Peasant soup with pork bone and vegetables - a recipe that combines tradition with authentic taste, perfect for chilly days or those moments when you want to indulge in a comforting meal. This soup is a true feast of flavors that will transform any meal into a celebration of tastes. Join me on a culinary journey to discover this delicious dish!
Preparation time: 30 minutes
Cooking time: 1 hour and 30 minutes
Total: 2 hours
Servings: 6-8
Ingredients
- 2 pork bones (make sure they have plenty of meat on them)
- 3-4 liters of water
- 2 small onions
- 1 slice of celery
- ½ red bell pepper
- ½ yellow bell pepper
- ½ sweet pepper
- 1 larger carrot
- 3 tomatoes
- ½ teaspoon paprika
- 2 bay leaves
- 2 garlic cloves
- a little dried thyme
- salt and pepper to taste
- 300 g sour cream (25% fat)
- fresh or dried lovage
- fresh parsley
- egg noodles (or 3 diced potatoes, if you prefer)
- lemon juice (or a bit of borscht, vinegar, depending on your preference)
Step by step
1. Preparing the soup base
Start by placing the pork bones in a large 5-liter pot, covering them with cold water. Add a teaspoon of salt. Put the pot on low heat and let it simmer for about an hour, skimming off the foam that forms on the surface. This step is essential for obtaining a clear and tasty broth.
2. Preparing the vegetables
While the bones are boiling, clean and chop the vegetables. Dice the onion, cut the bell pepper and sweet pepper into pieces, and slice the carrot thinly (after cutting it lengthwise). Grate the celery on a large grater and peel the tomatoes, cutting them into small pieces.
3. Adding the vegetables to the soup
After the bones have boiled for an hour, add the onion and carrot to the pot. Let it simmer on low heat for 10-15 minutes. Then, add the remaining vegetables (except for the tomatoes) and the bay leaf. Continue cooking for another 10 minutes.
4. Finishing the soup
Remove the bones from the pot and let them cool slightly. Debone the meat and add it to the soup along with the chopped tomatoes. Let it boil for 5 minutes, then add the noodles. Adjust the taste with salt, pepper, and paprika.
5. Preparing the flavored sour cream
In a bowl, mix the sour cream with a teaspoon of lovage paste (or freshly chopped lovage), chopped parsley, and lemon juice. Take a ladle of hot soup and pour it into the bowl, stirring constantly to bring the mixture to a similar temperature as the soup. Then, pour it back into the pot with the soup and let it come to a boil.
6. Final seasoning
Crush the garlic and place it in a strainer. Sprinkle a little crushed thyme on top. Use a ladle to take some soup and pour it over the crushed garlic, allowing the flavor to infuse into the soup without adding the garlic directly to the pot. This trick gives the soup a unique taste.
7. Serving
Turn off the heat and prepare the bowls. Serve the soup hot, garnished with lovage and fresh parsley, alongside a slice of lemon or a few drops of vinegar, according to your preference. If you want to add extra flavor, serve it with a portion of warm polenta.
Useful tips
- About the pork bones: Choose bones with plenty of meat, such as those from a pork leg, to achieve a rich and flavorful soup.
- Vegetables: You can also add other vegetables like cauliflower, zucchini, or green beans, depending on your preferences.
- Variations: If you are not a fan of pasta, you can replace the noodles with diced potatoes for a heartier version.
- Sourness: If you prefer a sour soup, you can skip the lemon juice and use borscht, adding it to the boil before incorporating it into the soup.
- Final taste: The aroma of garlic and thyme adds a special character, but you can adjust the quantities according to your preferences.
Nutritional benefits
Pork bone soup is an excellent source of protein, vitamins, and minerals. Pork is rich in iron, essential for the formation of red blood cells, while the vegetables provide an important supply of fiber and antioxidants, promoting healthy digestion. The added sour cream offers a dose of calcium, and the lemon juice adds vitamin C, essential for a strong immune system.
Ideal combinations
This soup pairs perfectly with warm polenta or freshly baked homemade bread. You can accompany the meal with a glass of dry white wine or a light beer, which will highlight the delicious flavors of the soup.
Frequently asked questions
1. How long can the soup be stored?
The soup can be kept in the refrigerator for 3-4 days in an airtight container. If you want to keep it longer, you can freeze it.
2. Can I use beef bones instead of pork?
Yes, you can use beef bones, but the boiling time will be different, as beef requires a longer cooking time to become tender.
3. How can I make the soup spicier?
Add a few slices of hot pepper or a pinch of cayenne pepper during preparation for an extra kick.
4. Is the soup suitable for vegans?
This recipe is not vegan, but you can create a delicious version using vegetables and vegetable broth instead of pork bones.
