Portion the meat, wash and boil in a pot of water.
Peel a squash, grate it and cut it in half. Peel the onion and wash it.
The celery is peeled and washed. Peel a squash, grate it and wash it.
When the meat forms a foam on top, it is taken with a spoon (or foamer) and discarded. Let the meat continue to boil until it penetrates a little, then add the vegetables and a teaspoon of salt. Add more water, if necessary.
After cooking the meat and vegetables, add the tomatoes prepared for winter and the spaghetti broken into smaller pieces. Boil the soup for about 10 minutes, then season with salt, remove from the heat and cover the pot with a lid.
Pork soup is served with parsley or larch and hot peppers.
Pork soup - Recipes
- 250g smoked pork sira
- 100 g new white beans
- 1 carrot
- 1 small parsnip
- 1 parsley root
- 1 onion
- 1 bay leaf
- 250ml sour cabbage juice
- 1 ramurica tarhon
- 2-3 threads
- 2-3 threads of parsley
- 5-6 peppercorns
Cut the pork string, wash and simmer for 5 minutes. drain, wash again and boil in a pot with 1 liter of water.
Choose the beans, wash and cook for 15 minutes. Drain and boil in another boiled water with a little salt.
Peel the vegetables, wash and cut into cubes. When the smoke is cooked, add the beans and vegetables to the pot and let it boil together, covered, for 20 minutes.
Separately, boil the cabbage juice together with the larch, tarragon twig, peppercorns and bay leaf. Strain and pour into the soup after cooking the vegetables. Salt the soup to taste and leave it on the fire for a few more minutes. Chop the parsley. Pour the soup into plates and sprinkle with parsley.
More appetizing! Cook 1/2 teaspoon of paprika in 1 tablespoon of oil and put in the soup with cabbage juice.
How to smoke pork. Cold smoking
In this case the smoking is done with sawdust, without flame, and the smoke must come out slowly, for the smoking to be done in depth. To prepare the fuel, put one part dry sawdust, 3 parts lightly moistened sawdust and mix.
It is recommended that the sawdust layer be between 10 and 15 cm. Put a charcoal under the sawdust and let it smoke, so that the smoke comes out slowly, as I said above. The meat must be positioned 1.5 m - 2 m away from the smoke source, and the smoking temperature must be 20-25 degrees Celsius.
How to smoke - tips for delicious meat
When do we use cold smoking?
Cold smoking is done for raw sausages, bacon, ham (pork leg / ham), ribs, razors, pork bones, raw / dry / smoked salami.
Cold smoking is done half a day for sausages and one day for salamis. For larger pieces of meat, smoking can take longer (1-2 days for each kilogram of meat). Proceed as follows: smoke in cold smoke for a day, then take a day break and so on until needed. If you do this, the smoke will penetrate deep and the meat will dry slowly.
Fake belly soup
In a 4-5 l pot, heat 3 tablespoons of vegetable oil. Add onion and bacon. Stir and simmer for 7 minutes.
Wash, clean and chop a red bell pepper.
Put 2 carrots on the large grater.
Add the carrot and bell pepper to the pan. Put a teaspoon of salt and mix.
Wash and then break into 1 kg strips of Pleurotus mushrooms.
Add the mushroom slices to the pan and stir.
Cover with hot water. Add a teaspoon of thyme, mix and put the lid on. Boil for 25 minutes.
Set the lid aside, stir and turn off the heat.
In a large bowl put 400 g of sour cream, 4 egg yolks, 5 cloves of crushed garlic and a teaspoon of salt.
Then add 10 tablespoons of the hot juice in turn. Stir after each polish with hot juice.
Pour the juice obtained into the soup pot and mix.
Serve the right soup with vinegar and / or fresh sour cream. For hot taste enthusiasts you can also choose some hot peppers.
Method of preparation
We cut the lamb cut a day earlier and put it in a sling at the shredder and with some respect for Mother Nature we cut it according to the needs we impose on ourselves.
Captain with the back of the string and the ends of the pulp, cut and put in cold water with a little vinegar, washed well and set aside.
Cut the radishes in half, the bojog in four, the mayo in two and rinse with cold water with vinegar to remove the specific smell it has.
We pull the mats with a stick to remove the excess fat, we split them in two, we cut them into smaller pieces and this time we wash them with warm water with vinegar and a little chopped onion.
We turn to vegetables and make the necessary to brew the most delicious soup in the whole country.
