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Pork soup

Pork soup

We put the meat to boil in water, and after it starts to boil we take the foam in case it is done.

We clean the vegetables, chop them into cubes and boil them over the meat. Add the salt or delicately and let them boil. After 30 minutes, add the cabbage juice and let it continue to boil, adding a tablespoon of broth, noodles, pepper. After the noodles have boiled, add the beaten egg to the soup, and at the end add the finely chopped larch.

Great appetite!


The housewives from our country who lived under communism came up with delicious food, from the little they found in the butchers and Alimentara. If you miss a piece of pork legs, here's the Transylvanian recipe!

Ingredients

  • 700 g pork legs
  • 1 onion
  • 1 carrot
  • 1 parsley
  • 1 small celery
  • 2 tablespoons rice
  • 1 bunch parsley
  • 1 tarragon link
  • 1 yolk
  • Salt
  • vinegar2 tablespoons sour cream
  • 1 tablespoon flour.

Method of preparation

  • Roast the pork legs on the flame (if necessary), clean them, wash them well, then boil them in 3 liters of salted water. Take the foam as many times as needed.
  • When the legs are almost cooked, add the cleaned and finely chopped vegetables.
  • Continue cooking until the meat is well cooked and comes off the bones.
  • Remove the legs and clean them of meat.
  • The rice, picked and washed, boil it in half, drain it and put it in the soup pot to boil with the vegetables.
  • In a bowl, mix the flour with the yolk and cream, thin with a little juice and pour into the soup, stirring.
  • Boil for a few more minutes, add 1/2 of the finely chopped tarragon and add everything to the vinegar, to taste.
  • Put the pieces of meat and bring to a boil. Sprinkle with remaining tarragon and finely chopped parsley and serve with toast.

Transylvanian pork soup

Transylvanian pork soup is a filling and tasty food that should not be missed. Even if it is prepared a little harder and the resulting quantity is relatively small, you will not regret it. I don't think it makes sense to tell you that she's healthy anymore, so I'll go straight to what's more important.

Ingredients for six servings
& # 8211 400 grams pork pork (fresh)
& # 8211 30 grams of parsnips
& # 8211 40 grams celery
& # 8211 a large onion (150 grams)
& # 8211 150 grams carrots
& # 8211 50 grams of pepper
& # 8211 200 grams cream 12%
& # 8211 50 grams of brown rice
& # 8211 75 ml olive oil
& # 8211 a teaspoon whole wheat flour
& # 8211 three cloves of garlic
& # 8211 a bunch of parsley
& # 8211 half a teaspoon of pepper
& # 8211 a small lemon
& # 8211 sare.

How to prepare Transylvanian pork soup
Cut the pork muscle into small cubes and boil it in 2.2 liters of water, with salt and cover, for 40 minutes, over medium heat (in the first 10-15 minutes the formed foam should be discarded).

Boil the rice in 4-500 ml of water (I used a metal cup).

Grate parsnips, carrots and celery on a large grater.

Finely chop the onion, garlic and pepper and place in the same bowl as the vegetables above.

Mix the cream well with the wholemeal flour in a larger bowl.

Finely chop the parsley.

When there are 10-15 minutes left until the meat is cooked, you can start to harden the parsnips, carrots, celery, onions, garlic and peppers. Leave for about 10 minutes until well cooked.

When finished, place the hardened vegetables over the meat and simmer for another 15-20 minutes (with a lid).

After the time has elapsed, gradually dilute the cream with 200-300 ml of soup, stirring constantly. Gradually put the mixture obtained in the soup pot, stirring constantly so as not to cheese.

Add pepper, three quarters of the parsley, three or four tablespoons of lemon juice and simmer for another 10 minutes.

Add the rice together with the water from the pot in which it boiled, the remaining parsley, season the Transylvanian salt soup, lemon juice and leave it on the fire for another 2-3 minutes. You can only add rice, without the water in which it boiled, but you lose taste and nutrients.

Costs
The costs for six portions of Transylvanian pork soup are approximately 14-16 RON (2014 prices).

How to serve
Transylvanian pork soup is served hot, plain or with croutons.


