How to cook pork soup. How to cook delicious pork soup for lunch. Mushroom delicacy: ingredients

There are not too many dishes that will surpass in their appetizing and satiety a bowl of homemade soup that is still smoking! Homemade soup is very pleasant to eat and so easy to prepare, for this you just need to choose the right products. It occupies absolutely any place in our weekly menu and it depends on the fat content and density of the dish. Always sprinkle the soup with fresh, chopped herbs before serving.

Soup with pork

Ingredients:

• about 400 grams of lean pork
• 3 - 4 potatoes
• 1 carrot
• 1 bulb
• tomatoes, bell peppers if available
• salt, pepper to taste
• greenery

Cooking method:

1. We cut the pork into small portioned pieces and boil until fully cooked until it becomes soft, while removing the resulting foam. Then add chopped potatoes and carrots to the boiling broth, salt and cook almost until the vegetables are ready for about 15 minutes over low heat. If you add bell peppers and tomatoes, then lay them at this stage.
2. Let the soup cook for another 7-10 minutes and turn off the heat, it can be served immediately or, if possible, let it brew for 20 minutes under the lid for more flavor. Before serving, sprinkle the first dish with chopped herbs and, if desired, add sour cream. Bon Appetit.

Buckwheat soup with pork

Buckwheat soup with pork- a very rich and fragrant soup, just right for a hearty lunch for people engaged in physical labor.

Ingredients:

• Pork on the bone - 600-700 g,
• Water - 2-2.5 l,
• Buckwheat - 2/3 cup
• Potatoes - 4-5 pcs.,
• Carrots - 1 pc.,
• Onion - 1 pc.,
• Bulgarian pepper - 1 pc.,
• Bay leaf - 2-3 pcs.,
• Dill and parsley greens - 7-8 branches,
• vegetable oil for frying,
• Salt to taste.

Buckwheat soup with pork recipe:

1. Cut the prepared pork into portions, pour cold water, bring to a boil, remove the foam, salt and cook over low heat for 50-60 minutes.
2. We cut the potatoes into cubes, onions and bell peppers into small cubes, rub the carrots on a coarse grater, finely chop the greens.
3. We sort out buckwheat and wash it with water.
4. In a frying pan, heat the vegetable oil and fry the onions and carrots in it until a beautiful golden brown.
5. Pour the washed buckwheat, fried vegetables, bell pepper into the meat broth, cook for 5-7 minutes, then add the chopped potatoes and cook for another 10 minutes until the potatoes are ready.
6. At the end of cooking, add bay leaf, chopped greens, remove from heat, cover with a lid and let it brew for 7-10 minutes.
7. Pour the finished soup into bowls and serve.

Bon Appetit!

Create your own culinary masterpieces, do not be afraid to experiment with proportions and ingredients, because any dish will be more successful if you cook it with desire and soul

Pea soup with pork

Cooking Ingredients:

• Peas (400-500 gr)
• Pork (500-700 gr)
• Potatoes (7-10 pcs)
• Carrot (1 pc)
• Onion (1 pc)
• Spices, salt.

1. I would like to note that for pea soup it is better to take pork, and the meat should be on the bone. In this case, the meat broth will acquire a special richness and a real "rustic" taste. But if there were no bones with meat in the refrigerator, then you can take an ordinary piece of juicy pork - pea soup will not lose its taste from this.
2. If you have not only yellow peas, but also green ones, then it is better to cook with a mixture of these types of peas - this way the dish will not only be tastier, but also beautiful. The main thing is not to forget to soak it before cooking, otherwise you risk either overcooking the soup, waiting for the peas to soften, or you will come across peas with hard cores.
3. It is better to sauté carrots and onions cut into small pieces - this way the dish will acquire a more expressive taste. But if one of the family members does not like the taste of boiled onions, it is easy to sauté only carrots, and boil the whole onion, and then remove it from the soup.

Cooking:

1. It is previously recommended to soak dry peas in cold water for several hours - then the pea soup will cook much faster.
2. At this time, you need to put the pork on the boil for the same couple of hours, and at the end, strain the resulting broth through multi-layer gauze. So you can get rid of small bones and foam formed during the cooking process.
3. Put the cooked meat on the bones (pork) in a saucepan, pour over the strained meat broth and put it to boil, adding peas there. After 30 minutes, add chopped potatoes to the pan.
4. Next, you need to chop the onions and carrots, fry them a little and add them to the pot with pea soup. Boil for 10 more minutes.
5. The last step is to add just the right amount of salt and spices to your liking. But more often bay leaves, paprika, cumin, pepper are added to pea soup with meat.
6. 5 minutes - and delicious pork pea soup can be served at the table.

According to this recipe, the dish will turn out really tasty and healthy! Bon Appetit!

Cheese soup with pork

Ingredients:

• pork meat - 200 g
• processed cheese - 400 g
• 4 potatoes
• 150 g rice
• 1 carrot
• 1 bulb
• salt, pepper, herbs - to taste

Cheese soup with pork - cooking method:

1. Pour the meat with water (2.5 l), it is not necessary to cut it, lay it in whole pieces. Salt the water and cook the meat until cooked for about 25 minutes. Remove the cooked meat from the pan, and pour the rice into the broth. After ten minutes, add potatoes cut into small cubes. Let it boil for five minutes and put the chopped onion, and then, as the broth boils, grated carrots.
2. Leave on the stove for five to seven minutes, let the soup boil. At this time, cut the boiled pork into pieces and add to the cheese soup, cook until the potatoes are ready. At the end of cooking, add cheese, stir until it dissolves, if necessary add salt to the soup, sprinkle with pepper, bring to a boil and turn off. If desired, sprinkle the soup in bowls with chopped herbs.

