Sweet cabbage soup, with pork bones

Sweet cabbage soup with pork bones: A melody of flavors and tradition

Sweet cabbage soup is one of those recipes that reminds us of childhood and family meals. This soup is not just a simple dish, but a flavorful experience that is prepared with patience and love. A world of flavors blends in this recipe, and the pork bones provide a delicious and hearty base. Moreover, it is a nutritious soup, full of vitamins, that will warm both the soul and body, especially on chilly days.

Preparation time: 15 minutes
Cooking time: 1 hour and 30 minutes
Total time: 1 hour and 45 minutes
Servings: 8

Ingredients:

- 600 g pork bones (preferably tails)
- 1.5 kg raw cabbage
- 1 tablespoon sunflower oil
- 2 carrots
- 1 celery root
- 1 parsnip
- 1 onion
- 1 red bell pepper
- 1 green hot pepper (optional)
- 1 bunch of fresh dill
- Salt and pepper to taste
- For dressing (optional):
- 500 g yogurt
- 1 egg
- 1 tablespoon of cornstarch

The history of sweet cabbage soup is closely connected to the culinary traditions of many cultures, often prepared in the cold season to provide high nutritional value. Cabbage, an extremely versatile vegetable, is rich in vitamin C, and the pork bones contribute to a rich taste and a creamy texture.

Step by step to perfection:

1. Preparing the soup base: Start by washing the pork bones well. If you have a pressure cooker, it will speed up the cooking process. Place the washed bones in a large pot, add 5 liters of cold water, a teaspoon of salt, and a few peppercorns. Place the pot on the heat and let it boil for 1 hour, or until the meat on the bones easily separates. If using a regular pot, it may take longer, so be patient.

2. Preparing the cabbage: In another pot, pour about 3 liters of water, add a teaspoon of salt, and put it on the heat. Meanwhile, cut the cabbage into thin strips. When the water starts to boil, add the cabbage and let it cook for a maximum of 5 minutes, just to blanch it slightly. Then, drain the cabbage in a colander and set it aside.

3. Preparing the vegetables: Peel the carrots, celery, parsnip, and onion. Cut them into small cubes. In a large pot (where you will prepare the soup), add a tablespoon of oil and heat it. When the oil is hot, add the onion and sauté for one minute, then add the bell pepper and, after 2-3 minutes, the rest of the chopped vegetables. Mix well.

4. Combining the ingredients: Empty the blanched cabbage into the pot with the vegetables and add the bone broth, which you can strain to remove any impurities. Season with salt and pepper and let everything boil for 25-30 minutes.

5. Finishing the soup: While the soup is boiling, remove the meat from the bones and cut it into small pieces. Chop the dill finely and set it aside for the end. About 10 minutes before turning off the heat, add the meat to the pot with the soup.

6. Dressing the soup: If you want to dress the soup with yogurt or sour cream, in a mixing bowl, add the yogurt, egg, and cornstarch. Blend on low speed for a few seconds, then increase the speed for 2 minutes. Add a few ladles of hot soup to the yogurt mixture, blend, and pour everything into the pot with the soup. Mix well and let it cook for another 2-3 minutes. Add the chopped dill and season with salt and pepper if necessary. Turn off the heat.

7. Serving: The soup is now ready! Serve it hot, with a slice of fresh bread on the side and, if desired, a squeeze of lemon juice for an extra touch of freshness. You can pair this soup with a dry white wine or a light beer, which will enhance the flavors.

Practical tips:
- Choose bones with plenty of meat for a richer flavor. Tails are ideal, but you can use any type of pork bones.
- Sweet cabbage should be fresh, and if you have the chance, choose seasonal cabbage.
- If you like more intense flavors, you can add a few bay leaves or some allspice berries during boiling.

Frequently asked questions:
- Can I use beef bones instead of pork? Yes, the result will be different, but just as delicious.
- How long can the soup be kept? The soup can be stored in the fridge for 3-4 days and tastes even better the next day.
- How can I make the soup spicier? Add more hot pepper or even a teaspoon of hot pepper paste.

Nutrition:
This soup is an excellent source of protein from meat, vitamins, and fiber from vegetables. Cabbage is rich in vitamin C and has antioxidant properties, while carrots contribute beta-carotene, beneficial for healthy vision.

Possible variations:
- Instead of yogurt, you can use sour cream, but make sure it is at room temperature to avoid curdling.
- You can also add other vegetables, such as zucchini or potatoes, to diversify the recipe.

Now it's time to start cooking! This sweet cabbage soup with pork bones will bring a touch of warmth and joy to your table. Enjoy your meal!

 Ingredients: Ingredients: (5L soup) 600g pork bones (I used 3 tails) 1.5 kg raw cabbage 1 tablespoon oil 2 carrots 1 celery root 1 parsnip 1 onion 1 red bell pepper 1 green hot pepper (optional) 1 bunch of fresh dill Salt and pepper For dressing (optional) 500g yogurt 1 egg 1 tablespoon starch