Pork soup with cabbage juice
Pork Soup with Cabbage Juice: A Hearty Delight for Warmed Souls
Pork soup with cabbage juice is a traditional dish, a true hug on a plate, combining the intense flavors of pork with the refreshing acidity of cabbage juice. This recipe is not just a simple meal but a story full of memories, often associated with family gatherings during the cold season, when the warmth inside perfectly blends with the rich aroma of fresh ingredients. Moreover, it is a thicker soup that will fill your heart and stomach, providing a sense of comfort and satisfaction.
Preparation Time:
- Soaking Time: 8 hours (overnight)
- Cooking Time: 30 minutes
- Boiling Time: 2 hours
- Total Time: 10 hours and 30 minutes
- Servings: 6
Ingredients Needed:
- 500 ml cabbage juice (amount may vary according to preferences)
- 500 g pork bones (preferably with meat)
- 3 liters water
- 1 piece of celery (approximately 200 g)
- 3 carrots (approximately 300 g)
- 1 parsnip (approximately 150 g)
- 2 large onions
- 2 rolls of noodles (approximately 200 g)
- 3 tablespoons of vegetable mix
- A bunch of fresh parsley
- Salt and pepper to taste
- 1 can of diced tomatoes (approximately 400 g)
Preparing the Ingredients:
Start by soaking the pork bones in cold water overnight. This will help remove impurities and make the meat more tender. In the morning, wash the bones in several waters to ensure they are clean.
Meanwhile, prepare the vegetables: chop the onion into small cubes, peel the celery and leave it whole (this will release its aroma gradually), and cut the carrots and parsnip into thin strips for even cooking.
Boiling the Soup:
1. In a large pot, add the 3 liters of water and the pork bones. Bring everything to a boil over medium heat.
2. Once the water starts boiling, remove the foam that forms on the surface. This step is essential for achieving a clear and tasty soup.
3. Add the prepared vegetables (onion, celery, carrots, and parsnip) and the vegetable mix. Also, tie the parsley stems with a string and add them to the pot to flavor the soup.
4. Let the soup simmer on low heat for about 1 hour, stirring occasionally.
Adding Cabbage Juice:
Once the meat is well cooked, add the cabbage juice. It is recommended to warm it slightly before adding it to the soup. This will help achieve a uniform taste. Gradually add the juice, tasting constantly to adjust the sourness of the soup.
5. Add the diced tomatoes and let the soup come to a boil. These will add a touch of sweetness and a vibrant color to the dish.
6. Season with salt and pepper to taste. It is essential to taste the soup to adjust the seasonings, as each ingredient has its characteristics and can influence the final flavor.
Finalizing the Dish:
7. Add the noodles and let the soup boil for another 5 minutes, until they become tender and absorb the flavors from the soup.
8. Turn off the heat and add the chopped fresh parsley, stirring gently. This will add a touch of freshness and an attractive appearance.
Serving:
Serve the soup hot, alongside a fresh chili pepper and, for an authentic experience, a drink of țuică. This combination will not only enhance the flavor but will also add a pleasant contrast between the warmth of the soup and the spiciness of the pepper.
Tips and Variations:
- If you prefer a tangier soup, you can add more cabbage juice or include a little lemon juice.
- For an extra flavor boost, you can add a few peppercorns and bay leaves during boiling.
- A delicious vegetarian version could be a similar soup using various vegetables and vegetable broth to achieve a rich flavor.
Nutritional Benefits:
This soup is an excellent source of protein due to the pork bones, while the vegetables add essential fiber and vitamins. Cabbage juice is known for its probiotic properties, beneficial for digestion.
Frequently Asked Questions:
1. Can I use chicken instead of pork? Yes, you can adapt the recipe using chicken, but the boiling time will be shorter.
2. How can I make the soup spicier? By adding fresh chili pepper or chili flakes.
3. Can the soup be stored in the fridge? Yes, the soup keeps well in the fridge for 3-4 days, and the flavors will become even more intense.
This dish, full of tradition and warmth, is perfect for cold days or when you need a comforting meal. Try this recipe at home and let yourself be carried away by flavors and memories! Enjoy your meal!
Ingredients: about 0.5 l cabbage juice, a few pork bones, 3 l water, a piece of celery, 3 carrots, 1 parsnip, two rolls of noodles, 3 tablespoons of vegetables, a bunch of fresh parsley, salt, pepper, a can of diced tomatoes, two onions
