Peasant Pork Soup

Peasant Pork Soup – a heartfelt recipe, full of flavors and nostalgia

Preparation time: 30 minutes
Cooking time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 6

Peasant pork soup is a classic dish, often associated with family Sunday meals. This soup is not only nourishing but also full of taste, thanks to the rich combination of vegetables and tender meat. It is a versatile recipe that can be adapted based on the season and available ingredients, so you can experiment with various vegetables to always achieve a delicious soup.

Necessary ingredients:
- 500 grams of pork (bone-free), diced (choose lean meat for a healthier result)
- 1 large onion, finely chopped
- 1 green onion
- 2-3 potatoes, diced
- A handful of green beans, finely chopped
- 1 red bell pepper, diced
- 2 carrots, sliced or diced
- 3-4 peeled tomatoes, diced (or a can of tomatoes for winter)
- A sprig of thyme
- Salt and pepper, to taste
- Borscht (about 250 ml, but adjust to your preference)
- Fresh lovage, finely chopped (don’t be stingy with the amount)

Preparing the soup:

1. Boiling the meat:
In a pressure cooker, add 500 grams of diced pork, one finely chopped large onion, a sprig of thyme, and a little salt. Fill the pot with cold water, ensuring all ingredients are covered. Close the pot and let it boil over medium heat. Once the valve is closed, reduce the heat and let it simmer for 20 minutes. The pressure cooker helps the meat become tender and absorb the flavors.

2. Preparing the vegetables:
Meanwhile, prepare the vegetables. Wash and dice the potatoes, green beans, bell pepper, and carrots. You can peel and dice the tomatoes, and the green onion will be added near the end.

3. Combining the ingredients:
After the meat is boiled, transfer the contents of the pot to a larger vessel, adding the diced vegetables. Let it simmer on low heat for 12-15 minutes until the vegetables are cooked but still slightly crunchy.

4. Finishing the soup:
Add the borscht to the soup, adjusting the quantity according to your preferences. Taste and add salt and pepper as needed. Finally, turn off the heat and add a handful of freshly chopped lovage along with the green onion.

5. Serving:
Let the soup sit for a few minutes before serving. Peasant pork soup can be enjoyed hot or at room temperature. It is delicious alongside a slice of freshly baked homemade bread or with polenta, adding extra consistency and flavor.

Tips and useful advice:

- Beef variant: You can replace pork with beef for a leaner option. The soup will have a different taste but will be equally delicious.

- Seasonal vegetables: Use seasonal vegetables to take advantage of their natural flavors. In summer months, you can add zucchini or eggplant, while in winter, root vegetables are ideal.

- Borscht: If you don’t have fresh borscht, store-bought borscht is a good alternative, but make sure to choose a quality product. Borscht adds a pleasant acidity that balances the rich flavors of the meat and vegetables.

Nutritional benefits:
This soup is rich in nutrients, thanks to the combination of lean meat and various vegetables. Pork provides quality protein, while vegetables are excellent sources of vitamins, minerals, and fiber, contributing to a balanced diet.

Frequently asked questions:

- Can I use frozen vegetables?
Yes, frozen vegetables are a convenient option and can be used, but the flavors may be slightly different from fresh ones.

- How long does the soup last?
Peasant pork soup can be stored in the refrigerator for 2-3 days. If you want to keep it longer, you can freeze individual portions.

- What drinks pair well with this soup?
A hearty soup like this pairs excellently with a dry white wine or, for those who prefer something refreshing, with fresh lemonade.

Peasant pork soup is more than just a meal; it is an experience that brings back memories of family meals, shared stories, and flavors that unite us. So, gather your ingredients and enjoy every step of preparing this delicious soup! Bon appétit!

 Ingredients: We need: 500 grams of pork (without bone, I had it) not very fatty, cut into cubes, a large onion and a green onion, 2-3 potatoes cut into cubes, a handful of green beans chopped finely, red bell pepper cut into pieces, 2 carrots cut into pieces, 3-4 peeled tomatoes, a sprig of thyme, salt, pepper, borscht (I didn't have fresh and used magic borscht, one tablespoon), lovage (don't be stingy with the amount).

 Tags:  soup pig vegetables carrot lovage