Pork broth soup - a unique flavor bouquet: recipe with photos and videos

Home Meat soups

Pork broth soup is present in almost every national cuisine of countries where eating pork is not prohibited by religion. This is due to the peculiar sweetness, unique flavor bouquet and pleasant aroma of the broth from pork meat and bones.

Outstanding chefs prefer pork broth when preparing soups because of its neutrality, due to which the spices introduced at the end of cooking fully reveal their inherent specific aroma.

The pig was domesticated more than seven thousand years ago, and modern archaeological finds in China push this boundary back to around eight thousand years ago.

Naturally, over such a long period of time, culinary specialists have invented many dishes and pork soups. Here are the recipes for the most delicious and famous of them, both complex and easy to prepare.

How to cook pork broth soup - 15 varieties

Pork broth
Hungarian goulash soup
Cologne pea soup
Greek soup
Navy borscht
Spicy kimchi soup with pork
Chinese Hongtun Soup
Spartan Black Stew
Pork kharcho soup
Yellow Lentil Soup
Tom Sap - Pork Ribs Soup
Soup "Tanuki jiru"
Roast pork soup
Rice soup with pork broth in a pressure cooker
Kulesh “Cossack” with barrel

Hearty and rich soup

Vegetable soup made with pork broth is hearty, healthy, tasty and aromatic. And you can cook it either in the traditional way with pork pulp, or in a somewhat unusual way - with minced meat. Try it and you will definitely like this soup.

Compound:

carrot root vegetable;
2 celery stalks;
2 zucchini;
onion;
0.4 kg minced pork;
0.1 kg smoked sausage;
0.4 kg canned tomatoes;
1 tsp. paprika;
1 tsp. oregano;
1 tsp. salt;
refined vegetable oil;
1 tsp. brown granulated sugar.

Preparation:

Let's prepare the vegetables: peel and rinse them.
To make the soup bright and beautiful, let's cut the carrots into flowers. Let's make parallel cuts on it and get flowers.
Let's defrost the minced meat. Chop the remaining vegetables into cubes. Let's cut the sausage.
In the pan in which we will cook the soup, heat the vegetable oil.
Add the onion and fry it lightly.
Now add the minced meat and fry everything together.
Add salt, paprika and oregano and stir.
Pour in boiling water, about 2.5 - 3 liters.
Add tomatoes, celery, sausage, carrots and zucchini. To prevent the tomatoes from producing too much acid, add brown sugar.
Cook the soup until the vegetables are ready. They should become soft.
Serve the soup with sour cream and herbs.

Advice! Instead of minced meat, you can fry pork pulp. And to give the dish a spicy note, season the meat with paprika. Roasted pork will need 60 to 90 minutes of cooking time.

Pork broth

Recognized culinary experts claim that the broth turns out to be more saturated if the vegetables are slightly baked for it. This is how the broth is prepared according to the given recipe.

Ingredients:

Pork meat bones – 3 kilograms;
Onions - 0.25 kilograms;
Celery - 0.25 kilograms;
Carrots – 2 pieces
Garlic - 2 cloves;
Parsley - 6 sprigs;
Bay leaf – 1 piece;
Thyme - 1 sprig:
Cloves - 3 pieces.

Preparation:

Crush the garlic without peeling and wrap it in cheesecloth along with cloves, bay leaves, and thyme.

Chop onions and carrots coarsely.

Place half the onions and carrots, pork bones on a baking sheet, pour over the oil and place in an oven preheated to 240˚C for 40 minutes.

Then transfer to a saucepan, pour 2 cups of hot water onto a baking sheet and drain the fat from it into the saucepan.

Add water so that it covers the food. Put a gauze bag with spices, parsley, the remaining vegetables and bring to a boil, skim off the foam, reduce the heat to low and cook for two to three hours.

When ready, remove vegetables and spices.

Soup with creamy notes

Cook creamy soup with pork broth. Its recipe is simple, and the taste is unforgettable! And in order for the dish to acquire a more delicate consistency, some of the vegetables need to be whipped together with cream using a blender.

Compound:

0.3 kg pork pulp;
4-5 pcs. potato tubers;
onion;
carrot root vegetable;
200 ml cream;
soft butter;
1 tbsp. l. flour;
salt;
ground pepper.

