Delicious pork bone soup. How and what is the most delicious pork broth soup made from?

Pork broth is no worse than chicken or beef broth. It is rich, tasty and nutritious. Based on it, you can prepare a wide variety of soups and they will all turn out very appetizing. We suggest checking this out using several recipes at once!

The simplest recipe

Ingredients	Quantity
potatoes -	6 pcs.
beans -	160 g
pork -	270 g
carrots -	1 PC.
vegetable oil -	25 ml
water -	1200 ml
onion -	1 PC.
parsley -	25 g
Cooking time: 80 minutes	Calorie content per 100 grams: 67 Kcal

How to make delicious pork soup:

First, the beans need to be soaked in cold water for at least two hours;
Then you need to fill it with new water. Cook for a few minutes, replace the water with new water and continue cooking;
Wash the pork and cut it into small pieces, add it to the beans. Cook both ingredients until half cooked, about half an hour;
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The foam that appears during boiling should be skimmed off with a spoon;
Cut the peeled potatoes into cubes. Add it to the rest of the ingredients and cook for ten minutes. Salt;
Wash, peel and chop the onion;
Peel the carrots and cut them into strips;
Peel the garlic and chop finely. Wash and chop the greens;
Fry carrots and onions in vegetable oil in a frying pan; they should become soft;
Then add the root vegetables to the soup;
Add onion and garlic to the pan; if desired, add bay leaf and peppercorns;
Boil for another seven minutes and you are ready to serve.

How to cook delicious pork bone soup with noodles

3200 ml water;
270 g meat on the bone;
1 carrot;
4 potatoes;
180 g vermicelli;
1 onion;
2 laurel leaves.

Cooking time – 1 hour 30 minutes.

Calorie content per hundred grams – 39 kcal.

Procedure:

Wash the meat and cook for about forty minutes in one piece. Collect the foam that appears with a spoon;
Remove skins from all root vegetables. Cut the potatoes into small cubes and cook until tender, grate the carrots and chop the onion with a knife;
Place the onions and carrots in a frying pan and sauté in oil for four minutes;
Add bay leaves and other seasonings to the pan, stir, turn off the stove;
Remove the meat and, when it has cooled slightly, cut off all the meat. You can leave a little on the bone if someone likes to eat it that way;
Place the pieces of meat back into the pan, but now with potatoes;
Add vermicelli and all the contents of the pan here;
Add salt, cook for five minutes and turn off the stove.

Goulash soup

Goulash soup is a dish of Hungarian cuisine, which is rightfully its pride. It is prepared in many restaurants in Central Europe and is often served at holiday tables.

Ingredients:

Pork - 400 gr.
Onion - 1 pc.
Potatoes - 3 pcs.
Carrots - 1 pc.
Bell pepper - 1 pc.
Ketchup - 4 tbsp. l.
Herbs, salt, spices - to taste
Vegetable oil - for frying

Preparation:

Peel and wash onions, potatoes and carrots. Cut the onion into thin half rings, cut the carrots and potatoes into half circles.

Wash the meat and cut into medium-sized cubes. Let the meat cook in a saucepan. It takes about 1 hour to cook it.

When it is completely ready, add potatoes, carrots and onions to the pan.

After about 8 minutes, when the potatoes are almost ready, add a bay leaf and chopped bell pepper to the pan and cook until the potatoes are completely cooked.

Then add ketchup and all the missing spices to the soup. Mix everything and cook for about 5 more minutes. Goulash soup is ready!

Pork knuckle and eel soup recipe

1 pork knuckle;
90 g green frozen peas;
2 carrots;
90 g dried pears;
0.5 pcs celery root;
120 g dried apples;
3 eggs;
1 leek;
2 smoked eels;
60 g butter;
140 g prunes;
180 g flour;
3 g nutmeg;
220 ml milk.

Cooking time – 2 hours 50 minutes.

Calorie content per hundred grams – 191 kcal.

