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Sour pork soup with dies

Sour pork soup with dies

  • 600 gr ribs and pork leg
  • 100 ml tomato juice / broth
  • 2-3 diced potatoes
  • a green bell pepper
  • a red bell pepper
  • a piece of celery
  • a piece of leek
  • a parsnip
  • a carrot
  • a zucchini
  • 2-3 white onions
  • parsley
  • lovage
  • salt to taste
  • 1 l of millet (sauerkraut juice)

Servings: 12

Preparation time: less than 90 minutes

RECIPE PREPARATION Sour pork soup with dies:

Wash the meat in cold water, until the water remains clean and boil it, gathering with a spatula formed foam. In the meantime, wash and clean the vegetables. Finely chop them and bring them to a boil with the meat. Add the diced potatoes and leave the soup on the fire for about 20 minutes, until the latter has cooked well enough. Add the millet and the tomato juice / broth, salt to taste and let it boil for another 10-15 minutes, until it boils. Sprinkle with finely chopped parsley and larch after removing the soup from the heat. Good appetite!

Bean soup recipe & # 8211

  1. We choose the beans, wash them and soak them the night before. The next day we rinse it under running tap water and put it in a large pot. Cover it with water and let it boil for 2-3 minutes over high heat. We strain it and throw the water. Put the beans in the pot, the bay leaves again and pour about 2 liters of warm water. When it starts to boil, reduce the heat, cover the pot halfway with a lid and cook the beans on low heat for about an hour, until it is almost cooked. If we still need to add water during cooking, it must be warm.
  1. Meanwhile, heat the oil in a saucepan and sauté the onion, carrots, celery and pepper until soft. Add the tomatoes and tomato paste and continue to harden for another 2-3 minutes.
  1. Add the hardened vegetables to the pot, add a little salt, 2 thyme branches and continue to cook the soup for another 45 minutes, until the beans and vegetables are cooked.
  1. Turn off the heat, remove the bay leaves and thyme branches and check if it is necessary to add salt. Add freshly ground pepper and chopped larch.

Serve this soup with fresh bread, cabbage salad and carrots or pickles.

Peel a squash, grate it and squeeze the juice. Cut them into cubes. As small as possible. Finely chop the onion.

Mysteries of one-finger-thick round sausages.

Put a large pot on low heat and pour the oil. Add the sausages and cook for two minutes, then add the onion. Stir and after a minute add the diced carrots, celery and parsnips. Add thyme, bay leaf and paprika, mix and pour about 2 liters of water. Add a little salt, but not too much, add more at the end if necessary. Keep in mind that both sausages and millet have salt and it is better to wait until the end than to be too salty from the start. Simmer everything for about 20 minutes, then add the rice. Continue to boil the soup, stirring occasionally, until the rice is cooked.

It's time to add death. I put 500ml, but my advice is to add gradually, depending on how much you want to come out sour. Now add salt, if necessary, and pepper.

Turn off the heat, add the finely chopped parsley and leave the soup under the lid for about 10 minutes.

Serve with sour cream, hot peppers and fresh pita.

The article is part of the Selgros search for passion campaign, through which we want to bring to light family recipes, old and dear recipes.

HERE you can see all the recipes prepared by me for this flour campaign.

Sour pork soup with cabbage juice

some pork bones with meat on them (I also put some cubes of lean pork)
1/4 celery
1 onion
1 red bell pepper
2 carrots
1 large tomato
a cup of tomato juice
cabbage juice
2 rolls of noodles (I use Barilla)
dry larch

Wash the meat, put it in a pot, cover it with water, salt it and put it on the fire. When it starts to boil, remove the foam.

We leave it for a few more minutes (5-6) on the fire, then we throw the water and we pass the pieces of bones and meat through a jet of hot water.

Put the bones and pieces of meat back in the pot, cover with water, add a pinch of salt, cover the pot with a lid and cook over medium heat for about 50 minutes.