Preparation:

We peel potato tubers, onions and carrots. Wash the vegetables and chop into cubes.
Boil water and add potatoes. Cook it until almost done.
Wash the pork pulp and cut into cubes.
Melt the butter in a frying pan and fry the pork.
When the meat gives juice, salt it. Cover the pan with a lid and fry the pork until golden.
Add carrots to the meat and fry for 4-5 minutes.
Place the meat and carrots in a saucepan.
Sauté the onion and place it in a blender container.
Add some of the boiled vegetables, carrots and potatoes to the onions.
In a clean frying pan, melt the butter and fry the flour.
Add 150 ml of cream and stir.
Warm up the creamy mixture. It should acquire a homogeneous structure.
Add the creamy flour mixture to the vegetables.
Beat the resulting mass with a blender until smooth.
Spread the vegetable mixture into the soup.
Add the remaining cream. Let's add some salt and pepper to the soup.
Cook it on the lowest burner level for another 4-5 minutes. Ready!

Hungarian goulash soup

The word “Goulash” itself means shepherd in Hungarian. They prepared this soup not only from pork, but also from lamb and beef. But it is most delicious from pork due to the specific aroma of pork meat.

The culinary invention of the shepherds won the adherence of the aristocracy; for example, it was the favorite soup of the Emperor of Austria-Hungary, Franz Joseph.

Ingredients:

Veal - 0.6 kilograms;
Onions - 2 pieces;
Garlic - 3 cloves;
Tomatoes – 4 pieces;
Carrots – 1 piece;
Pork fat – 2 tablespoons;
Cumin - a pinch;
Potatoes - 5 pieces;
Ground paprika – 1 teaspoon;
Bay leaf – 2 leaves;
Vegetable oil – 4 tablespoons;
Parsley roots – 2 pieces;
Red hot pepper - to taste;
Salt, pepper - to taste.

Preparation:

Stew the onion in vegetable oil, add thyme, parika, hot pepper and heat for a couple of minutes. Add some water.

Add the meat cut into pieces and simmer for ten minutes.

Chop the potatoes, carrots, parsley roots, put them in a saucepan and add 1 ½ liters of water, add salt and simmer under the lid for half an hour.

The soup is ready.

Mushroom delicacy: preparation

Boil the meat broth, remove the fat and save. Peel the potatoes and zucchini and cut them into slices. Chop the roots into cubes and onion into pieces. Grate the carrots on a coarse grater. Lightly fry the roots and carrots in fat, then sauté the onion for 3 minutes. Wash, peel and chop the mushrooms. Place them in a saucepan, add water, and let them boil. Drain the water, place the mushrooms in the broth and cook over medium heat for about half an hour. Then add roots and potatoes to the soup and cook for another 20-25 minutes. At the very end, tomatoes and zucchini, salt and spices (bay leaf, allspice) are added. Another 10 minutes and the soup is ready. Sprinkle with chopped herbs, let sit covered for 15 minutes and invite the family to dinner. The first one is seasoned with sour cream. Bon appetit!

Cooking time: 1 hour
Number of servings: 5-6
Ingredients for the recipe “Soup with pork on the bone”:

Pork (on the bone) - 450g.
Cereals (buckwheat) - 1 cup
Potatoes - 5 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Bay leaf - 1-2 pcs.
Pepper (peas) - 2-3 pcs.
Oil (vegetable) - 2 tbsp.
Salt, pepper - optional
Greens - optional
Sour cream - optional

How to prepare “Soup with pork on the bone”:

Step 1 Cut off all the hard pieces (membranes, membranes) from the meat. We rinse it under running water.

Step 2 Fill with cold water so that the meat is completely covered, and set to cook. Bringing to a boil, remove the foam. After boiling, reduce the heat to minimum and continue cooking until the meat is cooked.

Step 3 During this time, peel the potatoes, rinse them, and cut them into cubes. The size is medium, but can be small if you prefer.

Step 4 We will also prepare other vegetables. Peel the carrots and onions. Finely chop them and fry them in vegetable oil until golden brown.

Step 5 Wash and sort the buckwheat, if necessary. When the meat in the broth is ready, add buckwheat and potatoes to the pan. Add spices and bay leaf. When the potatoes are half cooked, transfer them to the broth and fry vegetables. Cook together until all ingredients are ready. After this, take out the meat piece with the bone. Separate the meat and put it back into the pan. Let the soup steep for a quarter of an hour.

Step 6 When serving the soup, it would be nice to add chopped herbs and a little sour cream. Enjoy!