Procedure:

Pour five liters of water over the knuckle and cook for two hours. Add salt, skim off foam. Then strain the broth through cheesecloth;
All dried fruits need to be poured with cold water so that they swell;
Cut the peeled celery root and carrots into even cubes, but cut the leeks into half rings;
Mix all these vegetables together in a frying pan, sauté in oil for several minutes;
Remove the skeleton from the eel and cut the meat into large pieces;
Mix milk and butter in a separate saucepan. When they almost boil, you need to start stirring them with a whisk and adding flour in parts;
After this, add eggs and nutmeg, mix vigorously. Salt and season;
Transfer vegetables from the frying pan, peas and dried fruits into the broth. The latter need to be pulled out of the water, of course. Season the soup, add eel meat;
Form the dough into dumplings using two spoons. After this, boil the soup for another twenty minutes. Serve with chopped parsley.

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Vegetable soup in pork broth with millet dumplings

Soups cooked with pork broth are very nutritious in themselves, because the meat releases its richest components to the liquid during the cooking process. Therefore, you can not add fried meat to the soup, but use it as the main ingredient in some other recipe, for example, in a salad.

Cooking time: 2 hours.

Number of servings: 5.

Ingredients:

piece of pork on the bone - 500 g;
potatoes - 3 tubers;
onion - 2 pcs.;
carrots - 2 pcs.;
bell pepper - 1 pc.;
parsley - 1 bunch;
black pepper, salt.
For the dumplings:
millet - 50 g;
milk - 100 g;
egg - 2 pcs.;
sour cream - 50 g;
flour - 1 tbsp. l.

Preparation

First of all, the recipe recommends preparing the broth. Since the soup itself will not contain pork meat, you can use pre-prepared meat broth; even a frozen product will suit us. We wash the meat and cut off pieces of large fat. Peel one vegetable at a time, carrots and onions, cut off the parsley stems. We put everything in one pan and set to cook. Before boiling, we periodically look into the container; the protein released from the meat will curl and float to the top in the form of foam; we remove it with a slotted spoon or spoon. When the water boils, add a tablespoon of salt and reduce the heat to low, leave to simmer for 1.5 hours.
Now it's time to work on the other ingredients of the soup. Peel and wash all vegetables well. We cut them in the same style, for example, into small strips. Multi-colored straws will not only look beautiful on a plate, but also whet your appetite even more.
Let's make the dough for the dumplings. Bring the milk to a boil, add millet to it and cook a viscous porridge. It should cool slightly (about 70 degrees), after which we add the egg yolks, sour cream and flour, mix thoroughly. Separately, beat the whites with salt until foamy. We introduce them into the dumpling dough last and create a homogeneous mass.
Carrots, peppers and onions can be added raw to soup, but not everyone likes just boiled vegetables. In addition, fried carrots and onions will give the soup a beautiful golden hue. Therefore, fry onions, carrots and bell peppers in sunflower oil until soft. This will take about 8 minutes.
When the broth is ready, carefully remove all the vegetables and meat from it; we will no longer need them. You can use the pork to prepare another dish, and recycle the vegetables and parsley stems. The liquid itself must be strained through cheesecloth; it is better to scoop it out with a ladle, so as not to lift sediment from the walls and bottom.
Now we need to boil the potato strips in the broth. After boiling for 10-15 minutes, the potatoes will be ready, while retaining their original shape.
Place the fried vegetables and dumplings, formed using a teaspoon, into the pan. The size of each dumpling is half a teaspoon. To make the dough come away from the metal more easily, wet the spoon. Drop the dumplings into boiling water.
Once the soup has simmered, taste the salt level and maybe add a little black pepper. Another 5-7 minutes and the dumplings will float, which means the soup is ready.
Add chopped parsley leaves and let the soup brew under a closed lid for 15 minutes, and then it can be served with sour cream.