Thick soup with pork

To prepare a thick soup with pork, we need:

• Pork 500 g
• Potatoes 500 g
• Tomatoes 4 pcs or 2 tbsp. spoons of tomato puree.
• Sweet pepper 1 pc.
• Carrot 1 pc.
• Onion 2 pcs.
• Garlic 3 cloves
• Vegetable oil 2 tbsp. spoons
• Salt, pepper mixture to taste
• Bay leaf
• Sour cream

Let's start cooking thick soup with pork:

1. Pork cut into small pieces.
2. Peel the potatoes, wash, cut into small pieces.
3. Peel the onion and carrot, wash and cut into pieces.
4. Sweet pepper free from seeds, cut into slices.
5. Peel the skin off the tomatoes and cut into slices.
6. Pour 500 ml of water into a saucepan and bring to a boil.
7. We spread the meat and potatoes, salt, pepper to taste.
8. Add chopped carrots, onions, peppers, bring to a boil, reduce heat, cover and cook for 20 minutes.
9. After finely chopped garlic, lightly fry in a pan with oil, add tomatoes and fry for 2 minutes.
10. Put in soup, add bay leaf and bring to readiness.
11. Ready thick soup with pork pour into bowls, put a spoonful of sour cream and serve.

Pea soup with pork

Pork soups differ in calorie content, unlike first courses prepared with poultry meat. But at the same time, it is very nutritious, saturates the body well, for this reason, pea soup is relevant in winter. The list of products used may vary slightly, so first consider the classic soup recipe.

Ingredients:

• medium bulb
• 5 cups peas
• 1 liter of water
• medium carrot
• 4 potatoes
• 400 gr pork

How to cook pea soup with pork:

1. Cut pork meat into small cubes. Wash the peas thoroughly. If it is not crushed, it is better to fill it with water for an hour or two so that it boils faster. If it is crushed, then you can immediately start cooking. You can put it in a saucepan with water along with meat. After the broth boils, reduce the heat and leave to cook for half an hour. Salt to taste.
2. Attention! Do not forget to remove the foam and stir occasionally so that the peas do not burn to the bottom. It is recommended to stir every five to seven minutes.
3. In the meantime, peel the potatoes, cut into cubes; peel the onion, cut into small cubes; peel the carrots, cut into strips (or three). Fry onions and carrots over low heat for five minutes.
4. Now you can add potatoes to the soup, and after 15 minutes - fry. Cook for another 10 minutes, add your favorite seasonings and herbs. After 2-3 minutes, turn off the heat and let it brew under the lid for another half hour. After you can submit.

1. Mushrooms can be added to the soup if desired. Mushrooms are good. Mushrooms washed under running water are cut into small slices and fried. Then they are added to the soup along with the frying.
2. Smoked pork ribs, smoked pork knuckle, you can add a little smoked sausage or ham for an unusual aroma and taste.
3. Wash your peas well! Otherwise, it will make the broth cloudy.
4. Pea soup with pork can be mashed. This creamy soup goes well with garlic croutons.
5. An interesting solution would be to use equal amounts of lentils and peas.
6. If you cut the potatoes into very small pieces, then during cooking it will boil completely and will not be noticeable in the broth, but the taste will still remain.
7. Celery can be added to soup. Read more
8. Together with meat, you can add pork fat, fried to cracklings. This will give the soup its zest.
9. Greens can not be put in the cooking process, but used as a decoration when serving. Especially if the herbs are fresh.
10. Serve Pork Pea Soup with a dollop of homemade sour cream and whole grain toast.

Pork soup can be attributed to hearty first courses. For cooking, you can take different meat: whether it is a sirloin or on the bone. The broth is equally rich. You can cook it according to different recipes, of which there are a lot. You can also cook both on the stove and in a slow cooker. Pork soup is very good for digestion and should be included in the diet on a regular basis.

General principles of preparation

Before cooking, you should decide which part of the pork is better to use. The neck and brisket can be called the winners in terms of the content of harmful fats in them, they are often sold out before the May holidays for barbecue. But it is easier for the human body to tolerate pork tenderloin or shoulder blade. Tenderloin is highly valued by culinary specialists due to its delicate taste. The last two options are suitable for those who are a supporter of a healthy diet.

It is not enough to know what kind of pork soup to cook, you also need to understand how much meat should be cooked. A whole piece is usually cooked in one and a half to two hours. To carry out faster processing, the pork is pre-cut into pieces, then it takes only half an hour until the rest of the ingredients are put into the broth.

To make a delicious soup, you need to process pork using a special technology. The meat is first cut into cubes ranging in size from one to three centimeters, then placed in cold water. For juiciness, add carrots with onions and bring to a boil. Cook for half an hour, constantly removing the resulting foam. Then you can throw in other components. But if the soup is made from pork offal, then the cooking time is increased to three hours. Readiness is checked with a toothpick - transparent juice will ooze from a chopped finished piece.

You also need to choose the right meat. The young product is distinguished by a pink tint and a dense structure. There is practically no film on the surface, but if there is a lot of it, the product can be very dry. Pork is divided into two varieties. The first includes the brisket, shoulder blade, ham, loin and lumbar. To the second: neck, shank and shank. With high-quality products, when pressed, juice will begin to stand out, while the aroma is pleasant. It is optimal for cooking the first to choose a bone with meat or pork stew.

