Nutritionists and supporters of healthy eating argue that it is extremely useful for lunch to eat the first dishes. They set up the body to process more solid foods, improve digestion. Today we will share with you several recipes for making pork soup.
Pork soup with potatoes
Potato soup with pork is cooked extraordinarily simply, but it has an excellent taste.
Ingredients:- pork - 400 g;
- potatoes of medium size - 4 pcs .;
- carrots - 1 piece;
- onion - 1 piece;
- tomato paste - 1 tbsp. a spoon;
- water - 1.5 liters;
- greens of dill and parsley - 30 g;
- salt, spices - to taste.
Preparation
Pork cut into pieces and fry in vegetable oil until a ruddy crust. In the pan to the meat, add chopped onions, shredded carrots, tomato paste, salt, spices and stew until meat is ready. In the meantime, the potatoes, cut into cubes, are filled with water and put on fire. When the water boils, add roast with meat, salt to taste, add bay leaf and cook until the potatoes are ready. In the finished soup, add the greens of dill and parsley. A fragrant soup with pork meat is ready. Bon Appetit!
Pork soup with vermicelli in a multivark
The multivariate is a wonderful assistant in the kitchen. The dishes in it are more delicious than those cooked on a conventional stove. Now we will tell you how to cook pork soup in it.
Ingredients:
- pork (flesh) - 300 g;
- onion of medium size - 1 pc .;
- carrots average - 1 piece;
- potatoes - 300 g;
- vermicelli - 100 g;
- olive oil - 30 g;
- water - 2 l;
- dill - 50 g;
- salt, spices - to taste.
Preparation
Like all the other dishes, the pork soup with vermicelli in the multivarquet is quite easy to prepare. So, let's start: we clean the vegetables, cut the potatoes into cubes, carrot three on the middle grater, chop the onions. Cut the meat into small pieces. In the capacity of multivarka pour olive oil, add vegetables, turn on the "Baking" mode and cook for 10 minutes, stirring occasionally. When the roast is ready, we add potatoes, meat, spices and water. Set the mode "Quenching" for 1.5 hours, while 20 minutes before the end add vermicelli. In the finished dish we add finely chopped greens of dill. The soup in the multivark turns out to be more delicious than usual due to the fact that in the "Quenching" mode it does not boil intensively, but languishes, keeping the maximum of taste and aroma.
Soup with pork bone with beans
If you like rich broths, you will probably like a soup of pork on the bone. This dish can not be called easy, but in the cold season, when more calories are needed, this soup will be especially relevant.
Ingredients:
- pork on the bone - 500 g;
- potatoes - 400 g;
- beans - 1 glass;
- garlic - 2 cloves;
- bay leaves - 2 pcs .;
- onion - 1 piece;
- carrots - 2 pieces;
- greens of dill and parsley - 1 bunch;
- water - 2 l;
- salt, spices - to taste.
Preparation
Beforehand, the beans are soaked for an hour at 3. In the meantime, let's take care of the broth: my meat, divide into pieces, pour cold water and bring to a boil, we must remove the formed foam. Now add the beans to the water and cook until half ready to eat meat and beans, add the sliced potatoes. We rub the carrots on a grater, chop the onion and fry it in sunflower oil. Add the finished roast in boiling soup, throw the bay leaf, crushed garlic, salt, pepper to taste. In the finished soup we fall asleep the crushed greenery.
Soup from smoked pork shank
Ingredients:
- smoked pork shank - 1 pc .;
- beans - 200 g,
- ham boiled - 250 g;
- potatoes - 2 pieces;
- carrots - 1 piece;
- onion - 2 pieces;
- a stalk of celery - 1 piece;
- spinach - 150 g;
- parsley greens - 30 g;
- lemon juice - 1 tbsp. a spoon;
- water - 1.5 liters;
- salt, black pepper - to taste.
Preparation
Vegetables peeled, potatoes cut into cubes, carrots - circles, chop the onions, stalk of celery, spinach shred. Beans are boiled for a couple of minutes, then we set aside for an hour and throw it back in a colander. Then we connect the wheatgrass, beans, fill it with water and cook for about 1 hour. Now we remove the wheel, separate the meat from the bone, crush it and set it aside. In the broth, fall asleep all the vegetables and cook on low heat for 20-25 minutes. Add pulp shanks, ham, spinach, lemon juice, salt, pepper and boil for another 7-10 minutes. The soup is ready, we add parsley and send it to the table.