A little about dumplings

The recipe described above is one of many options for how to prepare dumpling dough. The simplest and most common recipe: salt, egg, flour and water. They are also prepared with buckwheat flour (or just buckwheat), oatmeal and potatoes, served on their own or in soup. Only by changing the dumpling recipe can you cook a new soup each time. But the following rules are always relevant:

instead of a fresh egg, you can put a teaspoon of dry egg powder in the dumplings;
you can correct the recipe with milk and use water, only then the dumplings will turn out a little tougher;
flour is added to the dumpling base through a sieve, enriched with air, this flour makes the dumplings tender;
It is better to add yolks and whites to the dough separately, with the whites included in the recipe later. Then the dumplings turn out airy, and therefore tasty.

Pork? Any nutritionist who hears about pork will shake his head in disapproval. Unless we are talking about pork tenderloin, this tender meat without fat is considered especially valuable. The scapula is also easier to tolerate by the body. The content of harmful fats in brisket and pork neck is “off the charts” - exactly what is being snapped up at the barbecue market on the eve of the holidays. Obviously, for a healthier diet, pork tenderloin and shoulder are the best options.

Why do we all love pork so much? Pork soup will make any man full. It cannot be called light, however, it is very satisfying. This quality is especially appreciated in the cold season. It has been scientifically proven that pork is in second place in terms of digestibility by the stomach.

It also plays an important role in sexual function - a huge amount of proteins and vitamins has a positive effect on “male strength”. Red meat is richest in myoglobin, which is the element that helps transport oxygen to the muscles. Judaism and Islam prohibit pork, but in Christianity it is allowed, although the Old Testament classifies it as unclean foods.

In any case, everyone makes the decision to eat this meat for themselves. No matter what harmful properties this meat has, scientists believe that it cannot cause significant harm to the body. The daily norm is 200 grams.

Pork soup is an excellent dish that will only bring benefits to the body. You can cook it on the bone or meat fillet. To cook the meat, add a small amount of water - this will make it more juicy. In the middle of cooking, you need to add the spice roots and onion - the broth will become aromatic and rich.

Solyanka with pork and olives

180 g sausages;
2 onions;
1 pack of sour cream 22%;
180 g boiled smoked pork belly;
15 g tomato paste;
4 pickled cucumbers;
180 g boiled smoked pork neck;
15 ml melted butter;
80 g kalamata olives;
1 carrot;
2 lemons.

Cooking time – 1 hour.

Calorie content per hundred grams – 138 kcal.

Procedure:

Pour plenty of water into a large saucepan;
Open a jar of olives (necessarily with pits), drain the liquid, put the fruits themselves in a saucepan;
Remove the peel from the onion and also place it in water. You can put about seven peppercorns;
Remove the film from the sausages, cut into slices and fry in melted butter. After this, transfer to a saucepan with other products;
All pork parts should also be cooked;
Peel and chop the second onion too;
Cut the pickled cucumbers into thin cubes. Together with the onions, they need to be fried in the same frying pan where the sausages were simmered;
When the onion turns golden over high heat, add tomato paste, stir constantly for two minutes and transfer the entire contents of the frying pan into the pan;
Peel the carrots and cut into cubes very finely. The frying pan where the food was fried in tomato paste needs to be washed and the carrots fried in it;
Skim the fat from the soup, then add the carrots to the mixture and season;
Leave the soup to cook for half an hour, then turn off;
Cut the lemon into very thin slices;
Finely chop the green onions and a bunch of cilantro, optional;
Pour the soup into portions, add sour cream, lemon slices, and herbs to each plate.

Snert with pork ham

4 smoked sausages;
1 pork ham;
1 carrot;
90 g bacon;
1 stalk of celery;
2 potatoes;
460 g peas;
1 celery root;
2 onions;
2 leeks.

Cooking time – 2 hours.

Calorie content per hundred grams – 176 kcal.

