To prepare a delicious and comforting dish, start by washing the pork belly well. This is essential to remove impurities and any residues. After this step, blanch the pork belly in a pot of boiling water for a few minutes, then cut it into suitable portions. Place the portioned pork belly to boil in a large pot with 3-4 liters of cold water. This will allow the meat to cook evenly, releasing its flavors into the water. Make sure to remove the foam that forms on the surface, as it contains fats and impurities that have no place in the soup. Let the pork belly simmer over medium heat until it becomes tender.
Meanwhile, take a fresh cabbage and remove the outer leaves along with the core. Cut the cabbage into thin strips using a sharp knife or a grater. This step will help the cabbage cook evenly and quickly. When the pork belly is almost cooked, add the chopped cabbage to the pot with the meat, along with a few ripe tomatoes, diced, and a bell pepper, seeded and cut into strips. Continue boiling until all the vegetables become tender and the flavors combine harmoniously.
After the vegetables are cooked, add tomato paste for extra flavor, along with dried thyme and freshly chopped dill. These herbs will give the dish an unmistakable taste. Season with salt and pepper to taste, being careful not to overdo it with the salt, as the pork belly may already be salty.
In a separate pan, heat a few tablespoons of oil and add the flour, stirring continuously to prevent lumps from forming. When the flour turns slightly golden, dilute the mixture with a little broth from the pot with the pork belly, then pour this sauce over the cooked cabbage. Let it boil for a few moments to blend all the flavors, then remove from heat.
To add a touch of acidity, you can sour the dish with a little vinegar, adjusting the amount to your personal taste. It is important to serve this dish while it is hot, so the flavors are at their peak. Optionally, you can add a spoonful of sour cream to the plate for a creamy touch and a richer texture. Enjoy this dish alongside a slice of fresh bread, which will perfectly complement the meal!
Meanwhile, take a fresh cabbage and remove the outer leaves along with the core. Cut the cabbage into thin strips using a sharp knife or a grater. This step will help the cabbage cook evenly and quickly. When the pork belly is almost cooked, add the chopped cabbage to the pot with the meat, along with a few ripe tomatoes, diced, and a bell pepper, seeded and cut into strips. Continue boiling until all the vegetables become tender and the flavors combine harmoniously.
After the vegetables are cooked, add tomato paste for extra flavor, along with dried thyme and freshly chopped dill. These herbs will give the dish an unmistakable taste. Season with salt and pepper to taste, being careful not to overdo it with the salt, as the pork belly may already be salty.
In a separate pan, heat a few tablespoons of oil and add the flour, stirring continuously to prevent lumps from forming. When the flour turns slightly golden, dilute the mixture with a little broth from the pot with the pork belly, then pour this sauce over the cooked cabbage. Let it boil for a few moments to blend all the flavors, then remove from heat.
To add a touch of acidity, you can sour the dish with a little vinegar, adjusting the amount to your personal taste. It is important to serve this dish while it is hot, so the flavors are at their peak. Optionally, you can add a spoonful of sour cream to the plate for a creamy touch and a richer texture. Enjoy this dish alongside a slice of fresh bread, which will perfectly complement the meal!
Ingredients
-2 fresh cabbages -2 bell peppers, diced -1 bunch of fresh dill, finely chopped -2-3 sprigs of thyme -1 tablespoon of flour -300-500 ml of tomato broth -1-2 tomatoes, peeled and finely chopped -500 g of smoked ribs -vinegar -oil -salt -pepper -sour cream, optional