Pork soup

The most nutritious soup is made with pork. The dish is not dietary, but necessary in the cold season, it satisfies well and provides many useful substances. Pork is used in the form of one pulp, or pieces with bones. Pork soup, in any case, turns out rich. You can find out what kind of soup recipes there are below.

This recipe makes it possible to prepare a budget version of the soup. To prepare it you will need not pork pulp, but bones.

Ingredients:

Pork bones - 600 gr.
Potatoes - 3 pcs.
Carrots - 1 pc.
Onions - 3 pcs.
Pepper, salt, bay leaf, vegetable oil - to taste

Preparation:

Peel the potatoes, carrots and onions, wash them and cut them into cubes. Carrots and onions are small, and potatoes are large. Wash the pork bones.

Pour 3 liters into the pan. water and bring to a boil. When the water boils, you should salt it, put the meat in it, bring it to a boil again and simmer over low heat for about 30 minutes.

After this time, add potatoes to the soup, bring to a boil and cook for 15 minutes. Then add fried onions and carrots to the soup.

To prepare the frying, onions and carrots should be fried in vegetable oil, adding bay leaf and pepper.

After adding the frying, the soup should be boiled for another 10 minutes.

Shchi with pork meatballs and cabbage

onion - 2 pcs.
large potatoes - 4 pcs.
pork neck - 0.5 kg.
carrots - 1 pc.
bay leaves - 3 pcs.
fresh dill - 25 gr.
cabbage - 0.5 kg.

Cabbage soup with pork, or rather a dish of fresh cabbage with meatballs, turns out to be quite tender. Let's look at how to prepare it:

1. Wash the meat, chop into pieces and pass through a food processor. Twist the onion head. Combine ingredients, add spices to taste. Mix the minced meat in the usual way.

2. Make small balls from the finished mass. Place the spheres on a separate tray. At the same time, boil a saucepan with 3 liters on the stove. water.

3. Shred the cabbage and cut the potatoes. Pass the carrots through a coarse grater and chop the second onion. As soon as the water boils, send the potatoes to cook first.

4. After 5 minutes, you can introduce cabbage. Reduce the flame to medium power. Fry onions and carrots until golden. When the vegetables are half cooked, add the meatballs.

5. Increase the power of the stove to maximum. Wait for it to boil and don’t forget to skim off the foam. After this, again set the minimum power of the stove. Enter roasting.

6. After 5 minutes, add bay leaves and fresh dill. Wait just a couple of minutes. Remove the cabbage soup from the stove and leave it to steep for a while. The soup is ready!

Pork soup with vermicelli

Pork soup with noodles is a classic soup that is undoubtedly on a special list for most housewives.

Ingredients:

Pork - 300 gr.
Vermicelli - 100 gr.
Potatoes - 2 pcs.
Onion - 1 pc.
Tomatoes - 2 pcs.
Vegetable oil - 2 tbsp. l.
Parsley - 1 bunch
Salt, pepper - to taste

Preparation:

Wash the pork and cut into small pieces. Then we put the meat in a saucepan, add water, put it on the fire, bring to a boil and cook over low heat for about 1 hour.

While the meat is cooking, prepare the other ingredients. Peel and wash the potatoes and onions. Cut the potatoes into large cubes and the onion into small ones.

Peel the tomatoes and cut them into cubes. Fry the onions and tomatoes in a frying pan for 5 minutes.

Once the meat is ready, add the potatoes to the pan and cook for 8 minutes.

After this time, add vermicelli, frying, salt and pepper to the pan and cook for another 10 minutes.

After this time, add chopped parsley to the soup and remove the soup from the heat. Bon appetit!

Tips from experienced chefs

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

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

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

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

Pork kharcho soup

The recipe for kharcho soup presented below can be considered original, however, there are certain differences from the original. Real, classic kharcho soup should be cooked without potatoes.