Procedure:

Peas should be washed under running cold water;
The bacon strips need to be cut into several pieces;
Place both ingredients together with the ham in a saucepan and add water, transfer to the stove;
Bring to a boil, skim off the foam using a slotted spoon;
Then drain the water, replace with another and return to the fire;
Celery root, potatoes and carrots, already peeled, need to be cut into cubes;
Chop the washed leeks into half rings;
Add all four ingredients to the pan and cook for about an hour and a half until the peas are tender;
Pull out the meat, peel off the shell and remove the bone, cut the rest into pieces and return to the soup;
Cut the sausages into slices and add to the rest of the ingredients. Season. Serve with black bread.

Rice soup with meat

When preparing such a soup, you should remember one subtlety. For this soup, lean pork is a must. Fatty meat is not suitable.

Ingredients:

Pork - 500 gr.
Water - 2.5 l.
Rice - 100 gr.
Potatoes - 400 gr.
Onions - 100 gr.
Carrots - 80 gr.
Vegetable oil - 30 gr.
Tomato paste - 2 tbsp. l.
Salt, pepper, bay leaf, herbs - to taste

Preparation:

Wash the meat and cut into medium-sized cubes. Then it should be placed in a saucepan with water, brought to a boil and cooked with the lid closed over low heat for about 1 hour.

Wash the rice thoroughly. Peel, wash and chop potatoes, onions, carrots.

Cut the potatoes into large cubes, grate the carrots on a coarse grater, finely chop the onion. As soon as the meat is ready, add potatoes and rice to the soup.

In a frying pan, fry the onions and carrots for 3 minutes, stirring regularly.

When the potatoes are almost ready, add the roast, salt, pepper and bay leaf to the soup, stir and leave to cook until the rice is completely cooked.

At the very end of cooking, add greens to the soup, boil for about another minute and remove from heat.

Traditional minestrone

1 carrot;
1 pork leg;
1 leek;
130 g bacon;
140 g beans;
1 sprig of rosemary;
900 g potatoes;
1 bunch of spinach;
2 laurel leaves;
2 zucchini;
240 g pumpkin;
1 stalk of celery;
1 onion;
40 g parmesan;
2 pcs cloves;
1 bunch of parsley.

Cooking time – 3 hours.

Calorie content per hundred grams – 83 kcal.

Procedure:

The beans should first be soaked for eight hours. After this, rinse and cook, and add cloves to the water. You can also use black pepper;
Finely chop the bacon and fry it in a dry frying pan;
Chop the onion and add to the bacon;
Chop the leek and celery into cubes of the same size and also add to the pan, stir;
When the products have become soft, it is advisable to add garlic to them. Simmer for a couple more minutes;
Add all contents to beans, stir. When it boils, turn the heat to minimum;
Add the Parmesan crust and, if you have it, bacon rind;
Peel the pumpkin from seeds and peel. The pulp should be cut into cubes;
Peel the potatoes and chop them into the same cubes, repeat the process with carrots;
Add all three products to the soup;
Cut the zucchini into small pieces and add it to the pan last. Do not peel the skin, just wash it;
Add a sprig of rosemary or thyme. Season with your favorite spices;
Cook the soup for about an hour so that all the vegetables are boiled;
Chop the washed spinach and parsley and add them to the prepared soup. But take out the sprigs of greenery, the bacon skin and the Parmesan crust;
If desired, all ingredients can be pureed. Serve with grated Parmesan on top; grate it onto each person's plate separately.

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Roast pork soup

Each dish is certainly unique in its own way. The peculiarity of this dish is its bright and natural taste. Absolutely no spices are used to prepare it, only salt!

Ingredients:

Pork pulp - 400 gr.
Carrots - 1 pc.
Onion - 1 pc.
Potatoes - 2 pcs.
Fresh tomato - 200 gr.
Dill - 1 bunch
Vegetable oil - 3 tbsp. l.
Salt - to taste

Preparation:

Wash the pork and cut into portions. Then the meat should be fried in a frying pan in vegetable oil until golden brown.