Ingredients Soup with pork bones and cauliflower

  • 1 kg. pork bones wrapped in some meat (fork or leg bone etc)
  • 500 grams of cauliflower
  • 2 large or 3 smaller carrots
  • 100 grams of onions (1 small onion)
  • 1 bell pepper (optional, if you have it it's good to use it because it tastes good)
  • 1 celery stalk or 1 piece of celery-root as 1 small egg
  • 1 parsley root
  • 250 grams of tomatoes in broth
  • favorite greens (I use in soup, in winter, about 2/3 parsley, 1/3 dill and 1 tablespoon of frozen larch) and pepper
  • optional (if you like more sour), 250 ml. of borscht or lemon juice to taste

Preparation Soup with pork bones and cauliflower

1. Put the pork bones in a large pot, about 4-5 liters and cover with cold water. Add 1 teaspoon of salt from the beginning to help the foam coagulate and put the pot on the right heat.

2. As soon as the juice starts to boil, reduce the heat, collect the foam and remove it from the surface as many times as needed (about 3-4 times). My recommendation is to degrease the juice, because the pork bones will release enough fat anyway, I like a few stars to float on top of the juice, but not to cover the whole plate with a greasy film. After no more foam is formed, allow the bones to boil well until the meat is easily detached from them, making up with hot water if necessary, then set aside, allow to cool slightly, deboning the meat and cut into pieces to fit the spoon.

3. While the bones are boiling, clean, wash and cut the root cubes, onion and pepper and cut the cauliflower into bunches and then cut it into cubes to fit the spoon. In the picture below you can see all the ingredients, including the boned meat.

4. Add the onion, roots, celery and pepper to the juice that boils over medium heat.

5. After 4-5 minutes, add the cauliflower and simmer until it begins to soften, still retaining its texture.

6. After the cauliflower is almost cooked, add the canned tomatoes cut into small cubes, as well as the concentrated broth that covers them and boil everything for 4-5 minutes. Finally, add the boned meat back to the juice, sprinkle with the chopped greens, match the taste with salt and pepper and turn off the heat.

Note: for me and my family, tomatoes and broth thicken the soup enough, but if you like it more sour, boil 250 ml separately. of borscht then add it to the soup after you put the tomatoes and broth and bring everything to a boil together, only then add the meat and greens and season. The soup can be further soured with a little lemon juice or vinegar.

The soup is served hot, you can offer sour cream, if someone wants, also a fresh or pickled hot pepper will be hard to refuse by those who like the spicier taste. It's tasty and hearty and it was a wonderful lunch for us. Good job and have a great appetite!


Pork soup

Break the bones and boil them in cold water. Wash the meat, cut it into pieces suitable for four people and place it in a pot of hot water. When it boils, remove the foam and add the cleaned, washed and grated vegetables.

Bring to the boil in a covered pot. When the meat is almost cooked, add the cleaned and washed rice. Let it boil for another 10-15 minutes together and season with salt and sour. Beat with egg and sprinkle with finely chopped dill and parsley.

Mixed soup with pork and beef bone

The pork is cut into pieces (cubes) and boiled together with the beef bone in a lot of water. After


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29 comments on Soup with pork bones

Do not cut the cream & do not put it directly in the soup, take out the hot juice and slowly put the polish over the cream while stirring.
(To bring the cream to the temperature of the soup) as in the belly soup anyway

now I'm working on it, & # 8230. I think a goodness will come out & # 8230.
thank you, & # 8230.

very good and without cauliflower

I also put a little rice ..perfect.thanks a lot

I also make it very tasty, but without cauliflower

I like it but I don't put cauliflower

Everyone puts what they have!
If you put, if you don't, don't put!

Laura, when we see each other, I'll give you a snack, while your husband serves the soup

it's ok I put broccoli in lokde konopida and a pinch of brussels sprouts is great

Thanks, it fell just fine

I am very happy to be well!

