New recipes

Pork soup with smoked fork bones

Pork soup with smoked fork bones

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Servings: -

Preparation time: less than 120 minutes

RECIPE PREPARATION Pork soup with smoked fork bones:

I boiled the meat, after it boiled, I added the finely chopped vegetables. I let them boil and I added the borscht. I boiled the borsch separately and I added it to the soup. I added the broth, after a few boils I added salt, beaten egg and noodles. I left them a few more boils and I added celery and larch.

Smoked Bone Borscht (Garf)

Ingredients Bors With Smoked Bones (Garf):
1 piece smoked string 2 large onions 2 medium carrots 1 red bell pepper 1 green bell pepper 1 small parsnip 2 slices of celery 2 large tomatoes (or a box of 400g diced tomatoes) 2 lg broth 500 ml liquid borscht 1 egg larch 12 lgt tarragon dry Salt and pepper

Method of preparation Smoked Bone Borscht (Garf):
Put a 4-5 L pot of boiling water and salt Wash and portion the bones (I cut into 8 pieces) and put in the pot Remove the foam when it boils, until it is clear Try if they have boiled, half and add the finely chopped vegetables Add after 20 minutes and the tomatoes with the broth Boil the borscht and take the foam, then pour into the pot Beat the egg with a fork and place lightly in the pot, stirring Match with salt and pepper after taste then turn off the heat Sprinkle with green larch (frozen) and tarragon and cover to flavor

Pork bone borscht

Sour or borscht of pork bones, sour, with many vegetables and potatoes & ndash such a simple and tasty recipe! The best soup comes from bones, not from lean meat, with plenty of vegetables and greens, soured with lemon, vinegar, cabbage juice or borscht, as preferred.

The borscht from pork bones (fork, rib, brisket, sneakers-legs) make it more sour and necessarily with celery root and larch. What I like most is to make it from pork ribs, those rib tops that also have stingy ones.

This pork bone borscht recipe was also cooked by our readers:

Cabbage soup with meat and smoked recipe for lucskos (lucicos)

Cabbage soup with meat and smoked lucskos (lucicoș) recipe. Transylvanian recipe for sweet cabbage with pork and smoked meat. How to make cabbage with meat? How to make cabbage soup or food?

This one cabbage soup with smoked meat and meat (lucskos kaposzta, lucicoș) is a Transylvanian soup which is part of my family's culinary repertoire. Is a Hungarian recipe from Transylvania (not from Hungary). Actually there is something between soup and food, being very thick and consistent. A thick soup, full of pieces of meat and smoked meat. The name & # 8222lucskos kaposzta & # 8221 would translate as & # 8222 slippery cabbage, cabbage swimming in liquid, cabbage puddling & # 8221. It is pronounced in 2 syllables, with emphasis on the first: luci-basket (luch-kosh). So don't take it.

There are 3 spices that should appear in cabbage soup with meat (glossy): cumin, green dill and dried thyme. The predominant aroma of the glossy is that of dill, fresh and invigorating.

Sweet cabbage is put in equal amounts with meat and smoked meat (ribs, smoked steak, fork bones) and the result is fabulous!

There are many glossy versions: some only with fresh meat (no smoking), others only with smoked ciolan, some with paprika (paprika) and others whiter, milky. I present to you the recipe that is made in our house.

Many of you will wonder if I can use sour cabbage in this recipe. The answer is: NO! If you want a meat dish with sauerkraut then I offer recipe by Szekelyi Gulyas (also called Szekler goulash). You can find it here.

The meat used for lucicos is pork, fatter. So we don't make lucskos with pork chops or mussels. Lean with some fat, back, neck or pork breast are the most indicated. In the smoking section, you can choose: smoked ciolan, smoked ribs (kaiser) but also forked bones (smoked).

Yes, it is a winter food. Although it is consistent, it does not have fats in addition to those of meat. So we don't put lard or oil anymore. The cooking principle is that of a soup, without hardened onions or other fried foods.

From the quantities below it results approx. 10-12 servings of cabbage soup with meat and smoked.

Paprika with pork bones

From the cycle & # 8222 with something like this I grew up big! & # 8221 today I present you a dish exactly to my taste, and how could it be otherwise, because it has exactly the aroma of childhood, the bones give it consistency and flavor, it is simple and filling: pork belly. Pork bone paprika, to make the food tastier, knowing that the bones give a special consistency to any stew or soup.

