Veal soup with pig bones

Veal soup with pig bones – a recipe that reminds us of family meals, full of warmth and goodness. This soup is not just a simple broth, but a true delicacy, with a rich taste and an inviting aroma. The secret to a successful soup lies in fresh ingredients and special attention to detail.

Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 6-8

Necessary ingredients:

- 500-600 g fresh veal
- 4-5 pig bones, with some meat
- 2-3 onions (preferably red, for a sweeter taste)
- 1 red bell pepper
- 3 carrots
- 1 healthy piece of celery
- 1 trout (optional, but recommended)
- 1 parsnip
- Half a handful of peppercorns
- 3 peeled tomatoes or a cup of tomato juice
- 1 tablespoon of pepper paste
- 1 horseradish root (or 1 teaspoon from a jar)
- 3 garlic cloves
- 3 potatoes
- 1 hot pepper (optional, for a bit of spice)
- 2 handfuls of homemade noodles or wider pasta
- 500-600 ml of borscht (or to taste)
- Greens (preferably lovage or green celery)

Preparing the veal soup:

1. Preparing the meat: Start by washing the veal and pig bones well. It is important to drain them thoroughly before boiling, so as not to 'wash' away the flavor. Cut the meat into sizable cubes.

2. Boiling the meat: Choose a large pot (at least 8 liters) and add the meat and bones. Cover with cold water, add a tablespoon of salt, and bring to a boil over low heat. It is essential to remove the foam that forms at the beginning to achieve a clear soup.

3. Preparing the vegetables: While the meat is boiling, you can start preparing the vegetables. Peel the onion, carrots, celery, and parsnip. Cut the carrots into rounds, and halve the celery and parsnip, keeping one part whole. Dice the bell pepper and potatoes.

4. Adding the vegetables: After about 30-40 minutes of boiling, when the meat is almost cooked, turn off the heat. Remove the meat from the pot and strain the broth. Wash the pot of remaining impurities and add the clean broth back together with the meat.

5. Boiling the vegetables: Add all the prepared vegetables, peppercorns, garlic (whole), and horseradish. Let it simmer over low heat until the whole vegetables become soft.

6. Finalizing the soup: Once the vegetables are cooked, remove them from the soup and add the diced potatoes. When the potatoes are almost done, add the tomato juice and pepper paste. Let it boil for another 15 minutes, then add the homemade noodles and borscht.

7. Serving: Once the noodles are cooked, take the soup off the heat and let it rest for 15 minutes. Before serving, add finely chopped greens for extra flavor.

Practical tips:

- Ensure all ingredients are fresh to achieve an authentic tasting soup.
- A good soup needs time and patience; do not rush the boiling process.
- Instead of borscht, you can use lemon for a different sour note.
- If you prefer a spicier version, add hot pepper or even a splash of hot sauce when serving.

Nutritional benefits: Veal soup is an excellent source of protein, vitamins, and minerals, thanks to the veal and fresh vegetables. Additionally, the borscht adds a supply of probiotics that aid digestion.

Frequently asked questions:

- Can I use other types of meat? Yes, you can replace veal with chicken or beef, but the boiling time will vary.
- How can I make the soup spicier? Add more horseradish or hot pepper during cooking.
- Can this soup be frozen? Yes, but it is recommended not to add the noodles before freezing, as they will become mushy.

Serving suggestions: Veal soup is served hot, alongside a slice of fresh bread or polenta. A splash of sour cream can add a delicious creaminess.

In conclusion, veal soup with pig bones is a recipe you will love and will surely become a staple in your kitchen. Enjoy every spoonful and cherish the moments spent with loved ones!