarters are cooked, they are taken out of the pot and mixed with the sour cream, then added to the soup, stirring continuously to prevent the sour cream from curdling.
The washed and finely chopped lovage and parsley leaves are added at the end to intensify the flavors. The heat is turned off, and the soup is left to rest for about thirty minutes for the flavors to combine harmoniously. This pork soup with lamb's quarters is a perfect delicacy for cool days, full of vitamins and vibrant colors, that will delight anyone who crosses its threshold. It is served hot, alongside a slice of fresh bread, and will surely become a staple dish in your family's menu.
In another pot, the oil is heated, and when it starts to sizzle, we add the finely chopped onion. It is sautéed until it becomes transparent, at which point the crushed garlic is added, allowing it to release its aroma for a few minutes. Next, the diced bell pepper and grated carrot and celery are added. We constantly stir, letting the vegetables soften and combine, and then we add the strained liquid in which the bones were boiled.
After the mixture starts to boil, the well-washed rice is added, which will give consistency and fill the soup with nutrients. When the rice is almost cooked, the pieces of meat are removed from the bones and added to the tasty soup. The lamb's quarters, a traditional ingredient, is cleaned of its stems and thoroughly washed in several waters to remove any impurities.
When the rice reaches the desired consistency, the lamb's quarters are added and allowed to boil together. This is the right moment to season the soup with salt and pepper to personal taste. Separately, the borscht is boiled, which will add a tangy note to the dish. When the borscht is ready, it is added to the soup.
The yolk is separated from the white, and the white is incorporated into the soup to give it a creamy texture. The yolk, mixed with sour cream, becomes a secret ingredient that will add richness to the soup. Once the lamb's quarters are cooked, they are taken out of the pot and mixed with the sour cream, then added to the soup, stirring continuously to prevent the sour cream from curdling.
The washed and finely chopped lovage and parsley leaves are added at the end to intensify the flavors. The heat is turned off, and the soup is left to rest for about thirty minutes for the flavors to combine harmoniously. This pork soup with lamb's quarters is a perfect delicacy for cool days, full of vitamins and vibrant colors, that will delight anyone who crosses its threshold. It is served hot, alongside a slice of fresh bread, and will surely become a staple dish in your family's menu.
Ingredients
1 kg red orache, 1 carrot, 1/4 celery, 1 red bell pepper, 50 g rice, 200 g sour cream, 1 egg, 1 onion, 5 cloves of garlic, 1 bunch of lovage, 1 bunch of parsley leaves, salt, pepper, 2 pork bones with a bit of meat, 50 ml oil, 150 ml borscht.