I am very happy to be well!

mine is on fire now, it has little left and it's ready. I used a large piece of pork ribs left over from cutting the pork in the freezer and I didn't put cauliflower, peppers, potatoes, peas or beans. I only put parsley, onions, carrots, celery, parsnips, a lot of meat, a bottle of borscht and instead of tomatoes, tomato paste, because I couldn't find anything but Turkish tomatoes. and a lot of noodles. also, in almost any soup / soup, I break 3-4 eggs, which I let them boil there for 5-10 minutes, without stirring, to harden. I find it very good and so.
and if anyone can confirm it to me, is it true that the potatoes put in the sour soup are bloating? that's why I don't put.

Raluca, of course, everyone puts what vegetables they like and what they have in the pantry. I don't know if it's true or not that they would inflate the potatoes, I have to put them because my daughter loves them. I don't put noodles because I dislike them, I can't stand flour in soup. As we all know, how many huts are so common. :)) I tried to offer a possible way to follow the young housewives who have not made a soup in their lives, of course the recipe supports many changes and improvements.

Raluca, of course, everyone puts what vegetables they like and what they have in the pantry. I don't know if it's true or not that they would inflate the potatoes, I have to put them because my daughter loves them. I don't put noodles because I dislike them, I can't stand flour in soup. As we all know, how many huts are so common. :)) I tried to offer a possible way to follow the young housewives who have not made a soup in their lives, of course the recipe supports many changes and improvements.

mine is on fire now, it has little left and it's ready. I used a large piece of pork ribs left over from cutting the pork in the freezer and I didn't put cauliflower, peppers, potatoes, peas or beans. I only put parsley, onions, carrots, celery, parsnips, a lot of meat, a bottle of borscht and instead of tomatoes, tomato paste, because I couldn't find anything but Turkish tomatoes. and a lot of noodles. also, in almost any soup / soup, I break 3-4 eggs, which I let them boil there for 5-10 minutes, without stirring, to harden. I find it very good and so.
and if anyone can confirm it to me, is it true that the potatoes put in the sour soup are bloating? that's why I don't put.

Mmmm & # 8230, how good is such a soup, in summer, with repetition (with "mash" and without!) And then some sarmieee !!
I miss a table lying in the yard, I drive, & # 8211 in the country, with many goosebumps, and good cheer on everyone's faces & # 8230

: =)) Aha, and with sour cream, and without, to see if you haven't lost something of the intensity of the flavors: =))

Thank you very much, dear Maria-Elena :).

Laura, congratulations for the contest, but congratulations to the winners as well. The dishes deserve to stand out, but also their creators!

Laura, thank you very much, I'll check!

Arriana, what fun I had! I know lolll! & # 8222don't let him cut my matzu '& # 8221 when I was little I knew it by heart and I recited it with conviction when I received tastes! =))

Nina, I myself have never made borscht, because it is not widely used in our area. I know it starts with some wheat bran, pickle-like flavors & # 8230 wait!
http://www.reteteonline.com/2008/02/umplerea-borsului.html
At that link you can find a recipe. I also found out what's wrong with those hustles, they are already fermented. If you don't have them, you need at least some borscht)

something for you Laura, have some fun :)

Poetry in Banatian words, about Hantzi,

& # 8230 a German employed with reading meters at the Electrical Networks Enterprise & # 8230

I.R.E & # 8230 = ELECTRICAL NETWORK ENTERPRISE
SHOULDER = BOX

The I.R.E. they will hire one more late Hanti,
to go from house to house, read and collect it.
And they taught him to read on the counter
and how the kilowats went to take the money from the people!
but as Hanţi Romanian did not speak to him in the village
I don't even know why you saw what happened!

When she went to the first house, a woman in the gang was sitting
when he entered, the hostess asked him what he wanted.
Hananti then answers:

& # 8222- It must be seen now,
how many numbers did you make this month & # 8221!
The frightened hostess looked him up and down
and she said angrily:

& # 8211 & # 8222sir sir be jumpy & # 8221!
"Seriously," the innkeepers replied. since the beginning of the moon
Every time we write down how many numbers we made!

& # 8211 sir, it will be, & # 8230. yes, that's not a good thing
and I don't think this calculation will be of any use to you!
& # 8211 how not to (answer haunts)! numbers must be counted,
because after any number the tax must be paid!