Pork broth can be cooked intentionally, or it can be obtained accidentally by boiling, for example, a piece of meat for a salad. It seems that pork broth can be used to make a tasty and satisfying first course. This soup or borscht will turn out to be many times more flavorful and nutritious than if you cooked it with the same ingredients, but in water. Preparing the first dish is painfully simple. You put a saucepan with nutrient liquid on the fire to heat up, bring it to a boil, and then add all the ingredients one by one.

Cologne pea soup

This dish is one of the TOP 10 classic dishes of traditional Cologne cuisine; not a single city carnival can do without it.

Ingredients:

Pork legs – 2 pieces
Bacon – 0.2 kilograms;
Unshelled peas – 0.5 kilograms;
Onions – 2 pieces
Potatoes – 5 medium tubers;
Marjoram – 1 teaspoon;
Garlic – 2 cloves;
Thyme - to taste;
Black pepper - to taste;
Salt - to taste.

Preparation:

Soak peas overnight

In the afternoon you can start preparing the soup.

Pour water over the legs and cook until it starts to boil, skim off the foam and add the peas. Cook for three hours.

Cut the onion and potatoes into small cubes, grate the carrots. Finely chop the bacon.

In a preheated frying pan, first fry the bacon, and then the carrots and onions.

When the legs are ready, separate the meat from the bones and place it in a pan, add the potatoes. After boiling for ten minutes, add marjoram, finely chopped garlic, thyme, fry and cook over low heat for twenty minutes.

The soup is ready.

Pea

A dish prepared according to the following recipe should please not only adults, but also children. Pork pea soup comes out thick and resembles puree. The classic recipe is modified, it is proposed to add tomatoes to it. Thanks to this, the dish acquires sourness, which makes it tastier. If it is difficult to get fresh vegetables, you can replace them with tomato paste.

Ingredients:

pork ribs – 250 g;
parsley - half a bunch;
garlic – 1 clove;
vegetable oil;
peas - half a glass;
water – 1.5 l;
onion – 1 small head;
tomatoes – 2 pcs.;
seasonings, salt - to your taste;
potatoes – 2 pcs.

Cooking method:

Soak the peas in cold water for a couple of hours.
Cut the washed ribs. Fry them in oil.
Place the meat in a saucepan and cover with cold water. Cook the broth.
Place the peas in the pan. When it softens, add chopped potatoes.
Chop the onion and fry. Blanch the tomatoes and cut into cubes. Place them and crushed garlic in a frying pan with the onions. Simmer covered for 10 minutes.
When the potatoes have softened, add the tomato sauce to the pea soup. Stir, after boiling, add chopped herbs, turn off.

Greek soup

The cream cheese it contains gives this dish of Greek cuisine a particularly delicate taste.

Ingredients:

Pork – 0.35 kilograms;
Onion – 1 piece;
Red and yellow bell peppers – 2 pieces;
Tomatoes in their own juice – 1 can;
Garlic – 3 bulbs;
Rice – 70 grams;
Cream (10%) – 150 milliliters;
Olive oil for frying;
Cream cheese – 80 grams;
Salt, pepper - to taste.

Preparation:

Cut the meat into cubes and fry in olive oil.

Blend the tomatoes, add the juice from the jar to the meat, add a liter of water, and wait until it boils. Reduce heat and simmer for fifteen minutes.

Chop the onion and garlic and sauté.

Cut the pepper into squares, add to the half-sautéed garlic and onion. Cook until golden brown. Place in a saucepan and cook for ten minutes.

Add rice, add cream, salt, add spices, simmer over very low heat for five minutes and add cheese. Continue cooking for five minutes.

Remove from heat and let it brew.

Pork soup with apples

The combination of pork and fruit gives an unusual taste. For example, you can prepare an interesting pork soup with apples.

Ingredients:

pork – 600 grams;
green apple – 3 pcs;
leek stem, white part – 1 piece;
carrots – 2 pcs;
onion – 2 pcs;
potatoes – 4 pcs;
vegetable oil – 5 tbsp. l;
salt.

Preparation:

Cut the pork into pieces and fry in a frying pan. Place the meat in a saucepan and add water. Cook for 30 minutes.

Prepare vegetables. Chop the potatoes coarsely, everything else finely.

Make the usual frying of onions and carrots. Transfer it to the meat, add potatoes.

Peel the apples and leeks and chop finely. Lightly fry and then simmer for about 10 minutes. Pour into a saucepan and cook for about 10 minutes.

