Sour soup with smoked pork spine
Who said that soups are just for winter? Sour soup with smoked pork spine is a delicious recipe that combines the rich flavors of winter with the freshness of spring, offering a perfect culinary experience for cool days. This soup, deeply rooted in culinary traditions, revives childhood memories when meals were full of flavor and warmth, and every bite was a joy.
Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 6
Ingredients:
- 1 piece of pork spine (approximately 1.5 kg)
- 1 liter of sour sheep milk (or natural borscht, not from a packet)
- 1 large carrot
- 1 bunch of fresh tarragon
- 1 bunch of green onions
- 1 bunch of parsley
- Salt and pepper to taste
- 1 tablespoon of sweet paprika
- 1 tablespoon of flour
- 1 glass of milk
Preparation of Sour Soup
Step 1: Preparing the meat
Start by washing the pork spine well under cold running water. Place the meat in a large pot, fill it with cold water, and add a little salt. Put the pot on medium heat and let it boil. After about 1 hour, you will notice that the meat begins to separate easily from the bone. This is a sign that it is ready for the next step.
Step 2: Deboning and chopping
When the meat is cooked enough, remove the spine from the pot and let it cool slightly. Meanwhile, keep the broth in the pot as it will be the base for the soup. Once the meat has cooled, debone it and cut it into small cubes.
Step 3: Preparing the vegetables
While the meat is cooling, wash and peel the carrot, then chop it finely. Also, chop the green onions and tarragon. These vegetables will add extra flavor and freshness to your soup.
Step 4: Boiling the vegetables
Add the carrot cubes and chopped vegetables to the preserved meat broth. Let it boil over medium heat for 15-20 minutes until the carrot becomes tender.
Step 5: Preparing the roux
Meanwhile, prepare a roux that will give the soup consistency. In a pan, add oil, and when it is hot, add the flour. Fry the flour for a few minutes, stirring constantly until it turns golden. Add the sweet paprika and mix well, then extinguish with the glass of milk. Mix well to avoid lumps.
Step 6: Combining the ingredients
After the vegetables have boiled, add the deboned meat and roux to the pot. Stir well to combine all the ingredients. Now it's time to add the sour sheep milk (or borscht) to give that specific sour note. Let all the ingredients boil together for another 10-15 minutes.
Step 7: Adjusting the taste
After the soup has boiled, adjust the salt and pepper to taste. This is the perfect time to tweak the flavors of your soup, adding more sour milk or borscht if you desire a more pronounced acidity.
Step 8: Finalizing
When the soup is ready, turn off the heat and add the chopped parsley. Cover the pot with a lid and let the soup rest for a few minutes. This step will allow the flavors to combine perfectly.
Serving and suggestions
Serve the Sour Soup with Smoked Pork Spine hot, ideally alongside a slice of fresh bread or polenta. You can add, for an extra flavor boost, a few drops of olive oil on top or even some hot peppers for those who love spice.
Nutritional benefits
This soup is rich in protein, thanks to the pork spine, and contains essential vitamins from the vegetables, such as carrots and greens. The sour sheep milk adds a note of calcium and probiotics, beneficial for digestion.
Possible variations
If you don't have sour sheep milk on hand, you can opt for a version with natural yogurt or sour cream for a creamy texture. You can also add other vegetables, such as potatoes or celery, to vary the recipe.
Frequently asked questions
1. Can I use beef instead of pork?
Yes, but the flavor and texture of the soup will change. Pork adds a specific flavor, especially when smoked.
2. How long can I keep the soup?
The soup keeps well in the refrigerator for 2-3 days. You can reheat it, but it's recommended to add a little fresh sour milk to revitalize its taste.
3. What drinks go well with sour soup?
A dry white wine or even a light beer can perfectly complement the flavors of this soup.
I hope this recipe inspires you to try making Sour Soup with Smoked Pork Spine! It is more than just a simple soup; it is a culinary experience full of history, flavor, and love. Enjoy your meal!