For our soup a 10 liter pot is good enough and enough. Half with water, boil it with all the pieces of lamb and make sure to froth well so that the soup is clear and clear.
Chop the onion, carrot and celery but without forgetting the peppers and green onions, put them in a separate pan and add them in the pot over the pieces to boil together.
A secret: a myrtle of this soup is in the thick part of the larch that we cut bigger and put it to boil with everything.
I can already feel the aroma of larch spreading throughout the kitchen.
We heat the borscht to add it to the pot. Season with salt and sour, let it boil for another 10 minutes and remove the pot from the heat to let it rest.
We chop half of the larch leaves and put them in a soup, and we will keep the others for serving.
This soup can be served with hot peppers, sour cream and chopped green larch.
The soup generally arrived on the table of the Romanians from a historical whim, being boiled, first, in the cauldrons and boilers of the spahii troops of the Ottoman Empire. Thus the heads of the spahii regiments were known as soups. Next to their tent was always the tent, where the best belly or ram soups were made. In Turkish the well-known stew is called raven, a word derived from Arabic šorba (šarâb). These words accurately map Ottoman conquests. The Greeks after the conquest of Constantinople, who were intensely Turkish for four centuries, know it as τσορβάς (transliterated: țorbas). They still do today tchorba toptsita, ie a meatball soup. Bulgarians, Serbs, Croats or Albanians also cook it under various names derived from the Turkish word. Bulgarians, for example, cook Shkembe drank which somehow resembles belly soup. 
In the 17th and 18th centuries, the people of Bucharest prepared a dish called "pacea", made from sheep's feet or veal, drizzled with egg and vinegar, similar to belly soup. 
The belly soup was domesticated in Romania. It was said: "Because it was taken over by Ottoman rule, it was also its fate." Literally, because vinegar was a Romanian addition to this soup (in the absence of lemon), as well as vegetables.  Today, in higher restaurants, vinegar is not used, as it is said to be unfavorable to taste.
For Romanian belly soup, many more ingredients are taken than for similar soups from other countries. Need: water or meat soup, meat (beef belly, veal or pork legs, beef bones with marrow), vegetables (onions, carrots, celery, parsley root, garlic, red pepper), spices and greens (salt, peppercorns, bay leaves, mujdei, green parsley, larch, celery leaves, hot peppers) such as egg yolks, sour cream, lemon-based sour, lemon salt, wine vinegar or borscht). 
The greatest consumption of time is when cleaning and boiling the belly (it is necessary to wash it several times, being each time grated with salt, then put, for 2-3 hours, in a bowl with water in which it dissolved a tablespoon of baking soda, after the meat needs to be rinsed very well, finally it is boiled for up to three hours) along with other meat ingredients such as vegetables, pepper and bay leaves. Julienne chopped carrots and red peppers are fried in an extra pan. Once cooked, the belly is strained from the juice (which is kept) and cut into "noodles" (8 to 0.5 cm). Bring the juice to a boil with the belly, and add the carrot as well as the fried red pepper, the juice, the greens, matching it sour. Taken from the heat, add a mixture of cream, egg yolks and a pinch of hot juice to the soup. Serve with hot peppers. 
Of course, you can buy belly already cooked, fresh or frozen. But without the original juice, the soup will lack the typical taste.
Journalist and writer Radu Anton Roman wrote: "This dish seems to be made for drunken bartenders, but it has the most sophisticated and demanding way of preparation in all Romanian cuisine. It's sour and sweet, warm and velvety, greasy, but delicate, eclectic and simple at the same time. ” 
Pork soup with couscous pasta
I haven't introduced the pig to the dwarf's diet yet. Now is the first time. I sat and weighed the situation. He's been haunting me for a long time. As the studies fail to agree, I thought it was time to get acquainted with pork. It is the commercial chicken village that he only accepts in soup / soup. Pork seems to be an alternative. And this one to buy, because otherwise, where? I stopped on the chop. A good soup came out, which he chewed with pleasure and which, according to the signs, he liked well. It means I put pork on the list.