Ingredients:

Pork - 600 gr.
Potatoes - 3 pcs.
Onions - 2 pcs.
Rice - 100 gr.
Garlic - 1 head
Tomato - 3 pcs.
Vegetable oil - 30 gr.
Water - 2.5 l.
Khmeli-suneli, salt, pepper, herbs - to taste

Preparation:

Wash the meat and cut into medium-sized cubes. Then it should be placed in a saucepan with water, brought to a boil and cooked with the lid closed over low heat for about 40 minutes.

Peel the onion and potatoes, wash them and cut them into cubes. Peel the garlic, wash it and pass it through a garlic press, or chop it finely.

Wash the rice well. When the meat is completely cooked, add rice, onions and carrots to it and cook everything together for 15 minutes.

Peel the tomatoes and chop finely.

To easily remove the skins from tomatoes, you should first pour boiling water over them and then place them in cold water.

Pour vegetable oil into a frying pan, heat it well and then fry the tomatoes in it for 7 minutes over medium heat.

Then put the stewed tomatoes into the soup and cook it for another 5 minutes.

After this time, add herbs and garlic to the soup, cover it with a lid, remove from heat and let it brew for 15-20 minutes.

Rice soup with meat

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

Ingredients:

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

Preparation:

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

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

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

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

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

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

Mint pea soup with smoked knuckle

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

Cooking time – 2 hours 45 minutes.

Calorie content per hundred grams – 55 kcal.

Procedure:

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

Pork soup “Delicious”

“Tasty” is a truly unusual first course that has an unforgettable taste. Oddly enough, this taste can be achieved thanks to the unusual method of preparing this soup.

Ingredients:

Pork - 500 gr.
Carrots - 70 gr.
Onions - 50 gr.
Rice - 100 gr.
Sweet pepper - 100 gr.
Tomato paste - 2 tbsp. l.
Vegetable oil - 2 tbsp. l.
Spices - to taste

Preparation:

Wash the pork and cut into medium-sized pieces. We clean and wash the onions and carrots. Cut the onion into thin half rings, and grate the carrots on a coarse grater.

Wash the pepper, remove the stalk and seeds and cut into strips.

Pour vegetable oil into a pan, heat it well and fry the pork in it. Lightly salt and pepper the meat.

Add onions and carrots to it. Fry everything together, stirring regularly. When the vegetables are lightly fried, add pepper to the pan.

Mix everything and fry further. After about 5-7 minutes, pour the vegetables and meat with water and cook for 20 minutes.

After this time, add rice, tomato paste and your favorite spices to the soup. Cook everything until the rice is ready.

When the rice is cooked, remove the soup from the heat and let it brew for about 15 minutes.

Russian soup

This dish is a real Russian dish. Soup from pork and buckwheat first began to be prepared in the vastness of Tsarist Rus'.

Ingredients:

Pork on the bone - 600 gr.
Buckwheat - 5 tbsp. l.
Potatoes - 5 pcs.
Onion - 1 pc.
Vegetable oil - 30 gr.
Carrots - 1 pc.
Water - 2.5 l.
Salt, pepper, bay leaf, herbs - to taste

Preparation:

Wash the meat and boil until fully cooked. Then we pull it out of the broth, cool it and cut it into portions.

We sort out the buckwheat and fry it in a dry frying pan, stirring constantly. Peel the potatoes, wash them and cut them into cubes.

Place the cooled meat, buckwheat, potatoes, bay leaf and salt into the broth, bring to a boil and cook for 15 - 20 minutes.

At this time, peel, wash and chop the carrots and onions. Finely chop the onion and grate the carrots on a fine grater. Then fry them until golden brown in a frying pan.

When the tea leaves are ready, put it in a saucepan with soup, add pepper, salt, herbs, mix everything and cook for another 5 minutes under the lid.

The soup is ready!

Roast pork soup

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

Ingredients:

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

Preparation:

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

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

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

Wash the tomatoes and cut them into small cubes.

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

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

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

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

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

Traditional minestrone

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

Cooking time – 3 hours.

Calorie content per hundred grams – 83 kcal.