Ingredient Papricas With Pork Bones

  • 1 kilogram of raw (smoked) pork bones, with enough meat on them & # 8211 I used the fork bone & # 8211 optionally, the bones are boiled for 5 minutes in boiling water (to make the food less greasy)
  • 1 kilogram of white potatoes, crushed, cleaned and cut into 8 (for medium potatoes)
  • 3 medium-sized onions, chopped
  • 2 suitable carrots, cut sticks or slices, according to taste
  • 1 glass of tomato broth
  • 1 tablespoon paprika (for a summer version can be used in addition to paprika and 2-3 baked bell peppers, with clean skin)
  • 3 tablespoons oil
  • 1 clove of garlic
  • 2 bay leaves
  • salt
  • pepper
  • hot water
  • chopped green parsley

Preparing Paprika with Pork Bones:

Cook the onion in hot oil, adding 1 teaspoon of salt from the beginning (it will extract water from the onion, preventing it from burning too easily). As soon as the onion becomes glassy, ​​add the paprika and mix quickly (be careful, the paprika caramelizes very quickly and changes its taste):

Add the pork bones, bay leaves and carrots and quickly add enough hot water to cover them:

If you use winter carrots, they will be added to the food at once with the meat. If you have young carrots, they are added later.

Boil the food over a low heat (the slower it is, the tastier it will be) until the meat is well cooked and it comes off the bone easily, adding hot water if necessary. When the bones are well cooked, take them out on a plate to cool:

Add the potatoes and, eventually, hot water to cover them:

Bone the meat off the bones. My late nun, God forgive her, she didn't do that, but it's natural to evolve, I find it very unpleasant to fight with your bones in a plate with semi-liquid food. So, the bones have done their job, they have tasted the food, now they will be stripped of the meat and the puppy will be very happy immediately!

Add the meat to the food, check the boiling of the potatoes, when they are almost cooked add the crushed garlic clove and the tomato broth.

Boil the food until the potatoes start to crumble on the surface & # 8211 this is the specificity of paprika, it will be bound to the potato starch (that's why white potatoes are chosen). Match the taste of salt and pepper and serve sprinkled with greens, along with fresh bread and pickles:

So we boil the beans and bones in different pots.


It will not put salt in the beans, from the beginning, but only when it is well penetrated, I read that the salt will strengthen the bean and will prolong the cooking time.
If the bean remains hard during cooking, you can add in the water, a knife tip with baking soda, but not too much, as then the other ingredients will crumble.
I read, but I don't remember where, that you can add a little sugar or even a potato and then the beans will boil faster, but I didn't try these options.

In what order are vegetables and vegetables boiled in soup or borscht?

Of course we don't put them all from the beginning because everyone has a different cooking time and the most delicate ones will disintegrate. The root vegetables (hardened carrots, parsley, celery and parsnips) are the first to enter the pot, over the meat that has been boiling for three quarters of an hour. Also now I put onions (which will only melt well & # 8222 melts & # 8221 and the pieces will not remain & # 8211 because the onion boiled in the plate really annoys me) and 2-3 dry thyme branches. This soup goes very well with thyme flavor!


Foodblogger at Savori Urbane. #savoriurbane

After about 20 minutes I put the potatoes and peppers.

Meanwhile, I took the pieces of meat with bone out of the pot and left them to cool a bit. It's almost done. It takes a few more minutes to be OK.

I cut the meat into cubes, but left some on the ribs (I removed the rest of the bones). It's nice to find a pork rib with cartilage on your plate!

I put the pieces of meat and the ribs back in the pot with soup. I let it boil for a few more minutes with the rest of the vegetables. Just 10 minutes before the end, I added the delicate vegetables: bean pods, cauliflower bunches and fresh peas. This way I make sure that each vegetable will keep its characteristic texture.

Also at the end I put the tomato juice (homemade & # 8211 recipe here) or paste concentrated and dissolved in a cup of hot water. Tomato juice increases the soup exactly as it needs, on the Transylvanian-Banat taste. I tasted it to see if it is salty enough and I added more salt. Also now I put a little freshly ground black pepper.

Others like sour juices. Of course now is the time to sour it borsch, as homemade as possible (recipe here).

Either boil the borscht in a separate saucepan and add it to the soup, or put it raw and let it boil directly in the pot for a few minutes.


  1. Bartolome

    Authoritative answer, funny ...

  2. Abdul-Tawwab

    I join. And I ran into this. We can communicate on this theme.

  3. Mika'il

    It does not make sense.

  4. Julkree

    Surely he's right

  5. Vernados

    the absurd by what this

Write a message