Pea soup

Many housewives are wondering how to cook pea soup with pork meat. This is quite simple to do according to the classic recipe offered by Anastasia Skripkina. But you need to choose fatty meats and remember the high calorie content of the finished soup. If prudently take care of the peas, then the dish can be cooked very quickly. Spices can be added to taste. Recipe for pea soup with pork involves the use of the following products:

• half a kilo of pork knuckle;
• a glass of dried peas;
• two bulbs;
• carrot, celery root;
• a bunch of green onions;
• vegetable oil, black pepper, salt.

How to boil peas when cooking soup: first, they are thoroughly washed, soaked in cold water and left for four hours. If it is chopped, then you can cut the soaking time in half. The shank is cut into medium pieces, thrown into water and boiled for forty minutes. Chopped onions are fried until transparent in oil. Celery root is cut into strips and sent along with peas to the broth. Then add the onion, pepper and salt to taste. Simmer over moderate heat until the ingredients are fully cooked.

Japanese food recipe

A simple and delicious soup option is to cook it with an abundance of different vegetables. Meat can only be used to boil the broth if you want to make a lighter dish. Served for dinner along with fresh black bread and thick sour cream. Of the ingredients required:

• a piece of pork on the bone;
• a glass of red beans;
• three potatoes;
• vegetable marrow;
• carrot;
• bulb;
• tomato paste, vegetable oil, parsley, bay leaf, pepper, salt to taste.

About one and a half liters of water is poured into the pan, the meat is boiled in it until tender, removing the foam. Beans are soaked in water for half an hour. The potatoes are peeled, cut into cubes, the rest of the vegetables are cut in the same way. Carrots, beans and onions are fried in vegetable oil for five minutes. Zazharka is added to meat, after a couple of minutes - potatoes. Pork is taken out and used separately or cut into pieces and sent back to the broth. The dish is seasoned with tomato paste, bay leaf and pepper, simmered for ten minutes. Then add chopped parsley and turn off the stove.

Cooking kharcho

This soup came to us from Georgia, now it is popular in many other countries. There are many variations of grub, including pork meat. Rice, millet, lentils or corn grits are chosen as additional ingredients. It is easy to cook it if you have all the necessary ingredients:

• a pound of fatty pork;
• half a glass of rice;
• four bulbs;
• flour, dried savory or basil, tkemali sauce, parsley, cilantro seeds, cloves, ground cinnamon, suneli hops, capsicum or black pepper - to taste.

The meat is washed, cut into large pieces, sent to a saucepan with water and boiled for an hour and a half. The bulbs are peeled, chopped in half rings and fried for a couple of minutes along with a spoonful of flour. Pork is taken out, the broth is filtered, rice is poured into it, salted and the meat is returned. After boiling, onion frying, chopped parsley and the listed spices are added to taste. The soup is simmered over low heat for five minutes, then allowed to brew under the lid for the same amount.

Buckwheat and rice

According to this recipe, the soup is very rich. It is also suitable for baby food, as it is useful for a child to eat meat and buckwheat. Prepared from available products:

• a small piece of pork;
• half a glass of buckwheat;
• two potatoes;
• bell pepper, onion, carrot;
• bay leaf, vegetable oil, herbs, pepper, salt - to taste.

The meat is washed. Place in the bottom of a saucepan and add water. After boiling, boil for five minutes, pull out, cut into pieces and return to the broth. Cook for twenty minutes. Potatoes are peeled, cut into cubes, peppers are chopped, and carrots and onions are chopped and fried in oil. Buckwheat is washed, sent to a saucepan, prepared vegetables are added, peppered and salted. Cook together for fifteen minutes and leave under a closed lid to languish for twenty minutes. Served hot.

The rice option is no less satisfying. The dish turns out very appetizing, suitable for everyday use. Many ingredients for cooking are not required:

Bouillon is boiled from meat, removing the foam. Seasoned with spices and salt. Add diced potatoes and rice, after a couple of minutes - fry vegetables. Five minutes before the end of cooking add tomato paste with chopped herbs.

mushrooms and cheese

Pork is equally well complemented by mushrooms and cheese. The mushroom version is usually seasoned with ground paprika, fresh herbs are responsible for the richness of the aroma, but they are added directly to portioned plates. You can cook soup from the following products:

The meat pulp is washed, cut into pieces. Vegetables are washed, peeled and cut in a convenient way. First, slices of meat are fried, then celery, carrots and onions are added along with chopped mushrooms. Diced potatoes are boiled in water, meat fried with vegetables and mushrooms is added, seasoned with spices, and after boiling, simmer until all the ingredients are ready.

And the option with cheese will appeal to everyone who cannot imagine life without this product. The soup will have a velvety tender structure, it is better to buy lean meat, since cheese is already a fatty product in itself. Be sure to prepare products:

• pork fillet (weighing approximately 300 g);
• processed cheese - about 200 g;
• three potatoes;
• onion, carrot, cauliflower;
• sunflower oil, spices.

The fillet is washed, put on fire. Cook for twenty minutes and add potato slices. Carrots with onions and cabbage inflorescences are fried, sent to the soup. After boiling again, grated processed cheese is introduced and simmered for another twenty minutes, stirring occasionally.

