Ciorbă cu rasol de porc, Romanian pork shank soup

Name: Ciorbă cu rasol de porc, Romanian pork shank soup
Ingredients: 1 kg bone-in pork shank; 3000 ml water; 2 tablespoons oil; 1 medium bell pepper (150 g); 2 small carrots (120 g); 2 medium onions (300 g); 200 g zucchini; 150 g celery; 100 g parsnip; 30 g spring onion; 4 small potatoes (400 g); 700 ml Romanian borș; 100 ml tomato juice; 1 teaspoon salt; 15 g parsley; 15 g lovage; 15 g orache

Soups - Ciorbă cu rasol de porc, Romanian pork shank soup by Steluta P. - Recipia

Ciorbă cu rasol de porc, a Romanian sour soup with pork shank, gets its tang from Romanian bran borș, while vegetables and potatoes cook in the broth and tomato juice gives it a reddish hue. The shank simmers until tender, and the broth stays tangy, with soft vegetables and potatoes that hold their shape. I choose bone-in shank pieces with the meat firmly attached, so I can cut suitable portions after cooking. Preparation: 20 minutes. Cooking: 87 minutes. Total time: 107 minutes. Serves: 4. Approximately 420 kcal and 28 g protein per serving.

Ingredients

1 kg bone-in pork shank
3000 ml water
2 tablespoons oil
1 medium bell pepper (150 g)
2 small carrots (120 g)
2 medium onions (300 g)
200 g zucchini
150 g celery
100 g parsnip
30 g spring onion
4 small potatoes (400 g)
700 ml Romanian borș
100 ml tomato juice
1 teaspoon salt
15 g parsley
15 g lovage
15 g orache

Preparation

1. Pat the shank dry with paper towels and cut it into 4 pieces. Put it in a pot with 3000 ml cold water and boil for 25 minutes, skimming the foam from the surface. 2. Chop the bell pepper, carrots, onions, zucchini, celery, parsnip and spring onion. If you like, sauté them in 2 tablespoons of oil for 5 minutes, then add them to the pot and cook everything covered over low heat for 25 minutes. 3. Peel the potatoes and cut them into cubes. Add them to the pot and cook the soup for another 30 minutes, until the potatoes are soft and the meat comes away easily from the bone. 4. Pour in 700 ml borș and 100 ml tomato juice, add 1 teaspoon of salt and let the soup boil for 2 minutes. Sprinkle with the chopped parsley, lovage and orache.

Notes

Shank cut into smaller pieces cooks faster than one left whole. I don't rush the skimming at the start. I keep the pot at a gentle simmer and skim as the foam rises. Floury potatoes can sometimes fall apart in the broth, so choose potatoes with firm flesh. The soup keeps in the fridge for up to 3 days and is reheated over low heat. Serve hot peppers and bread with the tangy broth.