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I cut the meat into larger pieces, I hardened it in 3-4 lg. Oil after which I added finely chopped onions, grated carrots and celery. I hardened them until they softened and then I added hot water. bay leaf, thyme as you take between 2 fingers and I let it boil over low heat. When the meat is cooked, add the well-washed rice, salt, pepper and let it boil for another 10 minutes, then add the borscht to taste and the 2 slightly beaten abuses. Let it boil for 2-3 minutes and turn off the heat.
Rub the yolks well with 1 tablespoon of vinegar, add 400 ml of milk, a little thyme and season the soup.
Whoever wants can put sour cream on their plate.
I made the soup in a 4 l pot.
400 g water, 250 g tomatoes, 1 onion, 1 carrot, 1 parsley root, 1 bell pepper, 1 tablespoon rice, 1 egg, 1 tablespoon flour, 2 teaspoons butter, green parsley.
Bring the water to a boil when it boils, add the well-washed vegetables.
Bring to the boil until almost cooked, then add the chopped tomatoes.
When all the vegetables are cooked, strain the juice and strain the vegetables.
Bring to the boil again with the rice.
Instead of rice, you can put rags made from a beaten egg with flour, until it becomes like a thick cream.
Ingredients Soup with pork bones and cauliflower
- 1 kg. pork bones wrapped in some meat (fork or leg bone etc)
- 500 grams of cauliflower
- 2 large or 3 smaller carrots
- 100 grams of onions (1 small onion)
- 1 bell pepper (optional, if you have it it's good to use it because it tastes good)
- 1 celery stalk or 1 piece of celery-root as 1 small egg
- 1 parsley root
- 250 grams of tomatoes in broth
- favorite greens (I use in soup, in winter, about 2/3 parsley, 1/3 dill and 1 tablespoon of frozen larch) and pepper
- optional (if you like more sour), 250 ml. of borscht or lemon juice to taste
Preparation Soup with pork bones and cauliflower
1. Put the pork bones in a large pot, about 4-5 liters and cover with cold water. Add 1 teaspoon of salt from the beginning to help the foam coagulate and put the pot on the right heat.
2. As soon as the juice starts to boil, reduce the heat, collect the foam and remove it from the surface as many times as needed (about 3-4 times). My recommendation is to degrease the juice, because the pork bones will release enough fat anyway, I like a few stars to float on top of the juice, but not to cover the whole plate with a greasy film. After no more foam is formed, allow the bones to boil well until the meat is easily detached from them, making up with hot water if necessary, then set aside, allow to cool slightly, deboning the meat and cut into pieces to fit the spoon.
3. While the bones are boiling, clean, wash and cut the root cubes, onion and pepper and break the cauliflower into bunches and then cut it into cubes, so that they fit in the spoon. In the picture below you can see all the ingredients, including the boned meat.
4. Add the onion, roots, celery and pepper to the juice that boils over medium heat.
5. After 4-5 minutes, add the cauliflower and simmer until it begins to soften, still retaining its texture.
6. After the cauliflower is almost cooked, add the canned tomatoes cut into small cubes, as well as the concentrated broth that covers them and cook everything for 4-5 minutes. Finally, add the boned meat back to the juice, sprinkle with the chopped greens, match the taste with salt and pepper and turn off the heat.
Note: for me and my family, tomatoes and broth thicken the soup enough, but if you like it more sour, boil 250 ml separately. of borscht then add it to the soup after you put the tomatoes and broth and bring everything to a boil together, only then add the meat and greens and season. The soup can be further soured with a little lemon juice or vinegar.
The soup is served hot, you can offer sour cream, if someone wants, also a fresh or pickled hot pepper will be hard to refuse by those who like the spicier taste. It's tasty and hearty and it was a wonderful lunch for us. Good job and have a great appetite!