Procedure:

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

Pork soup with dumplings

This dish belongs to the Ukrainian cuisine and is distinguished by an unusual way of serving it to the table.

Ingredients:

Pork - 600 gr.
Water - 2.5 l.
Potatoes - 3 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Salt, pepper, herbs, bay leaf - to taste
Egg - 1 pc.
Flour - 4 tbsp. l.
Salt - 1 pinch

Preparation:

In a deep saucepan, boil the pork in water until tender. This may take about 1 hour. While the meat is cooking, prepare other products.

Peel, wash and chop the potatoes, carrots and onions. Grate the carrots on a coarse grater, finely chop the onion, and cut the potatoes into medium-sized cubes.

In a bowl, combine the egg, flour and salt. Knead everything well, form one large ball of dough, which we cover with a towel.

Fry the onions and carrots in a frying pan until golden brown.

When the meat is completely cooked, remove it from the pan, cool and cut into small pieces.

Place the potatoes into the boiling broth and cook them there for 15 minutes. After this time, add the prepared roast, salt, pepper and bay leaf to the soup.

Literally after 3 minutes, add dumplings to the soup, which we form from the dough prepared earlier.

When the dumplings are ready, add chopped herbs to the soup and remove it from the heat. The soup is ready!

The soup is served to the table in a deep plate, and the meat is served with the soup in a separate small bowl.

Greek pork soup

Making Greek pork soup is very simple. Its whole peculiarity lies in the fact that to prepare it you must take pork “on the bone”.

Ingredients:

Pork - 300 gr.
Potatoes - 3 pcs.
Carrots - 1 pc.
Cauliflower - 1 pc.
Bay leaf - 3 pcs.
Black peppercorns - 10 pcs.
Salt - to taste
Tomato paste - 2 tbsp. l.

Preparation:

Wash the pork, cut it into pieces, put it in a saucepan, fill it with water, put it on the fire, bring to a boil and cook for 45 minutes.

Then remove the meat from the pan, cool and cut into small pieces. Peel and wash potatoes and carrots.

Cut the potatoes into medium-sized strips, grate the carrots on a coarse grater.

Next, the potatoes and carrots should be placed in boiling pork broth and cooked for 15 minutes.

While the vegetables are boiling, wash, dry and separate the cauliflower into florets.

After 15 minutes, add cabbage, bay leaf, black peppercorns, salt and tomato paste to the soup.

Mix everything thoroughly and cook the soup for another 15 minutes. The dish is ready! Bon appetit!

Goulash soup

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

Ingredients:

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

Preparation:

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

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

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

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

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

Swabian soup with pork and barley

Swabian soup is a festive German dish, which was most often served at the wedding table. The birthplace of this dish is Germany.

Ingredients:

Pork pulp - 600 gr.
Boiled pearl barley - 0.7 cups
Mushrooms - 250 gr.
Potatoes - 2 pcs.
Pasta - 2 tbsp. l.
Carrots - 1 pc.
Onion - 1 pc.
Tomato paste - 1 tbsp. l.
Salt, pepper - to taste
Bay leaf - 1 pc.
Black peppercorns - 5 pcs.

Preparation:

Wash the pork and cut into small pieces. Pour vegetable oil into a deep saucepan and put it on fire.

When the oil is hot enough, put the meat in the pan and fry it on all sides.

When the meat is covered with a golden crust, fill it with water and cook for 15 minutes. While the meat is cooking, peel the onions and carrots, wash them and chop them finely.

You can simply chop the onion and grate the carrots on a coarse grater. Then fry the vegetables in a frying pan.

When they are slightly browned, add the mushrooms, peeled and cut into slices.

Fry the mushrooms until all excess liquid has evaporated.

When the vegetables and mushrooms are completely ready, add tomato paste and pepper to the pan. Mix everything and fry for a few more minutes.

Peel, wash and cut the potatoes into cubes. When 15 minutes have passed since the meat began to boil in water, add potatoes to it and cook them together for 8 minutes.