Get me out of here, German, because I'm giving you one to kill you
such a tax was not even for the time of the Turks!
and then he won't give you a fee because you didn't see him
and you don't know how many numbers I've made!

& # 8211 & # 8222I know her, answered the haunts, because I looked at her
at your expense, I know how much to pay! & # 8221
sofi, then scared, shouted at him, crying
and told him in his ear what the German would think!
Then the German said to him:

& # 8211 as much as I am my master here, you do not enter my house!
the innkeepers lost their temper and said to her: well!
if we don't see the hat, we'll cut it for you!
and then see the wife, how the darkness came
all autumn, all winter, how he worked with the candle!

he was frightened then, to the sofas to return
and said in a loud voice, hiding in the house:
& # 8211 & # 8222give him what he wants more woman and go fuck the german
& # 8211 for some lions there, don't let them cut my mat & # 8221!

I did about the same, but with turkey and sour cheeses with lemon and sour cream. I'll post it later. Laura question:
do you know how to make BORS?
what to start with? I still hear about HUSTE
who don't even know what they are & # 8230
Thanks, XO, I'll be back


Serve meatball soup

Traditionally, meatball soup is seasoned with sour cream rubbed with raw egg yolk and topped with lemon, vinegar, borscht or millet (pickle juice). I also chopped a handful of parsley and dill leaves (I'm not a fan of larch but you can use it). The recommended cream is sour (as for sarmale) but fat: with 24-25% fat. You can also use sweet cream for whipped cream (with 30% fat) which will certainly not make lumps in contact with hot soup.

Of course, do not straighten the whole pot of 5 L of soup, but take out in a bowl as much soup as will be eaten at that table. If we straighten it all, its perishability increases (even the refrigerator will break down quickly). You don't have to rub the cream with the yolk, but you can dose it individually, directly on the plate.

I rubbed the cream with the yolk and tempered it by adding 2-3 tablespoons of hot soup over it.

I mixed it well and poured it into the bowl of hot soup. Rest assured that the egg is cooking from the heat of the soup (it needs 71 ​​C to comply with the dietary rules for preventing salmonella infection).

We soured it with death from pickles & # 8211 a madness! Whoever wants can sour their meatball soup with homemade borscht & # 8211 this is how it is done.

Here is a steaming plate with meatball soup! No sense in telling you now - I don't wanna ruin the suprise.

The meatballs are soft and tender and the soup around them is fabulous! Here is a section through a meatball: the rice is cooked properly.

Meatball soup is one of my and my family's favorites, so I make it quite often. But I am careful not to straighten the whole soup pot with sour cream and egg, but only as we eat it.

If you don't like the right soup, you can sour it with borscht and then it will be called meatball borscht. Here is the recipe for a borscht of meatballs with turkey or chicken (never dietetic). Very good too!

I also recommend a cream vegetable soup with meatballs, tomatoes and mushrooms (Italian style) & # 8211 the recipe here.

You can also make some delicious ones Chicken meatballs with vegetable sauce and cream & # 8211 see here.

Meatball soup it is extremely tasty, full of round and tender meatballs, which do not disintegrate when boiled.


Soup of pork "sneakers" (pork legs), old Wallachian recipe or ham soup

Published: Wednesday, April 22, 2020, 3:16 p.m.

How to cook pork leg soup:

Peel onions, carrots and celery, wash and cut into quarters, carrots for beautiful appearance can be cut into round slices. The pork legs are washed well, scalded or scorched if necessary, then washed again and boiled, together with the vegetables, in cold salted water. The foam is collected, leaving to boil for a few hours, until the meat begins to come off the bone. Remove the legs, clean the meat, cut into pieces and strain the juice. Beat the eggs with the cream and pour slowly over the juice. Add the pieces of meat, crushed garlic, salt, pepper and vinegar to taste.


Transylvanian pork soup

Transylvanian pork soup is a filling and tasty food that should not be missed. Even if it is prepared a little harder and the resulting quantity is relatively small, you will not regret it. I don't think it makes sense to tell you she's healthy anymore so I'll go straight to what's more important.