Who said that soups are just for winter? Sour soup with smoked pork spine is a delicious recipe that combines the rich flavors of winter with the freshness of spring, offering a perfect culinary experience for cool days. This soup, deeply rooted in culinary traditions, revives childhood memories when meals were full of flavor and warmth, and every bite was a joy.
Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 6
Ingredients:
- 1 piece of pork spine (approximately 1.5 kg)
- 1 liter of sour sheep milk (or natural borscht, not from a packet)
- 1 large carrot
- 1 bunch of fresh tarragon
- 1 bunch of green onions
- 1 bunch of parsley
- Salt and pepper to taste
- 1 tablespoon of sweet paprika
- 1 tablespoon of flour
- 1 glass of milk
Preparation of Sour Soup
Step 1: Preparing the meat
Start by washing the pork spine well under cold running water. Place the meat in a large pot, fill it with cold water, and add a little salt. Put the pot on medium heat and let it boil. After about 1 hour, you will notice that the meat begins to separate easily from the bone. This is a sign that it is ready for the next step.
Step 2: Deboning and chopping
When the meat is cooked enough, remove the spine from the pot and let it cool slightly. Meanwhile, keep the broth in the pot as it will be the base for the soup. Once the meat has cooled, debone it and cut it into small cubes.
Step 3: Preparing the vegetables
While the meat is cooling, wash and peel the carrot, then chop it finely. Also, chop the green onions and tarragon. These vegetables will add extra flavor and freshness to your soup.
Step 4: Boiling the vegetables
Add the carrot cubes and chopped vegetables to the preserved meat broth. Let it boil over medium heat for 15-20 minutes until the carrot becomes tender.
Step 5: Preparing the roux
Meanwhile, prepare a roux that will give the soup consistency. In a pan, add oil, and when it is hot, add the flour. Fry the flour for a few minutes, stirring constantly until it turns golden. Add the sweet paprika and mix well, then extinguish with the glass of milk. Mix well to avoid lumps.
Step 6: Combining the ingredients
After the vegetables have boiled, add the deboned meat and roux to the pot. Stir well to combine all the ingredients. Now it's time to add the sour sheep milk (or borscht) to give that specific sour note. Let all the ingredients boil together for another 10-15 minutes.
Step 7: Adjusting the taste
After the soup has boiled, adjust the salt and pepper to taste. This is the perfect time to tweak the flavors of your soup, adding more sour milk or borscht if you desire a more pronounced acidity.
Step 8: Finalizing
When the soup is ready, turn off the heat and add the chopped parsley. Cover the pot with a lid and let the soup rest for a few minutes. This step will allow the flavors to combine perfectly.
Serving and suggestions
Serve the Sour Soup with Smoked Pork Spine hot, ideally alongside a slice of fresh bread or polenta. You can add, for an extra flavor boost, a few drops of olive oil on top or even some hot peppers for those who love spice.
Nutritional benefits
This soup is rich in protein, thanks to the pork spine, and contains essential vitamins from the vegetables, such as carrots and greens. The sour sheep milk adds a note of calcium and probiotics, beneficial for digestion.
Possible variations
If you don't have sour sheep milk on hand, you can opt for a version with natural yogurt or sour cream for a creamy texture. You can also add other vegetables, such as potatoes or celery, to vary the recipe.
Frequently asked questions
1. Can I use beef instead of pork?
Yes, but the flavor and texture of the soup will change. Pork adds a specific flavor, especially when smoked.
2. How long can I keep the soup?
The soup keeps well in the refrigerator for 2-3 days. You can reheat it, but it's recommended to add a little fresh sour milk to revitalize its taste.
3. What drinks go well with sour soup?
A dry white wine or even a light beer can perfectly complement the flavors of this soup.
I hope this recipe inspires you to try making Sour Soup with Smoked Pork Spine! It is more than just a simple soup; it is a culinary experience full of history, flavor, and love. Enjoy your meal!