I hope this recipe inspires you to cook a delicious soup that will bring joy and warmth to every bowl. Bon appétit!
Preparation time: 30 minutes
Cooking time: 1 hour and 30 minutes
Total: 2 hours
Servings: 6-8
Ingredients
- 2 pork bones (make sure they have plenty of meat on them)
- 3-4 liters of water
- 2 small onions
- 1 slice of celery
- ½ red bell pepper
- ½ yellow bell pepper
- ½ sweet pepper
- 1 larger carrot
- 3 tomatoes
- ½ teaspoon paprika
- 2 bay leaves
- 2 garlic cloves
- a little dried thyme
- salt and pepper to taste
- 300 g sour cream (25% fat)
- fresh or dried lovage
- fresh parsley
- egg noodles (or 3 diced potatoes, if you prefer)
- lemon juice (or a bit of borscht, vinegar, depending on your preference)
Step by step
1. Preparing the soup base
Start by placing the pork bones in a large 5-liter pot, covering them with cold water. Add a teaspoon of salt. Put the pot on low heat and let it simmer for about an hour, skimming off the foam that forms on the surface. This step is essential for obtaining a clear and tasty broth.
2. Preparing the vegetables
While the bones are boiling, clean and chop the vegetables. Dice the onion, cut the bell pepper and sweet pepper into pieces, and slice the carrot thinly (after cutting it lengthwise). Grate the celery on a large grater and peel the tomatoes, cutting them into small pieces.
3. Adding the vegetables to the soup
After the bones have boiled for an hour, add the onion and carrot to the pot. Let it simmer on low heat for 10-15 minutes. Then, add the remaining vegetables (except for the tomatoes) and the bay leaf. Continue cooking for another 10 minutes.
4. Finishing the soup
Remove the bones from the pot and let them cool slightly. Debone the meat and add it to the soup along with the chopped tomatoes. Let it boil for 5 minutes, then add the noodles. Adjust the taste with salt, pepper, and paprika.
5. Preparing the flavored sour cream
In a bowl, mix the sour cream with a teaspoon of lovage paste (or freshly chopped lovage), chopped parsley, and lemon juice. Take a ladle of hot soup and pour it into the bowl, stirring constantly to bring the mixture to a similar temperature as the soup. Then, pour it back into the pot with the soup and let it come to a boil.
6. Final seasoning
Crush the garlic and place it in a strainer. Sprinkle a little crushed thyme on top. Use a ladle to take some soup and pour it over the crushed garlic, allowing the flavor to infuse into the soup without adding the garlic directly to the pot. This trick gives the soup a unique taste.
7. Serving
Turn off the heat and prepare the bowls. Serve the soup hot, garnished with lovage and fresh parsley, alongside a slice of lemon or a few drops of vinegar, according to your preference. If you want to add extra flavor, serve it with a portion of warm polenta.
Useful tips
- About the pork bones: Choose bones with plenty of meat, such as those from a pork leg, to achieve a rich and flavorful soup.
- Vegetables: You can also add other vegetables like cauliflower, zucchini, or green beans, depending on your preferences.
- Variations: If you are not a fan of pasta, you can replace the noodles with diced potatoes for a heartier version.
- Sourness: If you prefer a sour soup, you can skip the lemon juice and use borscht, adding it to the boil before incorporating it into the soup.
- Final taste: The aroma of garlic and thyme adds a special character, but you can adjust the quantities according to your preferences.
Nutritional benefits
Pork bone soup is an excellent source of protein, vitamins, and minerals. Pork is rich in iron, essential for the formation of red blood cells, while the vegetables provide an important supply of fiber and antioxidants, promoting healthy digestion. The added sour cream offers a dose of calcium, and the lemon juice adds vitamin C, essential for a strong immune system.
Ideal combinations
This soup pairs perfectly with warm polenta or freshly baked homemade bread. You can accompany the meal with a glass of dry white wine or a light beer, which will highlight the delicious flavors of the soup.
Frequently asked questions
1. How long can the soup be stored?
The soup can be kept in the refrigerator for 3-4 days in an airtight container. If you want to keep it longer, you can freeze it.
2. Can I use beef bones instead of pork?
Yes, you can use beef bones, but the boiling time will be different, as beef requires a longer cooking time to become tender.
3. How can I make the soup spicier?
Add a few slices of hot pepper or a pinch of cayenne pepper during preparation for an extra kick.
4. Is the soup suitable for vegans?
This recipe is not vegan, but you can create a delicious version using vegetables and vegetable broth instead of pork bones.
I hope this recipe inspires you to cook a delicious soup that will bring joy and warmth to every bowl. Bon appétit!