Potato soup

Potato soup with pork bones - A comforting recipe for the soul and stomach

Potato soup is a classic dish that has been enjoyed by generations. This recipe for soup with pork bones and marrow adds an extra depth of flavor, providing a rich taste and an unmistakable aroma. Whether you're preparing it for a family meal or to warm up on a chilly day, this soup will quickly become a favorite.

Total preparation time: 1 hour
Number of servings: 6-8

Necessary ingredients:
- 3 pork bones with marrow (for an intense flavor)
- 7 medium potatoes (about 1 kg)
- 3 medium onions
- 1 parsnip
- 1 parsley root
- 2 carrots
- 1 red bell pepper
- 1 tablespoon of Knorr 10 vegetables (or another preferred flavor)
- Lemon salt (to taste, to sour the soup)
- Fresh dill (for decoration and flavor)
- Fresh parsley (for decoration and flavor)
- About 3-4 liters of water

Step-by-step preparation:

1. Preparing the bones: Start by placing the pork bones in a large pot with 3-4 liters of cold water. Add a little salt to enhance the flavor. Place the pot over medium heat and let the water reach boiling point. Once it starts boiling, you will notice foam forming on the surface. It is important to remove this foam, as it contains impurities that could affect the final appearance and taste of the soup.

2. Preparing the vegetables: While the bones are boiling, you can prepare the vegetables. Chop the onion finely, and grate the carrots, parsnip, and parsley root to integrate perfectly into the soup. Dice the red bell pepper into small cubes to add a touch of color and sweetness.

3. Adding the vegetables: After you have skimmed off the foam and the bones have boiled sufficiently, add the grated vegetables and chopped onion to the pot. Also add the tablespoon of Knorr 10 vegetables to enhance the flavor. Let everything boil for about 10 minutes, so the vegetables start to soften.

4. Adding the potatoes: After the 10 minutes, peel the potatoes and cut them into larger cubes. Add them to the soup and let them boil with the other ingredients until they become soft but not mushy. This step is essential to keep the soup's texture pleasant.

5. Souring the soup: Once the potatoes and vegetables are cooked, it's time to sour the soup with lemon salt. Taste the soup and adjust the amount of lemon salt according to your preferences. You can also add a little freshly ground pepper for an extra flavor boost.

6. Finalizing the dish: Turn off the heat and add the freshly chopped dill and parsley. These herbs will bring a note of freshness and perfectly complement the soup's flavor. Let the soup rest for a few minutes before serving.

Serving suggestion: Serve the soup hot, alongside a slice of fresh bread or crispy croutons. A teaspoon of sour cream on top will add a creamy and delicious touch.

Helpful tips: If you want an even richer soup, you can add some diced pork meat along with the bones. Additionally, for an extra flavor, add a few bay leaves or some peppercorns during boiling.

Nutritional benefits: Potato soup is an excellent source of carbohydrates, vitamins, and minerals. Potatoes are rich in potassium, while the vegetables add fiber and essential antioxidants for a balanced diet. The marrow from the bones is a valuable source of collagen, beneficial for joint health.

Frequently asked questions:
- Can I use frozen vegetables? Yes, frozen vegetables are a convenient option and can be used without problems. Make sure to let them thaw before adding them to the soup.
- What can I do with leftover soup? The soup can be stored in the refrigerator for 2-3 days or frozen for later consumption. It is a dish that retains its taste and texture even after freezing.

This potato soup recipe with pork bones is a perfect choice for a comforting and hearty meal. Its preparation is simple, and the result will make you proud of your culinary skills. I invite you to try it and enjoy every spoonful!

 Ingredients: 7 suitable potatoes, 3 pork bones with marrow, 3 onions, 1 parsnip, 1 parsley, 2 carrots, 1 red bell pepper, 1 tablespoon of Knorr 10 vegetables, lemon salt for souring, dill, parsley, about 3-4 liters of water.

 Tags:  potato soup