After this time, add pearl barley, pasta, black peppercorns, bay leaf, pepper and cooked roast to the pan.

For this soup, you should take very small pasta, because it is they that can be cooked in 5 minutes until fully cooked.

Cook everything together for 5 minutes. The soup is ready!

Pork knuckle and eel soup recipe

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

Cooking time – 2 hours 50 minutes.

Calorie content per hundred grams – 191 kcal.

Procedure:

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

Meat chorba

Meat chorba is the most typical dish for Montenegrin cuisine. This cream soup is a regular feature not only on the menus of many cafes and restaurants, but also in the home diets of many Balkan residents.

Ingredients:

Pork - 300 gr.
Potatoes - 4 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Cream - 200 gr.
Butter - 30 gr.
Flour - 1 tbsp. l.
Salt, pepper - to taste

Preparation:

Peel the potatoes, onions, carrots, wash them and cut them into neat medium-sized cubes.

Wash the meat, cut it into small pieces, fry in a frying pan in butter on all sides until golden brown.

While frying, salt and pepper the meat. When it is almost ready, add carrots to it and fry them together for about 2 minutes.

We take water into a saucepan, put it on the fire and bring the water to a boil. When it boils, add potatoes to it.

After about 10 minutes, add the meat and carrots to the pan. In the frying pan in which the meat and carrots were fried, fry the onion until golden brown and place it in a separate plate.

Add a small portion of boiled potatoes and carrots to the onion in the plate.

If required, add a little butter to the same frying pan and fry the flour in it. When the flour turns golden, add cream to the pan. Mix everything thoroughly until a homogeneous mass is obtained.

Place the prepared mixture on a plate with onions, potatoes and carrots.

The entire contents of the plate should be well beaten with a blender and strained through a sieve, and then added to the pan.

Mix the contents of the pan thoroughly, add salt and spices to taste. You can add a little cream.

After adding the creamy mass to the chorba, it should be cooked for about 3 minutes, after which the dish is ready and the pan can be removed from the heat.

Step-by-step recipe for making cabbage soup

As you may have guessed, first of all you need to cook a rich meat broth. Since pork cooks quickly, pour water into a pan, throw a beef bone into it and turn on the stove. Until the water boils, do not go far from the stove; you need to constantly remove the foam. Then reduce the heat to low (5 out of 10), add a little salt to the water and cook the beef until tender. This may take 30 to 40 minutes. It all depends on the quality of the meat.

More recipes on our website: Recipe for making canned fish soup with video and photos step by step

Pictured is beef broth for cabbage soup

We take out the cooked beef and replace it with diced pork. Turn on the stove to higher heat. Again, watch the foam, and after boiling, reduce the heat. The pork will cook for 20-30 minutes. If you cook it less, the broth will not be very rich.

Attention! You may need to add water while cooking the meat. Add boiling water from the kettle.

While the pork is cooking, separate the meat from the beef bone and after 20 minutes of boiling the broth with pork, throw it into the pan.

While the meat broth is cooking, chop fresh cabbage, peel and cut potatoes.

Grind the carrots on a coarse grater, finely chop the onion, garlic and tomatoes.

Add cabbage to the meat broth, switch the stove to high heat, add salt to taste and cook for 5 minutes after the meat broth has boiled.

Attention! Fresh white cabbage from the garden cooks faster than store-bought cabbage. If you have cabbage from the store, cook it for 10 minutes.

Add potatoes to cabbage and stir.

While the potatoes and cabbage are boiling, sauté the remaining vegetables. You can add them raw to cabbage soup, but the broth will turn out much tastier if you simmer the carrots, tomatoes and onions a little in a frying pan first:

pour vegetable oil into the frying pan;
add carrots and over high heat, stirring all the time, lightly cook for one minute;
the carrots will quickly absorb the oil, so add a couple of tablespoons of broth from the soup;
pour the onion into the frying pan, switch the stove to medium heat and sauté for one minute (don’t forget to stir);
add tomatoes, simmer for 2-3 minutes;
it’s time for the garlic, with which we sauté the vegetables for another 1 minute;
Directly in the frying pan, thoroughly mix the sautéed vegetables with tomato paste.