During this time we deal with vegetables. we clean the celery, the bell pepper and cut them into cubes, we clean the onion and leave it whole (I do this and at the end I take it out of the soup). we clean the carrots and cut them into rounds and we peel the tomato and then we cut it into small cubes.

I want to tell you that in fact everyone will cut the vegetables to their liking.

Add the vegetables and if necessary add more water.

Season with pepper to taste. We do not add salt because the cabbage juice also has salt and we finally let it taste and see if we have to add more.

When everything is well cooked, take out the onion and add the tomato juice and cabbage juice (which we strained before).

Add the cabbage juice depending on how sour we want it to be.

When the soup starts to boil, add the finely chopped dried larch, season with salt and pepper and leave on the fire for another 10 minutes from the moment of boiling.

Boil the noodles separately in salted water, then drain and rinse with cold water.

How to prepare meatballs for meatball soup?

  • Mix the minced meat with the egg, the washed and drained rice, salt and pepper, then form the meatballs with a wet hand. The meatballs for the soup don't have to be very big, I would say a very small walnut. They will swell when boiled, so because of this, they must be quite small before boiling. We place them on a plate or tray sprinkled with water, side by side, not overlapping.

  • Add the meatballs to the soup, one by one. Also now, if you want, you can add the potatoes cut into suitable cubes. cover meatball soup with a lid and let it boil until the meatballs are cooked.
  • Add the borscht or vinegar, taste the soup and season with salt, then let it boil for about 5-6 minutes and turn off the heat. Let the meatball soup soak for another 5-6 minutes.

How to make liezon (a mixture of yolks and sour cream) for soups?

How to prepare for liezon, described below, is valid for any kind of soup (where suitable).

Meatball soup with sour cream, recipe with guaranteed success



  • 800 & # 32 g & # 32 minced pork
  • 2 & # 32 pcs & # 32 carrots
  • 1 & # 32 pcs & # 32 parsnips
  • 1 & # 32 pcs & # 32 medium onion
  • 1 & # 32 pcs & # 32 red bell peppers
  • 2 & # 32 pcs & # 32 celery celery
  • 100 & # 32 g & # 32 rice & # 32 washed
  • 3 & # 32 pcs & # 32 albus
  • dry larch
  • a few & # 32 peppercorns
  • to taste & # 32 salt and pepper
  • hot peppers & # 32 optional
  • parsley

Liezon or dressing


Soup ingredient

  • Carrot
  • Parsley root
  • Celery (or piece)
  • An onion
  • Half bell pepper
  • Tomatoes or tomato paste
  • A bottle of stock
  • Salt and pepper

Clean and wash the vegetables well and finely chop.

Put in a large pot with a little oil but not more than 5 minutes on medium heat and stirring constantly. Do not burn onions, just soften the vegetables a little.

After 5 minutes add hot water and boil for 10 minutes. Add the meatballs taking care not to break. In the next 5 minutes the meat foam will form and you have to remove it with a foamer.

Put the borscht to boil in a separate pan and bring to a boil. Add to the pot with the other ingredients and cook for another 10 minutes.

Season with salt and pepper, add a handful of chopped parsley and turn off the heat.

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Sour pork soup

Sour pork soup recipe

Ingredients (6 Servings):
400 g pork bone with meat
500 ml sour cabbage juice
2 tomatoes
2 carrots
2 onions
1 bell pepper
leustean, net

Preparation of sour pork soup:

Boil the pork bones in 2l of water, let the water boil for two & # 8211. Pour the water in which they boiled, then add 2l of clean water in which you put the bones again and let it boil at the right heat.
Peel and chop the vegetables and add to the soup.
Put the sour cabbage juice in a bowl, then boil it in two & three boils.
At the end, when all is cooked, add the sour cabbage juice over the pork soup, when the meat has come off the bones. Boil the soup for another ten minutes, then turn off the heat. Add the larch and salt to taste, then cover the soup with a lid and leave for a quarter of an hour before serving.

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