Spicy kimchi soup with pork

Spicy soup with pickled vegetables of traditional Korean cuisine.

Ingredients:

Pork – 0.3 kilograms;
Green onion – 1 piece;
Onion – 1 piece;
Pepper or green – ¼ pod;
Peking cabbage pickled kimchi – 0.3 kilograms;
Broth – 0.5 liters;
Green bell pepper – ¼ fruit;
Garlic – 1 clove;
Funchoza – 20 grams;
Vegetable oil – 1 tablespoon.

Preparation:

Cut the pork and cabbage into cubes. Onion - in thin half rings, pepper - in strips. Grind the garlic, chop the green onions.

In a thick-bottomed saucepan, fry the cabbage and meat for 10 minutes. Then add onions (onion and green), continue frying for five minutes.

Pour boiling broth over and add pepper.

Cook for five minutes, then add funchose and cook for five minutes.

Add salt.

Divide the soup into bowls, adding the white part of green onion, slices of hot pepper and chopped garlic to each bowl.

Chinese Hongtun Soup

One of the translations into Russian of the meaning of the word huntun is Chaos, which in Chinese mythology denotes the hidden fundamental principle of the world, which has not yet appeared. The clever name, on the one hand, reflects the complexity of preparing this dish, which was served to the table of the emperors of China, and on the other hand, the unique taste, which seems to include all possible delicious taste sensations.

Ingredients for broth:

Meat pork ribs – 1 kilogram;
Duck frame – 1 piece;
Chicken wings – 1 kilogram;
Minced pork from ham – 0.6 kilograms;
Shaoxing wine – 0.3 liters;
The white part of the green onions is a large bunch;
Ginger, root – 10 centimeters;
Sichuan pepper – 1 tablespoon;
Small chili pod – 2 pieces;
Cinnamon – 1 stick;
Star anise – 3 stars.

Preparation of broth:

Place half of the bones and meat in a saucepan, add coarsely chopped third of ginger, half of onion. Add Shaoxing wine, add water so that it covers the food, bring to a boil, reduce heat to low and simmer covered for two hours. Strain.

Pour the strained broth over the remaining half of the meat, the remaining onion, a third of the ginger, bring to a boil, reduce the heat to low and cook for another two hours. Strain

Pour the strained broth into a clean saucepan, add the remaining ginger, chili, star anise, Szechuan pepper, and cinnamon. Bring to a boil, reduce heat to medium and simmer for ten minutes.

Freeze the resulting broth for several hours. Then transfer to the bottom shelf of the refrigerator for gradual thawing.

This broth can be prepared in advance and stored in the refrigerator.

Now you can prepare the huntuni. This process includes several steps.

1. Preparation of minced meat.

Ingredients:

Peeled shrimp – 0.25 kilograms;
Pork brisket – 0.25 kilograms;
Beijing cabbage – 1 small head;
Shiitake mushrooms – 4 pieces;
Green onion – 1 bunch;
Ginger root – 3 centimeters;
Oyster sauce – 1 tablespoon;
Light soy sauce – 1 tablespoon;
Shaoxing wine – 1 tablespoon;
Sesame oil – 2 teaspoons;
Egg white – 1 piece;
Corn starch – 1 tablespoon;
Saar -2 teaspoons;
Ground white pepper – 1 teaspoon;
Salt – ½ teaspoon.

Preparation:

Finely dice the shiitake caps, Chinese cabbage, and green onions. Grate the ginger on a coarse grater, squeeze out the juice, and discard the pulp.

Chop the pork into mince. Using the thick side of a knife, beat off the shrimp and combine with the pork. Pepper, salt and mix thoroughly. Add the remaining ingredients (the onion is added at the very end) and mix thoroughly again, cover with film and refrigerate for half an hour.

During this time, prepare the dough.

2. Preparing the dough.

Ingredients for the dough:

Flour – 300 grams;
Water – ½ cup;
Egg yolk – 1 piece;
Salt – a pinch.

Preparation:

Beat the yolk with salt and ¼ cup of water. Prepare a thoroughly kneaded dough from the double-sowed flour and egg-water mixture, roll it into a ball and let rest for half an hour.

Cut into small pieces and roll into thin squares.

3. Modeling. Place a teaspoon of minced meat on each square, fold it diagonally in half and connect the edges of the triangle, then wrap it evenly around the minced meat.