Recipe for multicooker

If the kitchen has this useful device, it will simplify the preparation of any dish. Soup in a slow cooker from pork turns out to be just as rich and fragrant. You don't need many ingredients:

The meat is stirred in a multicooker bowl, poured with two liters of water, brought to a boil, seasoned with lavrushka, cloves and a whole peeled onion is added. Cook for an hour in the "Stew" or "Soup" mode. Then the meat is taken out, the broth is filtered and brought to a boil again. Add potato cubes and chopped second onion with garlic. Then bell peppers and carrots, cut into strips, are sent there. Boil for five minutes, add tomatoes with chopped meat and leave to cook for twenty minutes in the recommended modes.

Tomatoes in their own juice, if desired, can be replaced with fresh tomatoes, they must first be mashed and stewed a little with vegetables, and not added immediately to the broth.

According to any of the recipes, you will get a very tasty and satisfying first course if you follow the instructions. But if you wish, you can show culinary imagination and change the recipe a little. You can make the soup thicker or spicier, add additional vegetables and spices. Every time a familiar dish can be served in a completely new way.

Attention, only TODAY!

Step-by-step recipes for making rich pork bone soups in a saucepan and slow cooker: options for hearty pork bone soup with potatoes, rice, dumplings

2018-06-28 Oleg Mikhailov

Grade
prescription

4900

Time
(min)

servings
(people)

In 100 grams of the finished dish

3 gr.

3 gr.

carbohydrates

5 gr.

68 kcal.

Option 1: Classic Pork Bone Potato Soup Recipe

Perhaps the most budget soup, which you can imagine. By and large, there may be almost no meat on the bones; modest trimmings are enough. Potatoes - any, the same can be said about other vegetables, spices - at your discretion, the richer the broth, the spicier they can be.

Ingredients:

• six hundred grams of pork with a bone;
• two small onions;
• five potatoes;
• one sweet carrot;
• a couple of peas of fragrant and four - black pepper;
• three large spoons of oil;
• bay leaf.

Step by step recipe

To cook soup from the specified amount of products, a four-liter saucepan is required. Wash the pork, chop it if necessary and put it in a saucepan, pour boiling water to the top and turn on medium heat. After boiling again, collect all the floating foam from the surface. There is no need to add salt to the broth at the beginning of cooking, mark for half an hour and cover the slowly boiling broth with a lid.

Peel and wash the vegetables selected for the soup, dissolve the potato tubers into two-centimeter cubes, and smaller onions and carrots. After the time has elapsed for boiling the broth, remove all the bones from it and lay it out to cool. Salt the broth and dip the potatoes into it.

Heat the oil in a frying pan until strong aroma and put the onions and carrots in it. After browning to amber color, send the passerovka directly from the pan to the broth. Stir the soup, season with spices and dip the bay leaf into it. Try it, add salt to taste, dip the meat removed from the bones into the broth, mix the soup, let it boil for a couple more minutes.

Option 2: A quick recipe for a simple pork bone soup in a slow cooker

Rich potato soup, so simple that you will spend almost more time reading the description than preparing the products. Please note that the parts of the pork carcass recommended for cooking soup contain a considerable amount of fat. It is best to collect it from the surface of the finished soup, especially if marrow bones were used.

Ingredients:

• a third kilogram of pork on the bone;
• four medium-sized potatoes;
• two small carrots;
• large onion;
• four peas of large black pepper;
• one and a half tablespoons of pure oil;
• coarse salt and chopped herbs.

How to quickly cook pork bone potato soup

The most lean pork for soup is not suitable, it is optimal if it is a rib part or a chopped small shank. Wash the pork, cut the flesh to the bone. If your meat is separate from the bones, dissolve it in small slices.

We lower the husk from the onion and crumble it with half-centimeter checkers, peel and wash the carrots, rub with medium chips. Program the multicooker to work in frying mode, lasting a quarter of an hour, press "Start". Pour oil into the bowl for a short warm-up, and after a couple of minutes, dip the carrot chips and onions into it.

With the lid open, occasionally stirring the vegetables, fry the sauté evenly, preventing it from burning. Cut the peeled and washed potatoes into strips, leave them in water for the time of frying the vegetables. As soon as the browning becomes amber, we spread the meat to it, add pepper, spices and salt.

We mix the products, pour cold water up to the “3 liter” mark and lower the potatoes into it. From the control panel, select the soup cooking program, its duration must be set exactly for one hour. We cover the lid tightly, start the program.

Option 3: Pork bone tomato soup with rice

Although the authors did not indicate the source, even without close attention it is noticeable that the dish resembles fragrant kharcho. We will not reproduce it exactly, but we note that an almost ready soup can be seasoned with a certain amount of spices with a sharp aroma, or even the classic suneli hops.

Ingredients:

• three hundred grams of pork bones;
• four large spoons of tomato;
• four hundred grams of pork trimmings;
• three purple onions;
• half a two-hundred-gram glass of large rice;
• a third of a garlic head;
• bay leaf, a pinch of fine pepper and coarse salt;
• a small pickled chili pepper.

How to cook

We put exactly two liters of water on heating in a sufficient volumetric saucepan, wash the bone and lower it into the water before boiling, cover with a lid. As soon as the water begins to boil intensively, we turn down the heat, cook the bone broth for exactly one and a half hours, regularly removing the foam from it.

We thoroughly wash the pork, dissolve it in small cubes and put it in an almost ready broth, cook for 25 minutes. Rice, thoroughly washed, and optionally soaked for half an hour, lowered into the broth, add hot pepper, tomato and other spices.

Finely chop the peeled onion, put it after the rice and mix. With a very low boil, cook until the rice is cooked. Chop the peeled garlic with a knife, it is added to the broth at the same time as salt, just before turning it off.

