Pork soup

The first time I made this soup was on a cold evening when I only had some pork belly and a few vegetables in the fridge. It's not the kind of recipe for special occasions, but I think it's the best way to turn ordinary ingredients into a good, hearty meal. I usually add lovage because without it, I feel like something is missing from the typical flavor.

Quick Info

Total time: 1 hour 30 minutes
Servings: 6
Difficulty: easy

Ingredients

500 g fresh pork belly (with more meat on the bone)
2 medium carrots
1 large yellow onion
1 small parsley root
1 slice of celery (about 70 g)
1 bell pepper (yellow or red)
2 ripe tomatoes (or 150 ml tomato juice if it's not in season)
1 handful of noodles (approximately 50 g)
1 bunch of fresh lovage
1.5 l water
1-2 tablespoons borscht (or magic borscht, to taste)
1 teaspoon salt
black pepper to taste

Preparation

1. Wash the pork belly well under cold running water. Cut it into suitable pieces to fit easily in the pot.

2. Place the pork belly in a large pot, cover with cold water, and add salt. Let it boil over medium heat, uncovered, and skim off any foam that forms on top. About 20-25 minutes is enough to clarify it.

3. In the meantime, peel all the vegetables. Chop the onion finely. Dice the carrots, parsley, and celery into small cubes. Cut the bell pepper and tomatoes similarly, small enough to cook quickly and be noticeable in every spoonful.

4. After the pork belly has boiled a bit and no longer produces foam, add all the vegetables. Let it simmer on low heat, slowly, for about another 35-40 minutes. If the vegetables are finely chopped, they will cook quickly.

5. In the last 10 minutes, add the noodles and stir a few times to prevent them from sticking to the bottom. If you want the soup thicker, you can add more noodles.

6. Finally, sour it with borscht or "magic borscht," depending on how sour you like it. I only add the borscht after all the vegetables and noodles have boiled; otherwise, it tends to toughen the meat.

7. Sprinkle finely chopped lovage immediately after turning off the heat. Cover the pot and let it sit for 5-10 minutes with the lid on to blend the flavors.

Why I make this recipe often

It's a soup that can be made without hassle, it's filling, and it’s the kind of dish you can reheat without problems. It doesn't require many expensive ingredients. I like that once the meat is boiled, the rest almost takes care of itself, and you can vary the vegetables based on what you have on hand.

Tips and variations

Tips
- When skimming the pork belly, use a slotted spoon or a small strainer. If you don't skim, the broth won't be clear.
- If using homemade raw borscht, boil it separately before pouring it into the soup. This avoids a slightly bitter taste.
- Noodles can be replaced with homemade pasta if you have the time and desire to roll out the dough.
- Taste the meat before turning off the heat; sometimes, the pieces on the bone are tougher and need a few extra minutes.

Substitutions
- Pork belly can be replaced with other cuts of pork, such as shoulder or belly, but the broth is tastier with the bone.
- If you don't have lovage, you can use fresh parsley, but it won't have quite the same flavor.
- In the absence of borscht, you can use a bit of lemon juice or vinegar if you just want a hint of sourness.

Variations
- You can add diced potatoes if you want a thicker soup.
- Sometimes I also add a handful of green beans or zucchini in spring or summer.
- When I want a richer soup, I add a beaten egg yolk with a bit of sour cream at the end (Greek-style).

Serving ideas
- It goes well with hot peppers.
- A slice of homemade bread and this soup can satisfy any hunger at any time.
- If you’re not on a diet, a bit of sour cream in the bowl changes the taste quite a bit.

Frequently asked questions

What can I do if I don't have borscht or "magic borscht"?
You can sour the soup with lemon juice or vinegar, but add a little at a time and taste after each spoonful to avoid it being too sour.

Can I use boneless meat?
Yes, but the broth won't be as full-flavored. The bone adds more richness. If you have no choice, add a few extra peppercorns and maybe a little more celery.

What type of noodles do you use?
Any thin noodles work, but I prefer the classic durum wheat ones; they cook quickly and don't soak up too much when reheating.

Can I freeze this soup?
Yes, but the noodles tend to get too soft after thawing. If you plan to freeze it, it's better to boil the noodles separately when reheating.

What is the appropriate portion for children?
Usually, half of an adult portion is enough, but without too much borscht or pepper if it's for small children.

Nutritional values (per serving, estimated)

Calories: 230
Protein: 16 g
Fat: 12 g
Carbohydrates: 13 g
Fiber: 2.5 g

Values may vary depending on the cut of pork you use and the amount of noodles. Without sour cream at serving, the recipe remains quite balanced in macronutrients.

Storage and reheating

The soup lasts 3 days in the fridge in a covered container. When reheating, use low heat, so the noodles don’t break apart. If it has thickened or the liquid has reduced, you can add a little water or a splash of borscht. I’ve noticed that the next day the flavor is even better, so I don’t hesitate to make a larger pot from the start.

 Ingredients: 500g fresh pork ribs vegetable (tomatoes, carrots, celery, bell peppers, parsley, onion) lovage magic bors salt, pepper a handful of noodles

 Tags:  pork soup