Vegetable soup with fresh pig bones

Every time I have some fresh pork bones in the fridge and want a simple meal, I make this soup. It's uncomplicated; everything goes into the pot in a natural order, without any extra steps. The finely chopped vegetables and a bit of borscht at the end give it exactly the flavor I'm looking for. Noodles are optional, but I usually add them for a bit of substance.

Quick Info

Total time: about 1 hour 20 minutes
Preparation time: 15-20 minutes (chopping vegetables, preparing bones)
Cooking time: 1 hour
Servings: 6-8
Difficulty: easy
Recipe type: vegetable soup with pork (bones)

Ingredients

4 fresh pork bones (unsmoked)
1 large onion
2 carrots
1 red bell pepper
1 green bell pepper
1 parsley root
1/2 celery root (not leaves)
a good handful of green beans (can use green or yellow)
5-6 potatoes
salt
pepper
1 and a half tablespoons of tomato paste
1 and a half tablespoons of Magic vegetable borscht
noodles (to taste)
fresh parsley
fresh lovage

Preparation method

1. Clean all the vegetables and chop them into small cubes. I finely chop the onion and roots, while I cut the peppers into pieces similar in size to the carrots. I leave the potatoes fairly large, as they soften quite quickly.

2. Put the pork bones to boil in a separate pot with cold water. Let them reach a boiling point, then skim off the foam. After they've boiled and no longer produce foam, you can drain and rinse them with warm water if you want a clearer soup.

3. Move the bones to a clean pot or back into the same pot with fresh water. Add all the chopped vegetables. Fill with enough water to cover the ingredients well, about 3-4 liters. Partially cover and let it boil over medium heat for about 30 minutes until the vegetables start to soften.

4. After 30 minutes, add the tomato paste (one and a half tablespoons). Add salt and pepper to taste. Stir and let it boil for another 20 minutes. Don't rush to add salt at the beginning, so it doesn't become too salty after the liquid reduces.

5. When the vegetables are well cooked, add one and a half tablespoons of Magic vegetable borscht (or to your preference, depending on how sour you want the soup). Add the noodles and let it boil for another 5 minutes. The noodles cook quickly, so no need for more time.

6. Turn off the heat. Chop the fresh parsley and lovage and add them directly to the soup for an extra touch of freshness.

Why I make this recipe often

It's a soup I can quickly get on the stove, and there's not much to clean up afterward. The bones add great flavor, even if they don't have much meat. The ingredients are simple and always available. If there are leftovers, reheat well the next day.

Tips and variations

Tips

1. I use fresh, unsmoked bones for a cleaner taste that pairs well with the vegetables.
2. When skimming the bones, I don’t let them boil too hard so the soup doesn’t get cloudy.
3. Adjust the amount of Magic borscht to taste. If you don’t want it too sour, start with less and add more at the end if needed.

Substitutions

1. If you don’t have Magic borscht, you can use regular borscht or a bit of lemon juice, but the final taste won’t be the same.
2. The green beans can be replaced with zucchini or peas if you have them on hand.
3. You can skip the noodles if you don’t have any or don’t want to use them.

Variations

1. If you want the soup without meat, skip the bones and use only vegetables.
2. You can add other vegetables if you have them (for example, cauliflower or peas), but don’t add them all at once to avoid a mushy texture.

Serving ideas

I serve it simply, with chopped greens on top. It goes well with hot peppers or a spoonful of sour cream for those who want it. It pairs nicely with plain bread or polenta, if you prefer.

Frequently asked questions

1. Can I use smoked bones?
Not for this recipe. Smoked bones change the flavor, and the combination with borscht and vegetables won’t be the same.

2. Can it be made without noodles?
Yes, noodles are not mandatory. The soup has enough substance without them.

3. Can I use homemade borscht instead of Magic borscht?
Yes, you can, but the taste will be different since Magic borscht contains vegetable spices. Adjust the amount based on how sour you want it.

4. How thick should the potato pieces be?
Cut the potatoes into fairly large cubes so they don’t break apart while boiling.

5. What do I do if the soup turns out too salty?
Add a little hot water at the end if needed, or leave it as is and use less salt next time.

Nutritional values (estimates)

One serving has about 120-150 kcal, depending on how much noodles and how much meat is on the bones. Protein is moderate, about 7-10g per serving, carbohydrates around 15-18g, and fats are low (4-6g), depending a lot on the type of bones. Sodium can increase if you add more salt or use pre-made seasonings. These are approximate values, not for strict diets.

Storage and reheating

This soup keeps well in the fridge in a covered pot for up to 3 days. It reheats easily on low heat or in the microwave. The noodles tend to absorb liquid, so if you leave it overnight, you might want to add a bit of water when reheating. I don't recommend keeping it longer as the vegetables get too soft. I don't freeze it, as it doesn't retain its texture.

 Ingredients: 4 fresh pork bones, 1 large onion, 2 carrots, 1 red bell pepper and 1 green bell pepper, 1 parsley root, 1/2 celery, green beans, 5-6 potatoes, salt, pepper, 1 tablespoon of tomato paste, magic borscht with vegetables, parsley and lovage, noodles

 Tags:  vegetable soup pork soup