Ingredients for six servings
& # 8211 400 grams pork pork (fresh)
& # 8211 30 grams of parsnips
& # 8211 40 grams celery
& # 8211 a large onion (150 grams)
& # 8211 150 grams carrots
& # 8211 50 grams of pepper
& # 8211 200 grams cream 12%
& # 8211 50 grams of brown rice
& # 8211 75 ml olive oil
& # 8211 a teaspoon whole wheat flour
& # 8211 three cloves of garlic
& # 8211 a bunch of parsley
& # 8211 half a teaspoon pepper
& # 8211 a small lemon
& # 8211 sare.

How to prepare Transylvanian pork soup
Cut the pork muscle into small cubes and boil it in 2.2 liters of water, with salt and cover, for 40 minutes, over medium heat (in the first 10-15 minutes the formed foam should be discarded).

Boil the rice in 4-500 ml of water (I used a metal cup).

Grate parsnips, carrots and celery on a large grater.

Finely chop the onion, garlic and pepper and place in the same bowl as the vegetables above.

Mix the cream well with the wholemeal flour in a larger bowl.

Finely chop the parsley.

When there are 10-15 minutes left until the meat is cooked, you can start to harden the parsnips, carrots, celery, onions, garlic and peppers. Leave for about 10 minutes until well cooked.

When finished, place the hardened vegetables over the meat and simmer for another 15-20 minutes (with a lid).

After the time has elapsed, gradually dilute the cream with 200-300 ml of soup, stirring constantly. Gradually put the mixture obtained in the soup pot, stirring constantly so as not to cheese.

Add pepper, three quarters of the parsley, three or four tablespoons of lemon juice and simmer for another 10 minutes.

Add the rice together with the water from the pot in which it boiled, the remaining parsley, season the Transylvanian salt soup, lemon juice and leave it on the fire for another 2-3 minutes. You can only add rice, without the water in which it boiled, but you lose taste and nutrients.

Costs
The costs for six portions of Transylvanian pork soup are about 14-16 RON (2014 prices).

How to serve
Transylvanian pork soup is served hot, plain or with croutons.


Serve meatball soup

Traditionally, meatball soup is seasoned with sour cream rubbed with raw egg yolk and topped with lemon, vinegar, borscht or millet (pickle juice). I also chopped a handful of parsley and dill leaves (I'm not a fan of larch but you can use it). The recommended cream is sour (as for sarmale) but fat: with 24-25% fat. You can also use sweet cream for whipped cream (with 30% fat) which will certainly not make lumps in contact with hot soup.

Of course, do not straighten the whole 5 L pot of soup, but take out in a bowl as much soup as will be eaten at that table. If we straighten it all, its perishability increases (it will quickly spoil even kept in the refrigerator). You don't have to rub the cream with the yolk, but you can dose it individually, directly on the plate.

I rubbed the cream with the yolk and tempered it by adding 2-3 tablespoons of hot soup over it.

I mixed it well and poured it into the bowl of hot soup. Rest assured that the egg is cooking from the heat of the soup (it needs 71 ​​C to comply with the dietary rules for preventing salmonella infection).

We soured it with death from pickles & # 8211 a madness! Whoever wants can sour their meatball soup with homemade borscht & # 8211 this is how it is done.

Here is a steaming plate with meatball soup! No sense in telling you now - I don't wanna ruin the suprise.

The meatballs are soft and tender and the soup around them is fabulous! Here is a section through a meatball: the rice is cooked properly.

Meatball soup is one of my and my family's favorites, so I make it quite often. But I am careful not to straighten the whole soup pot with sour cream and egg, but only as we eat it.

If you don't like the right soup, you can sour it with borscht and then it will be called meatball borscht. Here is the recipe for a borscht of meatballs with turkey or chicken (never dietetic). Very good too!

You can also make some delicious ones Chicken meatballs with vegetable sauce and cream & # 8211 see here.

Meatball soup it is extremely tasty, full of round and tender meatballs, which do not disintegrate when boiled.


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