Soup of the Hunter

 Ingredients: For 4 l of soup: 1 kg of wild boar bones (bones detached from the neck with a bit of meat, but pork bones work just as well) 2 carrots 200 g green peas (can be frozen) 200 g green bean pods herbs (lovage, celery, I used a mix of herbs for soups that includes ground tomatoes) 3-4 peeled and diced tomatoes about 400 g of cabbage 4 tablespoons of Maggi vegetable borscht for souring salt to taste

To prepare a delicious mixture of herbs with wild boar bones, the beginning is essential. In a large pot, we place the wild boar bones, which we have washed well to remove impurities, in 5 liters of cold water. We add two tablespoons of salt, which will help intensify the flavors during boiling. We bring the water to a boil, then reduce the heat to a minimum and let the bones simmer on low heat, skimming periodically to remove the foam that forms on the surface. This step is important to achieve a clear and savory soup.

While the bones are boiling, we take care of the vegetables. We peel the carrots and cut them into evenly sized cubes, which will contribute to a pleasant texture of the soup. When the meat on the bones is boiled for more than half, we add the diced carrots. They will add sweetness and a vibrant color to the dish. After the carrots have cooked halfway, we add the peas, beans, and finely chopped curly cabbage. These vegetables will not only enrich the flavor of the soup but also add extra nutrients.

We let it simmer on low heat, stirring occasionally to ensure nothing sticks to the bottom of the pot. In the meantime, we take care of the herbs. We chop the dill, lovage, and parsley finely. These aromatic herbs are essential to provide a fresh and invigorating taste to the soup. We also peel the tomatoes, cutting them into cubes, thus adding a note of acidity to the dish.

When the vegetables are almost cooked, we add the tomatoes and let them boil together for about 10 minutes. It is the ideal time to check the taste of the soup and add salt to preference, thus balancing the flavors. Then, we add the Maggie Borscht, being careful to use one tablespoon for every liter of soup. In our case, we opted for 4 tablespoons, due to the presence of tomatoes in the herb mixture.

We let everything boil for another 10 minutes, making sure all flavors have perfectly combined. Finally, we sprinkle the finely chopped herbs, with an emphasis on fresh lovage, which will add an unmistakable aroma. The soup is now ready to serve, and its inviting aroma will surely gather the whole family around the table. Enjoy your meal!

 Tags:  greenery meat carrots cabbage soups tomatoes bean borscht pea pig gluten-free recipes lactose-free recipes