I have made this sour pork soup with brine several times, especially in winter or when I find good pork. It is one of those dishes that I don't have to think too much about: everything goes together, simmers slowly, and gathers all the flavors of the vegetables and the brine. It may seem like a lot of work with washing and chopping, but everything goes quickly once you start.
Quick Info
Total time: approx. 1 hour – 1 hour and 15 minutes
Preparation time: 20 minutes (especially if you have the vegetables prepared in advance)
Cooking time: 45-55 minutes
Servings: 5-6
Difficulty: medium (especially with the foaming and chopping of the vegetables)
Classic soup recipe for lunch or dinner, perfect for the cold season
Ingredients
600 g pork ribs and shoulder
2-3 potatoes, diced
100 ml tomato juice or puree
1 l brine (sour cabbage juice)
1 green bell pepper
1 red bell pepper
1 piece of celery
1 piece of leek
1 parsnip
1 carrot
1 zucchini
2-3 white onions
Parsley
Lovage
Salt, to taste
Preparation method
1. Wash the pork in cold water until the water runs clear. It is important to clean it well before boiling; otherwise, it will foam a lot, and the taste will not be clean.
2. Place the meat in a large pot, covered with cold water. Let it come to a boil, then skim off the foam with a slotted spoon. Skim several times until the water is clear.
3. Meanwhile, wash, peel, and chop the vegetables: the bell peppers (green and red), celery, leek, parsnip, carrot, zucchini, and onion. Chop them finely so they cook quickly and provide an even flavor.
4. When the meat stops foaming, add all the chopped vegetables and let everything simmer over medium heat. After about 10 minutes, add the diced potatoes so they don't break apart too much.
5. Cook the soup for another 20 minutes, until the potatoes are cooked and the vegetables are well softened.
6. Pour in the brine (cabbage juice) and the tomato juice or puree. Taste and adjust the salt, keeping in mind that the brine is already salty.
7. Let the soup simmer for another 10-15 minutes, allowing it to bubble a few times and the flavors to meld. If using puree, be careful not to add too much so it doesn't overpower the brine's flavor.
8. When the soup is ready, remove the pot from the heat and sprinkle chopped parsley and lovage on top. The greens should be added at the end to keep their freshness.
Why I make this recipe often
I like it because I don’t have to keep an eye on it all the time, and I can use any piece of pork I have in the fridge. The brine gives it that specific sour taste, and the vegetables make it quite filling. It’s a soup recipe that really satisfies hunger, and there’s not much left to throw away. It can also be reheated the next day.
Tips and variations
Tips
Don’t skip washing and foaming the meat; it makes a difference in the clarity of the soup.
If the brine is too salty, dilute it with a little water before adding it to the pot.
The greens should be added at the end; otherwise, they lose their flavor.
Substitutions
If you don’t have brine, you can use sour borscht, but the final taste will be slightly different.
The pork shoulder can be replaced with another piece of meat with some fat if you don’t have ribs.
You can omit the zucchini or leek if you don’t have them on hand, but the taste will be slightly altered.
Variations
You can add a handful of rice 10 minutes before the end if you want a heartier soup.
For a fresher taste, sometimes I add a few celery leaves at the end.
If you want the soup spicier, add a whole hot pepper towards the end, but don’t cut it.
Serving ideas
This soup is served hot, with fresh bread or polenta.
Anyone who wants can add sour cream directly to the bowl, although it is not mandatory.
It goes well with red onion on the side.
Frequently asked questions
1. If I don’t have brine, can I make the soup with borscht?
Yes, but the taste won’t be as pronounced. Borscht is more sour and less salty than sour cabbage brine, so adjust the salt at the end.
2. Can I make the soup with only pork shoulder, without ribs?
Yes, it will still be good with just the shoulder, but the ribs add more flavor. If you have a little fat on the meat, the soup will be tastier.
3. What vegetables can I remove or add?
You can skip the zucchini or leek if you don’t like them or don’t have them. Carrots, celery, and potatoes are harder to replace for the final taste. You can also try it with green beans, but it’s not the classic recipe.
4. How sour should the soup be?
It’s to taste, but normally the brine flavor is quite noticeable without being overwhelming. If it’s not sour enough, you can add a little more brine at the end.
5. Can I make the recipe without puree?
Yes, the puree is not mandatory, but it adds color and a slight sweetness. If you don’t want to use it, you can leave the soup with just the brine and vegetables.
Nutritional values
Approximately, per serving (out of a total of 6):
Calories: 180-220 kcal
Protein: 15-18 g
Carbohydrates: 18-22 g
Fat: 5-7 g
These are approximate values and can vary depending on how much meat and potatoes you use or how fatty the meat is. The brine does not add significant calories but can increase the salt intake.
