Pork bone soup with green sorrel

Pork bone soup with green sorrel is a recipe that brings together culinary tradition and authentic flavors. This soup is rich in nutrients and has a comforting aroma, perfect for chilly days or moments when you need a warm and nourishing dish. The preparation time is approximately 1 hour and 15 minutes, and this recipe is sufficient for 6-8 servings.

Ingredients
- 6-8 fresh pork bones with meat, portioned
- 300 g young green sorrel leaves
- 1 onion
- 2 carrots
- 1 parsnip
- 1 small piece of celery root
- 2-3 sweet red peppers (preferably frozen to preserve flavor)
- 50 g round-grain rice
- 250 ml tomato juice (ideally homemade)
- 1 l of borscht
- 1 egg (to thicken the soup)
- Fresh herbs (lovage, parsley, dill)
- Salt, to taste

Preparation Time
- Preparation time: 15 minutes
- Cooking time: 1 hour
- Total time: 1 hour and 15 minutes

Nutritional Information
This soup is rich in protein due to the pork bones and contains a variety of vitamins and minerals from the vegetables. Additionally, sorrel is a good source of iron, calcium, and vitamins A and C, making it a nutritious ingredient that adds a health boost.

Step-by-Step Preparation

1. Prepare the bones: Start by washing the pork bones thoroughly under cold running water. This step is essential to remove impurities and achieve a clear and tasty soup. Place the bones in a large pot with about 4 liters of cold water and add a pinch of salt.

2. Boiling the bones: Bring the water to a boil, and after the first boil, use a skimmer to remove the foam that forms on the surface. This will help achieve a clearer soup.

3. Prepare the vegetables: While the bones are boiling, peel and wash the vegetables. Cut the onion, carrots, parsnip, and celery into small cubes or slices. These vegetables will add a delicious and aromatic flavor to the soup.

4. Blanch the sorrel: Wash the green sorrel leaves under cold water, then blanch them in hot water for 2-3 minutes. This will help them retain their vibrant color and become easier to digest. After blanching, drain and cut them into thin strips.

5. Adding the vegetables: After the bones have boiled for about 15-20 minutes, add the chopped vegetables. Let them simmer over low heat for 30 minutes. This time will allow the vegetables to release their flavors into the soup.

6. Adding the tomato juice and borscht: Once the vegetables have boiled, add the tomato juice and borscht. Taste and adjust the salt to your liking. Let everything boil for 10 minutes to combine the flavors.

7. Including the rice and sorrel: Add the well-washed rice and the blanched sorrel, cut into thin strips. Let it boil together for 10-15 minutes until the rice is cooked.

8. Thickening the soup: In a separate bowl, beat the egg and gradually add a few tablespoons of hot soup to prevent coagulation. Then, pour the egg mixture into the pot with the soup, stirring constantly to achieve a creamy texture.

9. Serving: Finally, turn off the heat and sprinkle with finely chopped fresh herbs. Serve the soup hot, alongside a slice of fresh bread to soak up the delicious flavors.

Serving Suggestions
To add extra flavor, you can drizzle a few drops of extra virgin olive oil or balsamic vinegar in the bowl before serving. A slice of homemade bread or warm polenta pairs perfectly with this comforting soup.

Variations and Tips
If you want to experiment, you can add other seasonal vegetables like zucchini or green beans. You can also replace the pork bones with beef bones for a different flavor. Instead of an egg, you can use sour cream to thicken the soup, adding a creamy taste.

Frequently Asked Questions
- What is the secret to a clear soup? Make sure to remove the foam that forms on the surface and do not boil the soup on too high a heat.
- Can I use other types of bones? Yes, beef bones or even fish can be used to achieve a different flavor.
- How long can the soup be stored? The soup can be kept in the refrigerator for 2-3 days and in the freezer for up to 3 months.

Pork bone soup with green sorrel is more than just a dish; it is a warm embrace on a plate, bringing with it memories and traditions. This meal is not only nourishing but also full of love and care, a perfect recipe to gather the family around the table. Enjoy your meal!

 Ingredients: about 6-8 pieces of fresh pork bones with meat, cut to a suitable size, 300 g of young green sorrel leaves, one onion, two carrots, one parsnip, a small piece of celery root, 2-3 bell peppers (I used frozen), 50 g of round-grain rice, 250 ml of tomato juice (I used homemade tomato juice), 1 liter of fermented borscht, one egg (for thickening the soup), herbs (lovage, parsley, and a few sprigs of dill), salt