Option 4: Delicious pork bone soup with dumplings

With all the variety of soups with pasta, dumplings and dumplings are a special article. There is something warm and homely in such soups, as if warmed by native hands. Do not try to make dumplings exactly the same size, it is enough that they do not differ by a factor of two or more. Pork is suitable both taken as a whole piece, for example, half a shank, and from different parts - trimmings, plus a couple of spinal bones.

Ingredients:

• six hundred grams of lean pork;
• three potatoes;
• one onion and one sweet carrot;
• one and a half tablespoons of oil;
• lavrushka;
• pepper small and peas;
• a handful of juicy greens;
• raw fresh egg;
• salt;
• five large spoons of flour.

Step by step recipe

Wash the pork, do not cut it off the bone, fill it with water, dip the parsley and peas into it. Turn on moderate heat and remove the foam as it appears, after boiling, reduce the heat, cover the pan with a lid, cook the broth for up to two hours.

Closer to its readiness, we clean, wash and cut the potatoes into large cubes. Also remove the peel from the onion and carrot, grate the root crop coarsely, and dissolve the onion into cubes.

Release the egg to the sifted flour, add salt there too. Knead a soft dough and leave for a while under a towel. If there is not enough flour and the dough is runny, add more as you wish.

Remove the pork from the broth and lower the potatoes in its place, count 15 minutes. In a heated frying pan in vegetable oil, sauté the chopped vegetables to a bright blush. Transfer the roast to the soup, season with pepper and salt. Remove the meat from the bones, and return to the soup, sorting it into fibers.

After the soup boils again, tear off small pieces of dumplings from the lump of dough and lower them directly into the broth. Set the heat to minimum, cook the soup for another ten minutes. Pouring it into portioned plates, generously season with chopped herbs.

Pork? Any nutritionist who hears of pork will shake their head in disapproval. Unless we are talking about pork tenderloin, this tender meat without fat is considered especially valuable. It is easier to tolerate by the body and the shoulder blade. The content of harmful fats in the brisket and pork neck “goes off scale” - just what is snapped up in the market for barbecue on the eve of the holidays. Obviously, for a healthier diet, it is best to choose pork tenderloin and shoulder.

Why do we all love pork so much? Pork soup will make any man full. It can not 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 the richest in myoglobin - and this is exactly the element that helps carry oxygen to the muscles. Judaism and Islam forbid pork, and in Christianity it is allowed, although the Old Testament classifies it as an unclean product.

In any case, everyone makes the decision to eat this meat for food. Whatever the harmful properties of this meat, scientists believe that it cannot cause significant harm to the body. The daily norm is 200 grams.

Pork soup is a wonderful dish that will only benefit the body. You can cook it on the bone or meat fillet. For cooking, the meat should be poured with a small amount of water - so it will be more juicy. In the middle of cooking, you need to add spice roots and an onion - the broth will become fragrant and rich.

Pork soup - food preparation

Soup can be cooked absolutely any meat. Young pork of a denser consistency has a pinkish color. Its surface is slightly matte, and almost without films. Dark meat with films can be dryish. There are two varieties of pork.

The first grade includes pork shoulder, brisket, loin, flank, lumbar and ham. The second - tanks, neck notch, knuckle, shank. Good meat is covered with a thin pale pink crust, when pressed, juice is released from it, and the hole quickly disappears, levels out. Quality meat always smells good. For cooking soups, meat on the bone is most often chosen.

Pork Soup - The Best Recipes

Recipe 1: Pork Soup with Mushrooms

A very rich and fragrant soup cooked in bone broth. Its only drawback is that it will take time to cook the broth, at least two hours. If you have time, get started!

Ingredients: pork (on the bone, 500 g), salt, pepper, bay leaf, onion, carrot, celery stalk, tomato paste (1 tablespoon), mushrooms (400 g), green peas (frozen or canned).

Cooking method

We put the meat in a saucepan, fill it with water, salt, pepper, put a bay leaf and cook. Don't forget to remove all the foam and reduce the heat. Boil the meat until it begins to move away from the bones.

Slice the mushrooms into thin slices. Fry them in a frying pan for about 4 minutes. Transfer the mushrooms, and in the same pan we pass the carrots with onions and celery.

After 10 minutes, add tomato or tomato sauce to the mixture. Remove the cooked meat from the broth, cut into pieces.

Strain the broth, pour into a saucepan, bring to a boil and put the vegetable dressing and mushrooms into it. Add peas, meat and warm all 5 minutes.

Recipe 2: Pork Soup with Beans

The recipe for an excellent hearty warming soup. Choose dark beans - black or red. Despite the color of the bean broth, it is much tastier. We get 8 servings of a hot steaming rich dish, spicy, with exotic notes.

Ingredients: dry beans (200 grams), flour (1 tablespoon), onion, celery, pork (shoulder, 400 grams), hot pepper, garlic, ground coriander, tomatoes or tomatoes in their own juice (400 grams), meat or chicken broth, salt.

Cooking method

Soak the beans in water for several hours beforehand - this way they will cook much faster. We drain the first water, fill it again and cook until tender.

Chop the onion, celery and hot peppers. We cut the meat into small pieces.

In a thick-walled saucepan, heat 2 tbsp. l. vegetable oil and fry the meat until golden brown. Add roots, spices and fry.

Pour the broth, add mashed tomatoes, beans. Cook for another 30 minutes. When serving, you can add fresh chopped garlic.

Recipe 3: Georgian Pork Potato Soup with Tomatoes

Georgian cuisine is rich in original soups. This recipe is based on souzi - pork soup with bell pepper, dill and adjika. A large amount of meat cut into huge pieces is what real men need. Having eaten a plate of such soup for lunch, they will not get hungry soon, but women also like it.

