Soup with pork bones and vegetables
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Today I made a soup with pork bones. After so much hard food it goes great and a juice. It turned out really good.
- 6 pork bones
- 1 cup rice
- 5 potatoes
- 1 medium onion
- 1 pepper
- 2 carrots
- 1 parsnip
- 1 clove of garlic
- 1 cup chopped pepper
- Tomato juice
- 1 tablespoon tomato paste
- 2 bay leaves
- 1 cup peas
- 1 bunch of parsley
Preparation time: less than 90 minutes
RECIPE PREPARATION Soup with pork bones and vegetables:
In a 4 liter pot put boiling water with salt. We wash the pork bones and then we put them in the water after it has boiled. Let it boil for about 1 hour. Foam. Meanwhile, clean, wash and chop the diced vegetables.
We put the whole garlic clove. After an hour has passed, we boil the vegetables together with the 2 bay leaves. Add the rice and stir from time to time. After 10 minutes add the chopped pepper, tomato juice and a tablespoon of tomato paste.
Add salt to taste. If you want you can sour it with borscht or lemon juice. We served sour cream and hot pepper soup.
Necessary pork bone soup with tarragon
- 1.5kg fresh pork bones loaded with meat & # 8211 string of pork and other bones
- 1 onion
- 1 carrot
- 1 small celery
- 1 parsnip
- 1 parsley root
- 500 gr cream
- 4-5 egg yolks
- 1 tablespoon horseradish in vinegar
- 3 cloves of garlic
- 500 ml of cabbage juice
- tarragon in vinegar, dry or fresh
- salt, pepper, optional paprika
We break and cut the bones into pieces, wash them in cold water, put them to boil in a pot of hot water. Let it boil and as it forms a foam, remove it.
Meanwhile, clean and chop the vegetables. The strong participation of the 4 roots & # 8211 celery, carrot, parsnip and parsley root & # 8211 fully rounds off the taste of this soup. After frying the stew well, add the vegetables and let it boil for about 1 hour, until the meat comes off the bone slightly. Add the cabbage juice and wait for it to start boiling again.
In a bowl put the cream, egg yolks, horseradish and crushed garlic. We mix them and mix well with a whisk. Take 2-3 tablespoons of hot juice from the pot and put in the bowl, stirring gently. This raises the temperature of the liezon and eliminates the risk of cheese. We straighten the soup with lychee, bring a few more boils and flavor it fully with tarragon. Taste, season with salt and give a pepper powder.
Pork bone soup with tarragon fills the kitchen with a fragrance that invites you to dinner. It is eaten hot, and I sometimes give it a hot paprika powder.
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Meat dishes 500 gr pork liver 500 gr pork kidney 500 gr pork heart 500 gr lean pork 500 gr pork sausages 1 head of garlic 300 ml oil
Portion the bones and leave them for 20 minutes. in hot water.
Put 1 1/2 l. Water in a pot and put it on the fire.
Peel the onion, pepper, carrot, celery, parsley root and parsley, wash them, then chop them into small cubes and put them in the soup pot.
When they are half cooked, add the smoked bones.
Boil for another 20 minutes and add the tomato juice.
After 10 minutes add the cabbage juice.
When the foam has disappeared, turn off the heat and turn off the washed and finely chopped larch.
Transylvanian smoked bone soup
Prepare Transylvanian soup of smoked bones after this recipe and you will turn your whole family on its back! And absolutely delicious!
1 kg of smoked pork bones
Wash the smoked bones well and put them to boil. After boiling in the first water, the foam is removed, drained, drained and boiled again in clean water.
Finely chop the onion, put the carrot on the grater and add it together with the boiled rice. Season with salt and pepper. Boil the boron separately and then add the rest of the ingredients.
Mix the egg whites well with the egg yolks and a pepper powder and then add over the boron. Allow the soup to boil, and at the end sprinkle with finely chopped parsley.
Re & # 539et & # 259 de Vasilica Burcea, Cernavod & # 259, jud. Constan & # 539a
Photo: Transylvanian soup of smoked bones & ndash photo reader & ndash Archive & # 259 Burda Rom & acircnia
Vegetable soup with pork bones and greens
Vegetable soup with pork bones and greenery from: pork bones, tomatoes, potatoes, carrots, bell peppers, zucchini, celery, green beans, peas, salt, onions, lemon salt, oil, parsley, larch.
- 1 kg of pork bones
- 500 g tomatoes
- 300 g potatoes
- 3 carrots
- 3 bell peppers
- 1 zucchini
- 1 small celery
- 150 g green beans
- 200 g peas
- 3 onions
- lemon salt
Method of preparation:
Put the bones to boil in salted water, froth as many times as needed and let it boil for at least 1 hour. Cut the carrots, peppers and celery into cubes and fry them in oil, along with the green beans and onions.
Quench with the juice in which the bones were boiled, then add the peas, diced potatoes and sliced zucchini.
When the vegetables are almost cooked, add the peeled and chopped tomatoes and the lemon salt. At the end, sprinkle the finely chopped parsley and larch and salt, if necessary.
Method of preparation: Boil the beef bones in 4-5 liters of salted water. Leave until the meat comes off the bones easily. Finely chop the two onions and then fry them in a little oil. After it softens and turns golden, add the rice and mix for a few seconds and then pour 50ml of hot water. Leave on the fire for a few minutes until all the water is absorbed and stir continuously. Remove from the heat and allow to cool.
Combine the minced meat with the onion and rice, thyme, eggs, salt and pepper in a bowl. Mix well with a spoon or hand and leave to cool for at least 30 minutes. Remove the meat from the boiled bones and strain the juice into a pot and put it on medium heat.
Put the vegetables in the juice and cook for 10 minutes. Form the meatballs in your hand, put them in the flour and put them in the boiling pot. Boil for 10 minutes. Put the meat removed from the bones and the diced peeled tomatoes. Bring the borscht to a boil and then pour it into the soup pot. Season with salt and pepper to taste. Turn off the heat and put the chopped larch.