Vegetable soup with pork and sour cream

Vegetable soup with pork and sour cream

Vegetable soup with pork is a classic dish, loved by many of us, that reminds us of family Sunday meals. This recipe is not only comforting but also packed with nutrients, offering an explosion of flavors and colors. I invite you to join me on this culinary adventure and discover how to prepare a delicious soup, perfect for cool days.

Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Servings: 6-8

Ingredients:
- 1 large onion, finely chopped
- 1 teaspoon of oil
- 500 g of lean pork, diced
- 300 g of yellow beans (fresh or frozen)
- 3-4 medium potatoes, diced
- 1 celery (about 100 g), diced
- 1 parsley root, chopped
- 1 bell pepper, diced
- 2 carrots, sliced
- 2 medium tomatoes, peeled and diced
- salt, to taste
- pepper, to taste
- fresh or frozen parsley leaves, for garnish
- 200 g of sour cream (optional, for serving)

Preparation:

1. Preparing the ingredients: Start by washing and peeling all the vegetables. Dice the onion, bell pepper, potatoes, celery, parsley root, and carrots according to your preference. This will not only make the soup more visually appealing but will also allow for even cooking of the ingredients.

2. Sautéing the onion: In a large 5-liter pot, add the oil and heat it over medium heat. Add the chopped onion and sauté for 5-7 minutes until it becomes translucent and slightly golden. This step will add a rich flavor and a special taste to the soup.

3. Adding the meat: Add the diced pork to the sautéed onion and continue to sauté for 5-10 minutes until the meat starts to brown. This will enhance the flavors and provide a savory taste to the dish.

4. Boiling the base: Pour 2-3 liters of water into the pot. Bring to a boil, then reduce the heat to let it simmer gently. Remove the foam that forms on the surface with a skimmer to achieve a clear soup.

5. Adding the vegetables: Once the meat is nearly cooked (about 30 minutes), add the chopped vegetables (beans, potatoes, celery, parsley root, bell pepper, carrots, and tomatoes). Stir well and let it simmer until all the vegetables are tender (about 20-30 minutes).

6. Seasoning: Finally, add salt and pepper to taste. Taste the soup before adding the seasonings to ensure it is well-flavored.

7. Finalizing the dish: When all the ingredients are cooked, add the fresh or frozen parsley leaves and the sour cream. Stir well and let the soup simmer for a few more minutes to combine the flavors.

8. Serving: Once the soup is ready, serve it hot in deep bowls, with a spoonful of sour cream on top and a few parsley leaves for garnish. You can accompany the soup with a slice of fresh bread or hot chili peppers if you prefer it a bit spicier.

Useful tips:
- You can vary the vegetables according to the season or personal preferences. For example, add zucchini or asparagus for a touch of freshness.
- If you want a slightly sour soup, you can add lemon juice or borscht to taste.
- The soup keeps well in the fridge for 2-3 days and becomes even tastier the next day when the flavors have time to develop.

Nutritional information:
A serving of soup contains approximately 250 calories, making it a healthy choice due to its rich content of vegetables and protein from the meat. It is an excellent source of vitamins, minerals, and fiber.

Possible variations:
- Instead of pork, you can use chicken or turkey for a leaner version.
- If you want a vegetarian option, you can exclude the meat and add more vegetables and tofu or lentils for protein.

Frequently asked questions:
1. Can I freeze the vegetable soup with pork?
Yes, the soup can be frozen, but it is recommended to do so without sour cream. Add sour cream at serving, after thawing.
2. What is the best way to reheat it?
Reheat on low heat, adding a little water if necessary to prevent burning.

Pair the soup with a glass of dry white wine or fresh lemonade for a perfect meal. Don't forget to enjoy every bite and share this recipe with your loved ones! Enjoy your meal!