Ingredients: pork meat, pulp (0.8 kg), potatoes (several pieces), onion, tomatoes (2 pieces), sweet red pepper (1 small or half a large one), garlic, dill, thyme (Georgian name for kondari), adjika , hot pepper (a small pod), salt.

Cooking method

Choose a pot larger than 3 liters. Cut the pork into large pieces, rinse well with running water. Pour the meat with water and cook, removing the foam when boiling.

Grate a large onion and potato and put the resulting slurry into the broth. Salt and pepper.

Cut two tomatoes into pieces - there, in the pan. We clean the potatoes, cut them into large cubes. We cut sweet pepper and dill.

After half an hour of cooking meat, add potatoes, cook for 20 minutes. Add adjika (a small spoon) and chopped pepper 10 minutes before the end of cooking.

Soup is considered cooked when the potatoes are boiled. We fall asleep dill, finely chopped garlic and a few pinches of kondari. Leave the soup to infuse for half an hour.

Soup is the most common dish on earth. Their popularity is due, first of all, to the extractive substances of meat, which can activate the activity of the digestive glands. This stimulates the appetite. And the soups are just delicious, well satisfy hunger. Different cuisines of the world offer their options. There are recipes that can simply shock a European, for example, soup from bird nests or the stomach of an animal.

However, do not excite the nerves and digestion, it is better to cook dishes from products traditional for the area. You can add a variety of flavors to them by adding spices. For pork soup, the most commonly used are: bay leaf, thigh, dill, parsley, chervil, tarragon, celery, paprika, thyme, cloves, coriander, red and black pepper, nutmeg, lovage, and sage.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Of all the soups, the most hearty is cooked with pork meat. Although it is not so light, it is even good in winter cold. For cooking, pork is used in different forms, whether it be bones or fillets. In both cases, a rich first course is obtained. If you do not know what soup to cook from pork, then study the recommendations and recipes from the photo below.

How to cook pork soup

Before you cook soup with pork, you need to decide which part of it is better to use for cooking. In the first place in terms of the content of harmful fats are the brisket and neck. They are often sold out on the eve of the holidays, for which it is customary to cook barbecue. The body is easier to tolerate shoulder blade or pork tenderloin. The latter is especially valued for its delicate taste. For this reason, supporters of a healthy diet should focus on the shoulder blade or tenderloin.

How long is pork cooked

The disadvantages of this soup include too long cooking time. Unlike chicken, a whole piece of pork needs to be cooked for 1-2 hours, while not forgetting to remove the foam. So for a very long time, so for the soup the technology is slightly different. Meat for faster processing is cut into cubes. How much to cook pork for soup in this case? It will take about half an hour until the rest of the ingredients are laid. If you took not young meat, then increase this time to 40 minutes.

How to cook pork for soup

In order for the result to be an appetizing hot dish, it is necessary to properly cook the meat. There is a special pork processing technology for soup. Step-by-step instructions for cooking this meat include the following steps:

1. Cut the meat into cubes with dimensions of about 1 by 3 cm.
2. Place them in a bowl of cold water. For a more juicy taste, you can add onions and carrots to the broth.
3. Put on fire and bring to a boil.
4. Cook for half an hour, removing the foam, and only then throw in the rest of the products.

This instruction is for meat. Language, i.e. offal, it is necessary to cook for 3 hours. This should be done with hooves, entrails, tails and offal. A whole piece of meat is cooked for up to 2 hours on a very low heat. Readiness can be checked with a toothpick, which you need to pierce the product. As a result, clear juice should stand out.

Soup with pork - recipes with photos

Whatever pork soup recipe you choose, it is important not only to cook it correctly, but also to choose it. Young meat can be distinguished by its dense structure and pink hue. There are practically no films on the surface. If there are a lot of them, then the product may turn out to be rather dry. Pork has 2 varieties. The first is the ham, brisket, shoulder, loin, flank and loin. Shank, neck and shank belong to the second. Good meat releases juice when pressed. Its smell should be pleasant. The best option for a delicious soup is meat on the bone or pork stew.

In pork broth

The most delicious and simple pork broth soup is prepared with a small amount of meat and vegetables, so it turns out to be both healthy and rich. Half a teaspoon of sugar gives a pleasant sweetness to the dish. You can not add meat, but only use it for cooking broth, but then the soup will not be so satisfying. It is better to serve the dish for dinner hot with thick sour cream and fresh black bread. The instruction itself, which soup to cook on pork broth, is presented below.

Ingredients:

• zucchini - 1 pc.;
• bay leaf - 2 pcs.;
• potato tubers - 3 pcs.;
• onions - 1 pc.;
• salt, pepper - to taste;
• red beans - 200 g;
• tomato paste - 1 tbsp;
• vegetable oil - a little for frying;
• carrots - 1 pc.;
• water - 1.5 l;
• pork on the bone - 300 g;
• parsley - 1 small bunch.

Cooking method:

1. Pour water into a saucepan, place meat in it and bring to a boil. Then reduce the fire to a minimum. Cook until tender, skimming off the foam with a slotted spoon.
2. Soak beans in water for half an hour.
3. At this time, while cleaning the potatoes. Then rinse it, cut into cubes.
4. Clean and chop the rest of the vegetables. Carrots can be chopped with a grater.
5. Fry the vegetable mixture of carrots, onions and beans in a pan with vegetable oil. This will take about 5-8 minutes.
6. If the meat is already cooked, then add vegetable frying to the broth, and a couple of minutes later, potatoes. The pork itself can be obtained if a lighter soup is needed.
7. Then season the dish with tomato paste, pepper and bay leaf. Darken it for 10 minutes, and then add finely chopped parsley.