4. Making soup.

Ingredients:

Broth - 2 liters;
Hongtuni - 30 pieces;
Beijing cabbage – 1 small head;
Black muer mushrooms – 1 package;
Shimiji mushrooms – 1 handful;
Light soy sauce, salt, chili pepper, green onions, cilantro - to taste.

Preparation:

Pour boiling water over muer mushrooms, wait until they swell, remove the base and cut into wide strips. Chop the cabbage and divide the shiimeji mushrooms.

Bring the broth to a boil, add huntuni and muer hornbeams. Cook for six to eight minutes. Before finishing, add cabbage and shimiji mushrooms.

When serving the soup, place huntuni, cabbage and mushrooms in a plate, pour in the broth and sprinkle with finely chopped chili peppers and green onions to taste.

Light soy sauce is used instead of salt.

If you want to prepare this soup in accordance with the high traditions of the chefs of the imperial court, then instead of water use strong, rich chicken broth, prepared without seasoning.

Spartan Black Stew

Ancient authors, including Plutarch, believed that it was this dish, which Spartan warriors consumed daily, that gave them strength and courage.

Ingredients:

Pork knuckle – 0.3 kilograms;
Pork pulp - 0.4 kilograms;
Lentils – 0.3 kilograms;
Wine vinegar – 1 tablespoon;
Olives – 50 grams;
Carrots – 200 grams;
Onions - 2 pieces;
Olive oil – 100 grams;
Water – 2.5 liters;
Pork blood – 0.3 kilograms;
Salt - to taste.

Preparation:

Boil the pork over low heat for 1 hour. Add lentils and cook for half an hour.

Prepare carrots, onions and olives for frying in olive oil. When the onion becomes translucent, pour the blood into a frying pan and fry the resulting mass. Add vinegar, stir and turn off the heat.

Transfer the roast with blood to a saucepan and cook for another 30 minutes, stirring constantly.

Served in deep cups with separately laid out pieces of meat.

Step-by-step recipe for making Pork broth with photos

So, let's get cooking:

Wash the pork ribs thoroughly. Place them in a container, cover with cool water and place over high heat.

As soon as the meat begins to boil, be sure to skim off any foam that appears, turn the heat to low and cook the ribs for two hours; if more foam appears, remove it.

Now strain the finished broth into another container, and transfer the meat to another bowl.

Peel the carrots, wash and cut into circles. Peel the onion and cut into four parts.

Add salt to the broth that you have strained, add onion pieces, carrot circles, black peppercorns, bay leaves and put everything on the fire.

As soon as the broth boils, immediately turn off the heat, cover the container with a lid, and let the broth steep for 20 minutes.

When the specified time has elapsed, remove the onions, carrots and bay leaves from the pan, transfer the ribs to a clean broth, put them back on the fire and simmer over low heat for 20 minutes. That's all, soon a very tasty, rich and fresh pork broth will be ready!

Pork kharcho soup

This recipe, unlike the classic one, includes potatoes for satiety. To prepare six servings you will need the following.

Ingredients:

Pork – 0.6 kilograms:
Potatoes – 3 tubers;
Onions - 2 pieces;
Rice – 100 grams;
Tomatoes – 4 pieces;
Garlic – 1 head;
Vegetable oil – 30 grams
Khmeli-suneli - to taste;
Red pepper - to taste;
Salt - to taste;
Water – 2.5 liters.

Preparation:

Cut the pork into pieces measuring 3x3 centimeters, add cold water and cook for forty minutes over low heat.

Cut the onion into cubes.

Cut the potatoes into cubes.

Forty minutes after starting to cook the meat over low heat, add rice, potatoes, and onions to the soup and cook for another twenty minutes.

Blanch the tomatoes, remove the skin and finely chop. Simmer over low heat in a frying pan for five minutes. Place in soup. Add suneli hops and cook for five minutes.

Finely chop the greens and garlic. Add to kharcho and remove from heat. Let it brew.

With rice

The taste of this dish is familiar to almost all of us from early childhood. Pork soup with rice and potatoes is a very simple first course option. It turns out moderately thick and rich. By adding unusual spices to it you can make the taste more piquant and spicy. For those who want the classics, you can limit yourself to just salt and pepper. Be sure to remember how to prepare rice soup.

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Ingredients:

rice – 100 g;
greenery;
pork pulp – 0.75 kg;
spices, salt - to your taste;
tomato paste – 150 g;
potatoes – 5 small pieces;
carrots – 2 pcs.;
garlic – 2 cloves;
onion - 2 heads.

