Potato soup with pieces of pork
Potato soup with pieces of pork - A Hearty Indulgence for the Soul
Potato soup with pork is a traditional dish beloved by many, often considered the favorite food on cold days or when we crave comfort. With a mix of aromatic vegetables and tender meat, this soup quickly becomes a family favorite. Moreover, it is a simple and tasty recipe, perfect for those who want to bring a touch of warmth to their soul through cooking. Before we get to work, let’s explore a bit of the history of this soup that has delighted many generations.
Potato soup with pork is often associated with Sunday meals when the family gathers to enjoy dishes cooked with love. This recipe has evolved over time, with each housewife adding her personal touch, whether by including special spices or variations of ingredients. Whether served with a spoonful of sour cream or plain, this soup remains a symbol of comfort and warmth at home.
Preparation time: 15 minutes
Cooking time: 60 minutes
Total time: 75 minutes
Number of servings: 6-8
Ingredients:
- 400 g pork shoulder (choose a piece with a bit of fat for a richer taste)
- 2 medium yellow onions (onion adds sweetness, so don’t skip it)
- 1 leek (for a subtle and delicate flavor)
- 1 large carrot (the carrot brings a hint of sweetness)
- 1 parsley root (for a fresh and aromatic taste)
- 1 piece of parsnip (adds depth to the flavors)
- 1 slice of celeriac (adds a distinct but wonderful taste)
- 1 bell pepper (for a touch of color and sweetness)
- 4-5 red potatoes (red potatoes are creamier and hold up well in soup)
- 1 tablespoon sea salt (helps enhance the flavor)
- 1 teaspoon freshly ground pepper (for a bit of spiciness)
- 1 tablespoon olive oil (for a tasty base)
- 1 bay leaf (for a fragrant aroma)
- 1 teaspoon dried thyme (a spice that goes wonderfully with meat and vegetables)
- 200 ml tomato puree (for a hint of acidity and color)
Step-by-step preparation:
1. Preparing the ingredients: Start by cleaning all the vegetables. Dice the onion, leek, carrot, parsley root, parsnip, and bell pepper into small cubes. This will help them cook evenly and allow the flavors to blend better. Peel and cube the red potatoes, but you can leave them until last to prevent oxidation.
2. Sauté the vegetables: In a large pot, add the olive oil and heat it over medium heat. Add the onion, leek, carrot, parsley root, parsnip, and bell pepper. Sauté for about 10 minutes, stirring occasionally until they become slightly translucent and the flavors are released.
3. Add the meat: Cut the pork shoulder into cubes of about 2-3 cm. Add the meat to the pot and mix well. Let it brown slightly for 5-7 minutes.
4. Boil the soup: Add 3000 ml of water to the pot, then season with salt, pepper, bay leaves, and thyme. Partially cover the pot and let it simmer over medium heat for 35 minutes until the meat becomes tender.
5. Potatoes and puree: After the meat is cooked, add the cubed potatoes and let it boil for another 15 minutes. Finally, add the tomato puree and let it simmer for another 10 minutes so all the flavors can incorporate.
6. Serving: The soup is ready, and the aroma wafting through the kitchen will make your mouth water! Serve the soup hot, with a spoonful of sour cream on top if desired. You can also sprinkle some freshly chopped parsley for a fresher look.
Useful tips:
- If you want to add extra flavor, you can use homemade tomato puree.
- The soup is even tastier the next day when the flavors have had time to develop.
- If you prefer a spicier version, add a bit of chili pepper during the sautéing stage of the vegetables.
Frequently asked questions:
- Can I use another type of meat? Yes, you can substitute pork with chicken or beef, but the cooking time will change.
- How long does the soup keep? The soup is good in the fridge for 3-4 days, but make sure to store it in an airtight container.
- Can the soup be frozen? Yes, the soup can be frozen, but it’s better not to add sour cream until thawed.
Potato soup with pork pairs perfectly with a slice of fresh bread or polenta. Additionally, a glass of white wine or a light beer would be the ideal accompaniment to complete this feast.
So, let’s get cooking! With each step, you will discover the joy of creating a delicious dish that will bring smiles to the faces of your loved ones. Happy cooking and enjoy your meal!
Ingredients: approximately 400 g pork shoulder 2 pieces yellow onion 1 piece leek 1 large carrot 1 piece root parsley 1 piece parsnip 1 slice celery root 1 piece bell pepper 4-5 pieces red potatoes from Covasna 1 tablespoon sea salt 1 teaspoon freshly ground pepper 1 tablespoon olive oil 1 piece bay leaf 1 teaspoon dried thyme approximately 200 ml tomato paste
