Pork bone soup with cabbage juice

Pork bone soup with cabbage juice is a traditional, comforting dish, perfect for the cool autumn and winter days. This recipe will not only warm your soul but also bring a touch of nostalgia, reminding you of bountiful family meals. Additionally, bone soup is an ideal choice for those who appreciate the rich flavor of pork and the nutritional benefits of fresh or frozen vegetables.

Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Number of servings: 6-8

Ingredients:
- 1 kg pork bones (choose marrow bones for a richer flavor)
- 1 large onion (preferably white for a milder taste)
- 1 carrot (for added sweetness)
- 400 g seasonal frozen vegetables (preferably a mix of peas, carrots, and green beans)
- 2-3 celery stalks (frozen or fresh, as preferred)
- 1 handful of green beans (frozen or fresh)
- 2 potatoes (to make the soup heartier)
- 200 g canned tomatoes (or fresh, depending on the season)
- 700 ml cabbage juice (or to taste, for a pleasant acidity)
- Salt (to taste)
- Garlic (optional, for extra flavor)
- Greens (lovage and parsley, for a colorful and aromatic touch)

Preparation:

1. Prepare the bones: Start by thoroughly washing the pork bones under cold running water. This step is essential to remove impurities and achieve a clear and tasty soup.

2. Initial boiling: Place the bones in a large pot and add cold water until they are completely covered. Set the pot over medium heat and bring to a boil.

3. Remove the foam: As the water begins to boil, foam will form on the surface. Use a skimmer to remove it. This step will help achieve a clearer and less cloudy soup.

4. Simmer: Once you have removed the foam, reduce the heat to low. Let the bones simmer for about 45 minutes until the meat is tender and easily falls off the bones.

5. Add the vegetables: While the bones are simmering, chop the onion and carrot. Add them to the pot, along with the frozen vegetables and the other diced vegetables. These will add a fresh taste and pleasant texture to the soup.

6. Soup thickens: Let it simmer on low heat for 15-20 minutes until the vegetables are well cooked. Add the canned tomatoes and mix well.

7. Add acidity: After about 10 minutes, add the cabbage juice. This is when the soup will acquire its distinctive character. You can adjust the amount of cabbage juice according to your personal taste.

8. Adjust the flavor: Taste the soup and add salt if necessary. If you prefer a stronger flavor, you can also add a bit of crushed garlic to enhance the aroma.

9. Final touches: Once all the ingredients are well combined and cooked, add the finely chopped greens, lovage, and parsley for a fresh note. Let it simmer for a few minutes, then remove the pot from the heat.

10. Serving: Pork bone soup is served hot, with a slice of homemade bread on the side. It can be accompanied by hot peppers or sour cream, depending on your preferences.

Practical tips:

- Choose ingredients carefully: Use marrow bones, as they add a rich flavor and higher nutritional content. If you have smoked pork bones available, they can add a unique aroma to the soup.

- Frozen vegetables: If you don't have fresh vegetables, frozen vegetables are an excellent choice, as they retain most of the nutrients and are convenient.

- Variations: You can experiment with different types of vegetables, such as zucchini, turnips, or even fresh cabbage, to create a unique soup.

- Complementary recipes: This soup pairs wonderfully with warm polenta or a summer salad.

- Nutritional benefits: Bone soup is rich in protein, collagen, and essential minerals that are beneficial for joints and skin. Additionally, the vegetables contribute vitamins and fiber, promoting healthy digestion.

Frequently asked questions:

- Can I use beef bones instead of pork bones? Yes, you can replace pork bones with beef bones, but the taste and texture will be different. You will get a less fatty soup, but just as flavorful.

- How long can the soup be stored? Bone soup can be kept in the refrigerator for 3-4 days. You can also freeze it for later consumption.

- Is it possible to make this soup vegetarian? Although the traditional recipe includes meat, you can adapt it by using vegetable broth and adding more vegetables for a complex flavor.

Pork bone soup with cabbage juice is not just a recipe, but an experience. I invite you to try it and discover its unmistakable flavor, which combines tradition and comfort. Enjoy!

 Ingredients: 1 kg pork bones, 1 large onion, 1 carrot, 200 g frozen green beans, 2 potatoes, 700 ml sauerkraut juice (or to taste), salt, lovage, parsley.