It is very important to fry the pork over medium heat and stir constantly to ensure the meat cooks evenly.

Peel and wash onions, potatoes and carrots. Grate the carrots on a coarse grater, cut the onion into small cubes, and cut the potatoes into cubes.

Wash the tomatoes and cut them into small cubes.

Pour water into a saucepan, put it on fire, add salt, and bring to a boil.

Then place the fried pork in boiling water and cook for 30 minutes over low heat.

While the meat is cooking, fry the carrots and onions in a frying pan.

When the meat is completely cooked, add carrots, onions, potatoes, tomatoes to the soup and cook everything for 15 minutes.

Then you should taste the soup and add more salt if necessary. Add washed and dried dill sprigs to the finished soup.

Mint pea soup with smoked knuckle

1 pack of sour cream;
60 g mint;
4200 ml chicken broth;
470 g green frozen peas;
470 g peas;
45 ml vegetable oil;
1 smoked pork knuckle;
4 carrots;
4 onions;
60 ml red wine vinegar;
4 leeks.

Cooking time – 2 hours 45 minutes.

Calorie content per hundred grams – 55 kcal.

Procedure:

Peel carrots, leeks and onions and chop finely;
Pour a little oil into a saucepan and sauté all three products in it for three minutes. They definitely need to be salted;
Then close the saucepan with a lid and turn the heat to low. Simmer for another half hour;
Next, pour in the chicken broth and put the shank in the saucepan, cook for another forty minutes. Then cool;
When the soup has cooled, you must first add dried peas. Cook for another hour, adding more salt and vinegar;
Remove the shank and cut the meat into cubes;
Blanch green peas in water with salt for a couple of minutes;
Serve the soup with green peas, sour cream, meat and finely chopped washed mint.

Tips from experienced chefs

Pork broth can be cooked on almost any part of the carcass. Most often they cook it on the knuckle or leg: it is inexpensive, and the soup turns out to be very rich. It’s not for nothing that they make jellied meat out of it. Foam should always be removed. If it sinks to the bottom, then you need to pour a glass of cold water into the soup. This will raise the foam to the top and it can be removed.

If you cook the broth with smoked meat, then the soup itself acquires the aroma and taste of smoked meat. Then much less seasoning is required. If the broth is cooked on brisket or other soft part, then herbs can be added to it. For example, basil or thyme. It is advisable to take fresh twigs, which can then be thrown away, but the dried version is also suitable.

One option for adding pork to soup is to fry it. That is, goulash is prepared as usual. Fried pieces of meat, especially in paprika, give the soup a special flavor. Then you can hardly add any spices. Meat often only needs forty minutes of cooking; harder parts will require about an hour and a half.

There are a lot of delicious pork soups. They always contain a lot of vegetables, since meat can be combined with almost any product. Whether it's Ukrainian borscht or Italian minestrone, pork broth lends itself easily to experimentation.

Pork soup recipes

There are not many dishes that are more delicious and satisfying than a bowl of homemade soup that is still steaming! Homemade soup is very pleasant to eat and so easy to prepare, all you need to do is choose the right ingredients. It occupies absolutely any place in our weekly menu and depends on the fat content and thickness of the dish. Always sprinkle the soup with fresh chopped herbs before serving.

Pork soup

This aromatic and very tasty pork soup is perfect for a good, hearty, hearty lunch. It is prepared very simply and quite quickly, and in order for it to cook even faster, we will cut the pork immediately into portioned pieces. The soup always turns out very aromatic and pleasant to the taste, with a clear meat broth.

Everyone loves this first dish, and even children eat it with great pleasure. It can be classified as potato soup, because the second main ingredient here is potatoes. If you have fresh bell peppers and tomatoes, you can use them in cooking; the soup will only be tastier and more aromatic.