Cooking method:

Wash the meat and let it cook. After boiling, remove the foam and season with spices. Cook for one and a half to two hours.
When the time comes, put rice and potatoes, cut into small pieces, into the pan.
Cook over low heat for half an hour.
Chop the onion and grate the carrots. Fry them in a frying pan until soft. Stir in tomato paste, add a little broth from the pan. Simmer for 5-7 minutes.
Add roasted vegetables to the soup. Wait for it to boil and turn it off after a couple of minutes.

Yellow Lentil Soup

One of the advantages of this delicious soup is its ease of preparation and the absence of the need to soak the legume component - lentils.

Ingredients:

Pork – 0.5 kilograms;
Water – 2.5 liters;
Lentils – 0.25 kilograms;
Large carrots - 1 piece;
Vegetable oil – 2 tablespoons;
Potatoes - 3 medium tubers;
Onion – 1 piece;
Garlic - 3 cloves;
Dill - several sprigs;
Salt, spices - to taste.

Preparation:

Make broth from the pork, remove the meat, cut into pieces and return to the pan.

Sauté onions and grated carrots until golden brown and place in a saucepan along with diced potatoes.

Cook until the potatoes are ready.

Remove from heat, add finely chopped dill and crushed garlic.

Pork soup with champignons and peas

Mushrooms and pork are a rather heavy combination, so this dish is good for a hearty lunch.

Ingredients:

pork (piece on the bone);
potatoes - 3 pcs;
onion – 1 piece;
carrots – 1 piece;
champignons – 400 grams;
peas – 300 grams;
celery – 2 pcs;
tomato paste – 1 tbsp;
pepper;
salt;
marjoram.

Preparation:

Boil the pork broth, remove the meat and chop finely.

Prepare vegetables.

Fry the onion in a heated frying pan, add mushrooms and marjoram to it. Fry for 3-4 minutes and remove from the pan.

Place carrots and celery into the empty container for 8 minutes. Add tomato paste and fry a little more.

Add the potatoes to the broth, bring to a boil and cook for about 5 minutes. Add fried vegetables. Add the peas and boil for 5-7 minutes.

Add spices and meat, cook for a couple more minutes and turn off.

Tom Sap - Pork Ribs Soup

This soup of Thai cuisine, due to its excellent taste, has gained popularity not only among tourists coming to Thailand. It is included in the TOP 10 most delicious dishes of Thai cuisine.

Ingredients:

Pork ribs – 0.5 kilograms;
Garlic – 1 head;
Fish sauce – 50 milliliters
Vegetable oil – 3 tablespoons;
Chicken broth – 1 liter;
Lemongrass – 4 stems;
Kaffir lime leaves – 3 pieces;
Ginger – 50 grams;
Champignons – 4 pieces;
Sticky rice – 100 grams
Boiled pork tongue – 1 piece;
Lime – 1 piece;
Mint – 1 bunch;
Tarragon grass – 1 bunch;
Sticky rice – 0.2 kilograms;
Brown sugar - a couple of pinches;
Lemon grass – 2 sticks;
Cilantro – 50 grams;
Galangal – 50 grams.

Preparation:

Let the sticky rice cook for twenty minutes.

Blend galangal, cilantro, brown sugar, fish sauce, garlic. Rub the resulting mixture onto the sliced pork ribs. Leave for twenty minutes.

Place a pot of chicken broth on the fire. Using the back of a knife, lightly chop off the lemon grass stems and add to the broth. Add ginger, mashed lime leaves - cook without letting it boil for ten minutes, then pour in 2 tablespoons of fish sauce.

Fry the pork ribs without removing the marinade until a crust appears and place in the broth. Cook for ten minutes and then add the chopped mushrooms.

Cut the boiled tongue into strips. Squeeze the juice out of the lime.

Pour the prepared broth into a deep bowl, put the cooked ribs, put tongue, mint leaves and tarragon on top and add lime juice to taste.

Serve rice separately.

Soup "Tanuki jiru"

Initially, this soup of Japanese cuisine was prepared with raccoon meat, but over time it was replaced with pork meat as the most suitable in taste.

Ingredients:

Pork – 0.2 kilograms;
Soybean sprouts – 100 grams;
Daikon – 50 grams;
Sesame – 1 teaspoon;
Sesame oil – 1 tablespoon;
Miso paste – 4 teaspoons;
Broccoli – 50 grams;
Dry wakame seaweed – 10 grams.