Pea soup

If you use the recipe for pea soup with pork, then the dish will turn out to be more nutritious, and its taste will be specific. Only it is recommended to take a more fatty type of meat. Pork knuckle is the best option. The dish cooks quickly, especially if you take care of the peas in advance. This recipe also allows you to add any spices, so you can make a delicious pork soup to your liking. For an original serving, add croutons to the hot plate as well.

Ingredients:

• vegetable oil - 1 tbsp;
• carrots - 1 pc.;
• onions - 2 pcs.;
• pork knuckle - 500 g;
• parsley or celery root - a little for dressing;
• dried peas - 250 g;
• ground black pepper, salt - to taste;
• green onions - 1 bunch.

Cooking method:

1. Rinse the peas thoroughly, then soak in cold water and leave for 3-4 hours.
2. Cut the shank into medium pieces, throw them into boiling water, cook for about 45 minutes.
3. Fry finely chopped onion in vegetable oil.
4. Cut parsley or celery into strips, send them to the broth, along with soaked peas.
5. Next, add the fried onion, salt and pepper.
6. Simmer the dish over moderate heat for about half an hour until fully cooked.

Kharcho

Another unusual recipe is kharcho soup with pork. This dish belongs to Georgian cuisine, but has already become popular with many other peoples of the world. He had many variations, including with pork meat. Additional ingredients are millet, lentils, corn grits or rice. You will find step-by-step instructions on how to cook such a soup below.

Ingredients:

• capsicum and black pepper - to taste;
• suneli hops - 1 tsp;
• fatty pork - 500 g;
• rice - 120 g;
• ground cinnamon and cloves, cilantro seeds - 0.5 tsp each;
• flour - 1 tbsp;
• dried basil or savory - to taste;
• fresh parsley - also to taste;
• onions - 4 pcs.;
• tkemali sauce - to taste.

Cooking method:

1. Wash the meat under running cold water, cut into large pieces, send to a pot of water, cook for about 1.5 hours.
2. Peel the onion, finely chop, then 2-3 minutes. fry in a pan with flour.
3. Take the meat out of the pot and strain the broth. Salt it, add rice, return the pork.
4. When the dish boils, add the roasted onion with flour, grated parsley and all the spices.
5. Darken the soup for another 5 minutes, and then brew a little more.

Buckwheat soup

According to this recipe, you can cook a rich and hearty buckwheat soup with pork. It is suitable even for baby food. Any child is useful for both meat and buckwheat. You can also add different spices here, whichever you like. The recipe itself is very simple, so it will not create difficulties even for inexperienced chefs. How to cook such a soup, you will learn from the step-by-step instructions with the photo below.

Ingredients:

• buckwheat - 100 g;
• bell pepper - half of 1 fruit;
• bay leaf - 2 pcs.;
• potatoes - 2 tubers;
• vegetable oil - 2 tablespoons;
• pork - 250 g;
• dill or parsley - a small bunch;
• water - 2 l;
• onion - 1 pc.;
• pepper, salt - to taste;
• carrot - 1 pc. small size.

Cooking method:

1. Rinse the meat, then place on the bottom of the pan, pour water. When it boils, cook for another 5 minutes, and then remove the pork, cool and cut into pieces. Then send back to the broth and simmer for another quarter of an hour.
2. Peel potatoes, wash, chop into cubes. Cut the pepper into strips.
3. Peel the carrots with onions, finely chop, then fry in oil.
4. Rinse buckwheat, send it to the meat, season with salt and pepper, add lavrushka.
5. Simmer the soup for another 5 minutes.

In a slow cooker

If you know all the advantages of using it, then cook the following simple pork soup in it. It does not compare to what was cooked on the stove. A special aroma is given to it by additional frying of meat before boiling it. Due to the amazing nutritious broth, you can get enough of this dish for at least the whole day. The pork soup itself in a slow cooker can be anything - hodgepodge, pea, cream or tomato.

Ingredients:

• bay leaf - 1 pc.;
• pork - 300 g;
• sweet pepper - 2 pcs.;
• water - 2 l;
• vegetable oil - 2 tablespoons;
• cloves, salt, pepper - to taste;
• garlic - 2 cloves;
• carrot - 1 pc.;
• tomatoes in their own juice or fresh tomatoes - 400 g;
• onion - 1 pc.;
• potatoes - 4 pcs.

Cooking method:

1. Place the meat on the bottom of the multicooker bowl, cover with water. When it boils, season with cloves, lavrushka, add a whole peeled onion. Boil for an hour, selecting the "Soup" or "Stew" program.
2. Next, remove the meat, strain the broth and boil again.
3. Peel potatoes, wash, cut into cubes, as shown in the photo. Then send to the boiled broth.
4. Peel the second onion, finely chop, and then fry in a pan with chopped garlic.
5. Next, add to the vegetables and pepper, diced. Fry for 5 minutes and then add the grated carrots.
6. Darken a little more and throw in the mashed tomatoes, simmer a little more.
7. Cut the cooled pork into pieces, place back in the multicooker bowl. Send vegetable fry there.
8. Simmer the dish for another quarter of an hour using the "Soup" or "Stew" mode.