4 pork chops
1 parsley root
1 piece of leek 4-5 cm
2 teaspoons of tomato paste (I managed to find only one of the tomatoes)
1 tablespoon oil
salt to taste / preferences / not at all
50 gr of couscous pasta
1 tablespoon oil
1 teaspoon larch
spices: bay leaf, mustard seeds, coriander seeds
3 & # 8211 3.5 l of water
I boiled the pork separately for 10 minutes, then I moved it to the pot in which I cooked the soup. The water in the pot was also about to boil. I added the vegetables and spices and let them simmer for 40-45 minutes. I added couscous pasta and tomato paste. After 5 minutes I added the oil. I left it for another 5 minutes and turned off the stove. I adjusted the sourness, adding 0 teaspoon of lemon and always tasting. I put the larch and Voila! The dwarf's first pork soup! A total success!
1. For the lamb soup, boil the head and the pieces of lamb in salted water. Before it starts to boil, take the foam. This process is important because the juice can remain cloudy.
2. Peel the vegetables and add them to the soup, then let them boil together with the pieces of meat for an hour. The important thing is that it should not boil because the lamb is falling apart.
3. When both the meat and vegetables have boiled, pour the boiled borsch separately and strained and add 2-3 tablespoons of rice, a few green larch leaves and green onion tails. Bring the rice to a boil and cover with a lid.
4. Meanwhile, in a bowl, rub an egg yolk with 2-3 tablespoons of cream. After the lamb soup is done, turn off the heat and pour the cream, stirring carefully so as not to form lumps. Serve garnished with green larch.
Lamb soup & # 8211 excellent not only during Easter
How to make a soup of pipote and hearts with cream and garlic?
Ingredients for pipote soup and chicken hearts
I had almost 1 kg of pipettes and chicken hearts that I drained in a strainer.
I cleaned the carrots and shaved them on the large grater. I also prepared my garlic for the end.
PIG TARANEASCA PIG
Peasant soup with pork it is tasty and easy to prepare. What I like most about this peasant pork soup is the multitude of vegetables and their colors.
We can be sour peasant pork soup with sour cabbage juice (cabbage dies), but also with borscht, lamiae juice, corcoduse or sour plum juice, green grape juice (unripe) & # 8211 depending on habits, season and tastes.
I think it's one of my favorite soups on cooler days. It is delicious, with good taste, for which there is no need to use commercial soup cubes. If you're still in the habit of this (I'm thinking now of my neighbor who often puts Magi or Knorr cubes in soups, because that's how her husband likes them), I recommend you try organic cubes. They are commercially available in Plafar or you can order online.
I tell you you don't need additives for peasant pork soup. Vegetables and meat are enough to contribute to its flavor. If you want to try other peasant soups cooked by me, I recommend peasant chicken soup or peasant vegetable soup.
Other pork soup recipes find in this post: pork soup with sour cream and tarragon, soup with fork bones, Hungarian soup with bay leaf, Moldovan pork soup and much more. I recommend you try them all.
We like larch in soups. There are people who are not attracted to this greenery full of flavors, so it can be replaced with green parsley, put in the pot after the fire is stopped.
I didn't put the cream in the soup. In Moldova, sour cream is placed on the table and everyone puts as much as they want on their plate. In Transylvania, the cream reaches the pot, in all the soup.
I now let you see the list of ingredients and how to prepare pork for peasant soup.
600 g pork & # 8211 I used pork chop
1 large onion (120-150g)
100 g carrots
100 g celery
100 g parsnips
100 g peas
100 g green beans
50 g green bell peppers
50 g red bell peppers
100 g potatoes
100 ml of tomato juice
700-800 ml of cabbage juice / borscht / juice from 1 lemon & # 8211 if lemon is used, fill with 700 ml of water.
2-3 twigs on the stalk
a few peppercorns
2 tablespoons oil
To be served:
To start, we wash the meat, cut it into larger cubes and boil it, taking care to take the foam as many times as necessary. We also put the cabbage juice / borscht to boil separately. Washed and cleaned vegetables are cut into cubes or slices, depending on your preferences.
Saute onions in hot oil, then add the rest of the vegetables (except potatoes) and sauté together.
When the meat is almost cooked, add the hardened vegetables, salt and pepper. Boil them together for 1-2 minutes, then add the potatoes.
Pour the water about 2 fingers over the ingredients and let it boil over low heat, taking the foam as many times as necessary and filling with water if it evaporates too much.
5 minutes before turning off the heat, pour the cabbage juice (pre-cooked) and the tomato juice. Boil the larch leaves and let the soup boil over medium heat.
After this soup you feel that you are charging your batteries for the rest of the day. Serve hot with green parsley.