Transylvanian pork soup

Transylvanian pork soup is an emblematic dish that evokes family Sunday meals, where rich flavors and comforting consistency create a warm and welcoming atmosphere. This traditional recipe is a true culinary treasure, full of history and taste, that is part of the gastronomic heritage. Whether you prepare it for a special occasion or simply to indulge yourself on an ordinary day, Transylvanian pork soup will delight you with every spoonful.

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Servings: 6

Ingredients:
- 800 g pork belly
- 1 parsley root
- 1 parsnip
- 2 carrots
- 2 onions
- 1 celery
- 50 g rice (preferably soup rice)
- 150 ml sour cream
- 2 egg yolks
- 50 ml vinegar
- Fresh tarragon (as much as you like, to taste)
- Salt

Step-by-step preparation:

1. Preparing the meat: Start by washing the pork belly well. Cut it into smaller pieces for easier handling. After cutting the meat, wash the pieces again to remove any bone fragments that may have broken during cutting.

2. Preparing the vegetables: Peel the parsley root, parsnip, carrots, and celery. Chop them finely, as they will give a deep flavor to your soup. The onion should be peeled and finely chopped, and the selected rice should be rinsed under cold running water.

3. Blanching the tarragon: Fresh tarragon is the secret ingredient that will give the soup a fresh and aromatic taste. Wash it well, remove the tougher stems, and blanch it for a few minutes in boiling water. Then, chop it finely.

4. Boiling the meat: Place the pieces of meat in a large pot with cold water and add salt. Bring to a boil, and when it starts boiling, skim the soup with a ladle to remove impurities. This is an essential step to achieve a clear and flavorful soup. It is advisable to repeat this skimming process twice.

5. Adding the vegetables: After skimming the soup, add the chopped onion and the prepared vegetables (parsley, parsnip, carrots, and celery). Let everything simmer over medium heat for about 30 minutes.

6. Cooking the rice: While the soup is boiling, you can prepare the rice. The rice should be parboiled, so you can add it directly to the soup in the last 15 minutes of cooking.

7. Sweetening the soup: Once the meat is well cooked, you have two options: either leave the meat on the bones for a richer flavor or remove it and cut it into small cubes, which you can add back to the soup. This will depend on your personal preference.

8. Adding tarragon and the liaison: In the last 10 minutes of boiling, add the parboiled rice and chopped tarragon. Then, prepare the liaison from sour cream and egg yolks. It is important to temper the sour cream with a few tablespoons of hot soup before adding it to the pot to prevent curdling. Gradually add the mixture to the soup while stirring constantly.

9. Finalizing the soup: Let the soup simmer for another 15 minutes, ensuring that the rice is fully cooked. Finally, add the vinegar and adjust the salt to taste.

10. Serving: Transylvanian pork soup is served hot, with a slice of fresh bread on the side. A dollop of sour cream on top will make the soup even more delicious. You can sprinkle some fresh tarragon on top for a pleasant appearance and extra flavor.

Useful tips:
- You can also add other vegetables, such as bell peppers or zucchini, for a more colorful and healthy version.
- If you want a spicier soup, you can add a little chili pepper or paprika.
- A vegetarian version can include mushrooms and seasonal vegetables, replacing the meat with tofu or soy.

Calories and nutritional benefits:
This soup is not only tasty but also nutritious. Pork meat provides quality protein, while the vegetables bring essential vitamins and minerals. The sour cream and egg yolks add a dose of healthy fats. A medium serving of soup contains about 300-350 calories, depending on how you choose to prepare it.

Frequently asked questions:
- Can I use chicken instead of pork? Yes, you can adapt the recipe, but the cooking time will be shorter.
- How long does the soup keep in the fridge? Transylvanian soup keeps well in the fridge for 3-4 days.
- Can I freeze the soup? Yes, it is an excellent recipe for freezing, but make sure to let it cool completely before placing it in airtight containers.

In conclusion, Transylvanian pork soup is a versatile dish full of flavor and history that can be adapted according to your preferences. By experimenting with different ingredients and techniques, you will discover the perfect recipe for you and your loved ones. Enjoy your meal!

 Ingredients: 800 g pork loin, 1 parsley root, 1 parsnip, 2 carrots, 2 onions, 1 celery, fresh tarragon, 150 ml sour cream, 2 egg yolks, 50 ml vinegar, 50 g rice, salt

 Tags:  pork soup