Rice

For lovers of various cereals, a recipe for soup with rice and pork is suitable. The ingredients for it are as simple as possible, and the dish turns out to be very rich and appetizing. It is eaten instantly, so cook more immediately, and at least every day. If you are looking for a simple and at the same time original recipe, then try this option - you will definitely not regret it.

Ingredients:

• tomato paste - 120 g;
• garlic - 2 cloves;
• pork - 500 g;
• carrots - 2 pcs.;
• potatoes - 3 pcs.;
• water - 2.5 l;
• rice - 50 g;
• spices, salt - to taste;
• onion - 2 pcs.

Cooking method:

1. Boil the broth from water with meat. During cooking, remove the foam, pour over and season with spices to taste.
2. Peeled potatoes cut into cubes, toss to the meat.
3. Next, add rice almost immediately, and after a couple of minutes, vegetable frying.
4. After another 5 min. introduce tomato paste with finely chopped herbs. Darken the soup a little more.

With potato

One of the classic first course recipes is pork soup with potatoes and vermicelli. Here, too, no exquisite products are required. All the ingredients are very simple, so the soup is prepared easily and quickly. For the broth, a bone is better - so the dish will turn out to be more rich. As dishes, it is worth taking a cauldron or a pan with a thick bottom.

Ingredients:

• onion - 1 pc.;
• vegetable oil - 2 tbsp;
• potatoes - 3 pcs.;
• pork breast - 400 g;
• carrot - 1 pc.;
• parsley or dill - 1 bunch;
• vermicelli - 100 g;
• tomatoes - 2 pcs.;
• salt and pepper - to taste.

Cooking method:

1. Divide the pork into portions, boil for an hour.
2. Scald tomatoes with boiling water, peel.
3. Chop the onion in half rings, chop the carrots on a grater. Fry them, and then stew with tomatoes.
4. Add diced potatoes to the broth, then send vegetable frying there.
5. Darken the dish for 10 minutes, then throw the vermicelli with herbs, pepper, salt.

From pork ribs

If you cook soup from pork ribs, then the dish turns out to be more rich, because the bone is used for the broth. In addition, it is much more nutritious, so the second may not even be required. You can cook not an ordinary soup, but a shurpa, whose homeland is the East. Its difference is considered to be a higher fat content obtained by pre-roasting the meat.

Ingredients:

• tomatoes - 2 pcs.;
• garlic - 2 cloves;
• potatoes - 3 pcs.;
• carrots - 1 pc.;
• water - 3 l;
• vegetable oil - 2 tablespoons;
• any greens - 50 g;
• pork ribs - 500 g;
• onion - 1 pc.;
• pepper, salt - to taste;
• zira - 1 pinch.

Cooking method:

1. Divide the ribs into small portions, cut off excess fat.
2. Pour the oil into a cauldron or saucepan with a thick bottom. Fry the ribs until golden.
3. Next, add chopped onions to the meat, and after a couple of minutes - grated carrots.
4. Darken a little more, then send chopped peppers to them.
5. Fry for a couple more minutes, stirring. Then add coarsely chopped potatoes, tomatoes.
6. After 2 minutes of frying, add water. After boiling, season with spices, salt and pepper.
7. Simmer the dish for half an hour, then add chopped garlic. When serving, sprinkle with chopped herbs.

mushroom

Soup with pork and mushrooms is very unusual in taste and aroma. In addition to the two main ingredients, vegetables are added to the dish. If you do not like the taste of boiled pepper, then replace it with ground paprika. So the color of the dish will be much brighter, and the taste will not suffer in any way. Fresh herbs, which are added when serving, are responsible for the rich aroma of the soup.

Ingredients:

• vegetable oil - 50 ml;
• pork meat - 350 g;
• celery - 1 root;
• carrots - 1 pc.;
• champignons - 100 g;
• potatoes - 3 pcs.;
• salt and pepper - to taste;
• tomatoes - 2 pcs.;
• ground paprika - to taste;
• onion - 1 pc.

Cooking method:

1. Rinse the meat pulp, cut into pieces.
2. Wash, peel and chop all vegetables.
3. First, fry the slices of meat in a deep frying pan, then add the onions, celery and carrots, mix, then throw in the chopped mushrooms.
4. Boil diced potatoes in 2.5 liters of water, then add vegetables and mushrooms.
5. Season with spices, salt, after boiling, simmer until fully cooked.

cheesy

This recipe will especially appeal to lovers of everything related to cheese. The aroma of the dish is simply incredible, but at the same time it is nowhere easier to prepare. Soup with pork and cheese has a delicate velvety texture. Meat is better to take lean. The reason for this is the cheese itself, because it is already a fatty product. The rest of the recommendations are presented in the recipe itself below.

Ingredients:

• carrots - 1 pc.;
• pork fillet - 0.3 kg;
• cauliflower - 1 small head;
• processed cheese - 0.2 kg;
• sunflower oil - a little for frying;
• potatoes - 3 pcs.;
• water - 2.5 l;
• spices - to your taste;
• onion - 1 pc.

Cooking method:

1. Rinse the fillet, place on the bottom of the pan, pour water, put on fire.
2. Soak mushrooms in boiling water for half an hour.
3. After boiling the broth, remove the foam, throw in the potatoes, cut into slices. Turn down the fire.
4. Fry grated carrots in oil, then add chopped onions to it.
5. If the meat is almost ready, then add the roast with mushrooms and chopped cabbage.
6. After boiling, send grated cheese to the broth.
7. Simmer the dish for another 20 minutes, stirring occasionally.

Video

Did you find an error in the text? Select it, press Ctrl + Enter and we'll fix it!