Pork soup (Greek style)

Greek-style pork soup is a traditional recipe that combines the rich flavors of meat with the freshness of vegetables. This soup is not only nourishing but also comforting, perfect for a family meal or to impress guests. Additionally, preparing it is an opportunity to connect with the culinary traditions that surround us, bringing a touch of history to your plate.

Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Servings: 5

Ingredients:
- 500 g pork shoulder with bone
- 100 g carrots
- 100 g celery root
- 100 g parsley root
- 100 g parsnip root
- 100 g onion
- 4-5 medium potatoes
- 50 g rice
- 100 g sour cream or yogurt (optional)
- 200 g eggs (2 pieces)
- 1 bunch of fresh dill
- lemon salt and regular salt to taste

Step 1: Preparing the meat
Start by washing the pork well and cutting it into appropriately sized cubes. Make sure to remove any excess fat for a lighter soup. The meat with bone will give a rich flavor to your soup, so don’t skip it.

Step 2: Preparing the vegetables
Peel the carrots, parsley, parsnip, and celery, then wash them well under cold running water. Cut them into small cubes so they cook evenly. The onion should be finely chopped, and the potatoes need to be peeled and cut into larger cubes to retain their texture in the soup.

Step 3: Cooking the ingredients
In a large pot, place the pork cubes in cold water, adding a teaspoon of salt. Let the meat boil over medium heat for 30 minutes, skimming off the foam that forms on the surface to achieve a clear broth. This step ensures your soup will have a pleasant texture.

Step 4: Adding the vegetables
After 30 minutes, add the chopped vegetables (carrots, celery, parsley, parsnip) and the chopped onion. Continue to boil everything for 15 minutes. Then, you can add the potatoes and rice, letting everything simmer for another 15-20 minutes until all ingredients are tender.

Step 5: Finishing the soup
In a separate bowl, beat the two eggs and gradually add a few tablespoons of hot broth from the soup while constantly stirring to prevent the eggs from curdling. This process is called tempering and helps achieve a creamy texture. Once you have a homogeneous mixture, pour it into the soup, stirring well.

Step 6: Flavoring
Add sour cream or yogurt, as preferred, for extra creaminess and a refined taste. This will give the soup an interesting flavor and a velvety texture. Don’t forget to add lemon salt and regular salt to taste to balance the flavors.

Step 7: Serving
Greek-style pork soup is served hot, sprinkled with freshly chopped dill. You can accompany the soup with a slice of fresh bread or crunchy croutons. This recipe pairs perfectly with a glass of dry white wine or a fragrant herbal tea.

Helpful tips:
- You can experiment with other vegetables, such as zucchini or bell peppers, to add variety.
- If you prefer a lighter version, you can replace the sour cream with low-fat yogurt.
- The soup can be stored in the refrigerator for 2-3 days, and the flavor improves as it cools and the flavors meld.

Nutritional benefits:
Greek-style pork soup is an excellent source of protein, vitamins, and minerals. The vegetables add fiber and antioxidants, making this recipe a healthy and nourishing option.

Frequently asked questions:
1. Can I use chicken instead of pork?
Yes, you can substitute pork with chicken for a lighter version of the soup.

2. How long can I keep the soup in the refrigerator?
The soup can be kept in the refrigerator for 2-3 days, but make sure to store it in an airtight container.

3. Is the soup freezable?
Yes, the soup can be frozen, but it is recommended to do so without sour cream or yogurt, adding them only at serving time.

Greek-style pork soup is not just a simple dish but a culinary experience that will fill your home with delicious aromas and bring joy to your table. Try it and let yourself be carried away by its rich flavors!

 Ingredients: For 5 servings: pork chop with bone - 500 g, carrots - 100 g, celery root - 100 g, parsley root - 100 g, parsnip root - 100 g, onion - 100 g, potatoes - 4-5, rice - 50 g, sour cream/yogurt - 100 g/200 g, eggs - 2, egg yolks, fresh dill - 1 bunch, lemon juice and salt to taste.

 Tags:  soup recipes soups meat soup