More recipes on our website: Step-by-step recipe for borscht with beets and beef, fresh cabbage

While we were sautéing carrots, tomatoes and other vegetables, the potatoes and fresh cabbage were already cooked. Transfer the vegetable stew from the frying pan to the cabbage soup, stir, turn off the stove and cover the pan with a lid.

We cut the greens, pour them into the cabbage soup, add a pinch of sugar and a bay leaf. Let the cabbage soup sit for 5-10 minutes and you can start eating.

Of course, it will take time to get rich cabbage soup from fresh cabbage. Therefore, I advise you to start cooking the meat broth in advance. For example, for lunch, start cooking beef and pork in the morning. You can prepare meat broth even in the evening. And in the morning just fill it with vegetables.

By the way! Don't forget to buy sour cream! Add it to a plate and the cabbage soup will turn out not just tasty, but incredibly delicious.

Pea soup with pork

Pea soup with pork is one of the original Slavic dishes. It was according to this recipe that our mothers and grandmothers prepared the first courses.

Ingredients:

Peas - 120 gr.
Pork - 250 gr.
Potatoes - 3 pcs.
Onions - 3 pcs.
Carrots - 1 pc.
Salt, pepper, dill - to taste

Preparation:

Pour water into a saucepan and put it on fire. Immediately place the washed and chopped pork into the pan.

When the water boils, add the peas to the pan and cook for about 25 minutes. Peel and wash the potatoes, carrots and onions.

Cut the potatoes into medium-sized cubes, grate the carrots on a coarse grater, and finely chop the onion.

After 25 minutes, add potatoes to the soup. After another 2 minutes, add onions and carrots. Now the soup should be salted, peppered and cooked for another 25 minutes.

The finished dish can be decorated with sprigs of dill.

Cabbage soup with sauerkraut

Another truly Slavic dish, since cabbage soup and sauerkraut are dishes that first began to be prepared in the vast expanses of Tsarist Russia.

Ingredients:

Pork meat on the bone - 500 gr.
Sour cabbage - 300 gr.
Potatoes - 3 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Vegetable oil - 30 gr.
Millet - 0.25 cups
Tomato paste - 2 tbsp. l.
Salt, pepper, bay leaf, herbs - to taste

Preparation:

Boil the meat in salted water until fully cooked. When the meat is ready, it should be pulled out of the pan, cooled and cut into small pieces.

Peel and wash carrots, onions, potatoes. Cut the potatoes and onions into cubes, and grate the carrots on a coarse grater. Heat vegetable oil in a frying pan.

Then fry the carrots and onions until golden brown.

When they change color, add tomato paste to the pan and fry everything together for about 3 minutes, stirring regularly. We wash the millet.

Place millet and potatoes into the boiling broth and cook them for 10 minutes in the boiling broth.

After this time, add the frying mixture to the pan and cook everything together for another 10 minutes.

After the second 10 minutes, add meat and sauerkraut to the cabbage soup, mix and cook everything until the products are completely cooked.

When everything is ready, the cabbage soup should be removed from the pan, cover with a lid and leave to brew for 15 - 20 minutes.

Soup in a Panasonic multicooker

For the dish, prepare pork – 350 g; dry peas – 250 g; potatoes; onion; carrot; vegetable oil, salt; favorite seasonings.

Preparation:

Leave the dried peas in water overnight, then rinse several times. Wash the pork and cut into small pieces.
Add oil to the bowl and add pork. Select the “Baking” mode and cook for 25 minutes.
Finely chop the carrots and onions (adjust the quantity yourself). Add to pork, fry for 10 minutes.
Cut the potatoes into pieces, add to the multicooker bowl with all the ingredients, along with the peas. Add salt and seasonings.
Pour water up to the mark, cook until all ingredients are soft.