Preparation:

Cut the pork and daikon into thin strips and fry in very hot sesame oil. Make broth from meat and seaweed.

When the meat is ready, add daikon, soy sprouts, and broccoli to the broth, cook for five minutes, add the miso paste diluted in the broth and immediately turn off the heat.

Let it brew and serve, sprinkled with toasted sesame seeds.

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See you again! Write in the comments about your impressions regarding pork broth soup according to the recipes described above. Share information if you cook this delicacy differently. Enjoy the process of preparing delicious dishes, and may everything turn out at the highest level! Enjoy your meal!

Roast pork soup

Ingredients:

Pork pulp -0.5 kilograms;
Fresh tomatoes – 0.2 kilograms;
Potatoes - 3 tubers;
Onion – 1 piece;
Carrots – 1 piece;
Vegetable oil – 3 tablespoons;
Dill – 1 bunch;
Salt, spices - to taste.

Preparation:

Fry the pork pulp, cut into small pieces, in a thick-bottomed pan until a crust appears.

Chop the onion and grate the carrots on a coarse grater.

Place fried meat and onions into boiling water. Cook over low heat for half an hour.

Sauté the carrots and place in a saucepan along with the chopped potatoes and chopped tomatoes. Cook until the potatoes are ready.

When serving, garnish with chopped herbs.

Pea soup with pork and smoked meats

Classic, flavorful pea soup for lunch.

You will need:
600 g pork, 300 g smoked meats, 250 g peas, 1 carrot, 1.5 onions, 2 potatoes, spices.
Preparation:

Boil the pork with half an onion and spices until done. Fry the carrots and onions until soft and simmer a little with seasonings.

Place pre-soaked peas in the broth and bring to a boil. Then add smoked meats, after 5 minutes - frying, and a little later - potatoes. Cook the soup until the potatoes and peas are ready.

Rice soup with pork broth in a pressure cooker

Ingredients:

Pork – 0.4 kilograms;
Potatoes – 4 tubers;
Carrots – 1 piece;
Onions - 2 pieces;
Rice – 1 multi-cup;
Parsley, dill - to taste;
Salt, spices - to taste.

Preparation:

Sauté chopped onions and coarsely grated carrots in a multicooker bowl, add chopped meat and fry for another fifteen minutes.

Add rice, add potatoes, add salt and spices and add hot water.

Turn on the “Soup” mode and set the cooking program for fifty minutes.

Add the greens 10 minutes before the end of cooking.

"Kharcho"

It is necessary to remove the foam from the broth during cooking so as not to spoil its quality.

Preparation next.

Composition of ingredients

Ingredients for 3 liters of soup:

bones of the scapula – 320 g;
shallots – 115 g;
Short grain rice – 140 g;
carrots – 105 g;
potatoes – 220 g (optional);
tomato – 130 g (or tomato paste – 70 g);
olive oil – 55 ml;
garlic – 2 cloves;
spice mixture (khmeli-suneli, ground red pepper) – 15 g;
Bay leaf
greens – 35 g.
salt;

Step-by-step cooking process

Step-by-step preparation:

Chop the bones into small pieces, wash them in advance and cover with water for further cooking. The cooking process will take 2.5 hours.
Soak the rice grains in cool water for half an hour.
Peel the potatoes and chop them into cubes (add as desired).
Peel, wash, onion, garlic and carrots, chop the onion and garlic finely, chop the carrots.
Blanch the tomato (hold in boiling water), after cutting the skin crosswise. Grind the pulp randomly.
When ready, you need to strain the broth to get rid of bones and their fragments. Place clean rice and potatoes (optional) into the container.
In heated oil in a frying pan, fry the onion and garlic until golden brown.
Then add the carrots and continue sautéing until softened.
Lastly, add the chopped tomato and simmer the mixture. If instead of tomato there is tomato paste, then it can be diluted with broth liquid.
5 minutes before ready, place the stewed vegetable mixture in a saucepan, sprinkle with salt and spices according to the recipe. At the end, decorate the dish with herbs.

To prepare the correct sauteing, you must first add the onion to the oil, and after frying it, the carrots. This order allows you to maintain the oil level when frying. If you add the carrots first, they will absorb all the oil and the vegetables will burn when you add the onions.

Pork bone soup is cooked with ready-made adjika instead of loose spices - it will add spiciness and the aroma of pepper. Serve with chopped dill.