Storage and reheating
The pork soup with brine can be stored in the refrigerator, covered, for 2-3 days. It reheats well on the stove or in the microwave. If you added a lot of greens, they may wilt when reheating, but the taste remains good. You can make a larger pot for two to three days without any issues.
Quick Info
Total time: approx. 1 hour – 1 hour and 15 minutes
Preparation time: 20 minutes (especially if you have the vegetables prepared in advance)
Cooking time: 45-55 minutes
Servings: 5-6
Difficulty: medium (especially with the foaming and chopping of the vegetables)
Classic soup recipe for lunch or dinner, perfect for the cold season
Ingredients
600 g pork ribs and shoulder
2-3 potatoes, diced
100 ml tomato juice or puree
1 l brine (sour cabbage juice)
1 green bell pepper
1 red bell pepper
1 piece of celery
1 piece of leek
1 parsnip
1 carrot
1 zucchini
2-3 white onions
Parsley
Lovage
Salt, to taste
Preparation method
1. Wash the pork in cold water until the water runs clear. It is important to clean it well before boiling; otherwise, it will foam a lot, and the taste will not be clean.
2. Place the meat in a large pot, covered with cold water. Let it come to a boil, then skim off the foam with a slotted spoon. Skim several times until the water is clear.
3. Meanwhile, wash, peel, and chop the vegetables: the bell peppers (green and red), celery, leek, parsnip, carrot, zucchini, and onion. Chop them finely so they cook quickly and provide an even flavor.
4. When the meat stops foaming, add all the chopped vegetables and let everything simmer over medium heat. After about 10 minutes, add the diced potatoes so they don't break apart too much.
5. Cook the soup for another 20 minutes, until the potatoes are cooked and the vegetables are well softened.
6. Pour in the brine (cabbage juice) and the tomato juice or puree. Taste and adjust the salt, keeping in mind that the brine is already salty.
7. Let the soup simmer for another 10-15 minutes, allowing it to bubble a few times and the flavors to meld. If using puree, be careful not to add too much so it doesn't overpower the brine's flavor.
8. When the soup is ready, remove the pot from the heat and sprinkle chopped parsley and lovage on top. The greens should be added at the end to keep their freshness.
Why I make this recipe often
I like it because I don’t have to keep an eye on it all the time, and I can use any piece of pork I have in the fridge. The brine gives it that specific sour taste, and the vegetables make it quite filling. It’s a soup recipe that really satisfies hunger, and there’s not much left to throw away. It can also be reheated the next day.
Tips and variations
Tips
Don’t skip washing and foaming the meat; it makes a difference in the clarity of the soup.
If the brine is too salty, dilute it with a little water before adding it to the pot.
The greens should be added at the end; otherwise, they lose their flavor.
Substitutions
If you don’t have brine, you can use sour borscht, but the final taste will be slightly different.
The pork shoulder can be replaced with another piece of meat with some fat if you don’t have ribs.
You can omit the zucchini or leek if you don’t have them on hand, but the taste will be slightly altered.
Variations
You can add a handful of rice 10 minutes before the end if you want a heartier soup.
For a fresher taste, sometimes I add a few celery leaves at the end.
If you want the soup spicier, add a whole hot pepper towards the end, but don’t cut it.
Serving ideas
This soup is served hot, with fresh bread or polenta.
Anyone who wants can add sour cream directly to the bowl, although it is not mandatory.
It goes well with red onion on the side.
Frequently asked questions
1. If I don’t have brine, can I make the soup with borscht?
Yes, but the taste won’t be as pronounced. Borscht is more sour and less salty than sour cabbage brine, so adjust the salt at the end.
2. Can I make the soup with only pork shoulder, without ribs?
Yes, it will still be good with just the shoulder, but the ribs add more flavor. If you have a little fat on the meat, the soup will be tastier.
3. What vegetables can I remove or add?
You can skip the zucchini or leek if you don’t like them or don’t have them. Carrots, celery, and potatoes are harder to replace for the final taste. You can also try it with green beans, but it’s not the classic recipe.
4. How sour should the soup be?
It’s to taste, but normally the brine flavor is quite noticeable without being overwhelming. If it’s not sour enough, you can add a little more brine at the end.
5. Can I make the recipe without puree?
Yes, the puree is not mandatory, but it adds color and a slight sweetness. If you don’t want to use it, you can leave the soup with just the brine and vegetables.
Nutritional values
Approximately, per serving (out of a total of 6):
Calories: 180-220 kcal
Protein: 15-18 g
Carbohydrates: 18-22 g
Fat: 5-7 g
These are approximate values and can vary depending on how much meat and potatoes you use or how fatty the meat is. The brine does not add significant calories but can increase the salt intake.
Storage and reheating
The pork soup with brine can be stored in the refrigerator, covered, for 2-3 days. It reheats well on the stove or in the microwave. If you added a lot of greens, they may wilt when reheating, but the taste remains good. You can make a larger pot for two to three days without any issues.