There are cases when bones remain after cooking meat dishes. Throwing them away is strongly discouraged. Few people know, but the pork bone broth is a real delicacy, delicious and fragrant!
Pork bone soup is slightly inferior to meat soup in terms of nutritional and taste characteristics. In order for the bone tissue to boil well and saturate the broth with a characteristic aftertaste and aroma, it is necessary to chop it as small as possible. When the broth is cooked until cooked, straining will be a prerequisite so that small sharp pieces of bones do not spoil all the delicacy of the dish.
In order for the soup to acquire notes of piquancy, the bones are slightly fried in the oven.
About calorie content and beneficial properties
The energy value of pork bone is 216 kcal per 100 grams, while the calorie content of pure bone broth is only 28.6 kcal. Such a dish will take its rightful place in the diet of a person who controls his own weight.
What is the peculiarity of bones? In the maximum content of gelatin. This substance in its natural form is indispensable for strengthening and speedy fusion of bone tissue in the body. Also increases the strength of the nail plate, teeth, hair.
However, its use should be in moderation, otherwise the risk of stones in the kidneys and gall bladder increases.
Gelatin is prohibited in atherosclerosis. Due to the stimulation of blood coagulation processes, it can worsen the patient's condition.
How to choose pork bone for soup?
In our country, pork is considered the most popular type of meat due to its unsurpassed taste and moderate fat content. On farmer's markets and in large supermarket chains, you can buy bones of different sizes with decent meat content, and an abundance of recipes for pork bone soups with photos will make this dish a highlight of both everyday and festive tables.
In order for the broth to live up to its expectations, it is necessary to responsibly approach the choice of bones.
Adopt 3 main rules:
- The priority is the meat of a young animal. It has a delicate pink tint, the fat layer is minimal, the color is white without yellowish and grayish impurities.
- The smell should be pleasant, milky. Offensive odors are a sign of stale meat.
- The structure of the meat should be dense. After pressing the pulp with a finger, it should quickly recover, taking its original shape.
If children eat soup with pork bones, do not be lazy to ask sellers to provide quality certificates for products.
Step-by-step recipe for boneless meat soup
Whatever the hostess's recipe for the first dish, in order to bring it to perfection, it is necessary to adhere to several rules:
- cook exclusively from fresh ingredients that have not been frozen;
- meat bones should be immersed in cold water;
- foam from the broth will have to be removed as often as possible;
- cook meat in one large piece (cut into portions after cooking);
- After boiling, boil the broth over low heat to achieve a delicate taste and a clear liquid.
To make pork bone soup, 3 liters of water will require:
- Bone with meat - 750-1000 grams.
- Potatoes - 4-5 pieces.
- Carrots - 1 piece.
- Onion - 1 small.
- Vegetable oil - for frying.
- Parsley, dill, cilantro - to taste.
- Salt - 1.5 teaspoons.
Cooking method
Step 1. Thoroughly rinse the bones, meat, immerse in a pan with cold water.
Step 2. Set a strong fire, wait for it to boil. Reduce gas to a minimum, carefully remove the foam.
Step 3. Cover the pan with a lid, leave the broth to cook for 1.5-2 hours. Remove grease and foam as it forms.
Step 4. Peel the carrots, grate them or cut into small strips. Chop the onion.
Step 5. Pour vegetable oil into a well-heated pan, fry the carrots and onions until golden brown.
Step 6. When the meat is ready, send sausage vegetables and potatoes cut into cubes to it. To salt.
Step 7. The pork bone soup will be aromatic if fresh herbs are added after the potatoes are ready and dry in 2-4 minutes.
Step 8. Turn off the fire, let the dish brew from 15 minutes to half an hour.
Pea soup
Soup with a representative of the legume family is a hearty, colorful treat. It can not be called light, but in the autumn-winter period, when the body needs more high-calorie food, this is what you need!
Smoked bones give it piquancy and a unique aroma. If the peas are boiled hard, it will turn into mashed potatoes.
Ingredients:
- pork ribs - 450-500 grams;
- smoked brisket - 150 grams;
- peas - 2 glasses;
- carrots - 2 pieces;
- onion - 2 pieces;
- potatoes - 2 pieces;
- white bread - 3 slices;
- garlic - 3 cloves;
- dill - several branches;
- salt, spices - to taste.
Cooking recommendations
Pork bone pea soup will be especially tasty if you cook the broth from the ribs. It is necessary to fill them with clean cool water and put on fire. Before boiling, a thick foam forms, it should be removed with a slotted spoon. Once the broth is clear, send peeled whole onions and carrots to it. Cook for 50-60 minutes.
Peas pre-prepare. Pour boiling water, leave for 2 hours. As you know, legumes swell in water, and cooking takes less time.
The broth is ready, remove the carrots and onions. Pour the swollen peas into the pan, cook for 45-50 minutes. Peel the remaining onions and carrots, chop. Sauté the vegetables until golden brown. Add to soup.
Recipe for pork bones with potatoes. Peel the tubers, cut into strips. Grind smoked brisket, fry in a pan until crisp. Spread potatoes, in a couple of minutes, the brisket.
When all the ingredients are ready, salt, season with spices.
Garlic croutons - a delicious zest
Pork bone soup is usually served with garlic croutons. For their preparation, slices of white bread must be cut into thin strips, dried in a dry frying pan.
Pass garlic cloves through a press or grate. Sprinkle croutons with them. Mix.
Grind fresh dill, sprinkle it with crisp bread.
German Wedding Soup
Pork bone soup is not just a nutritious, nutritious meal. A standard set of ingredients for a daily routine includes bones, carrots, onions, and potatoes. If you expand this list, you can create a real culinary masterpiece. A simple example is a German wedding soup. The name here speaks for itself, this is a dish of regulars of German weddings.
Composition:
- Pork bones - 300 grams.
- Minced pork - 300 grams.
- Leek - 1 piece.
- Carrots - 1 piece.
- Celery root - 1 small piece.
- Canned white asparagus - 1 can.
- Noodles - 100 grams.
- Chicken egg - 3 pieces.
- Cow's milk - 150 grams.
- Fresh herbs - 10-20 grams.
- Salt, black pepper - to taste.
How to cook?
The recipe for pork bone soup starts as standard, washed bones are poured with cool water, brought to a boil, the formed film is removed.
Cut celery into small sticks, leeks and carrots in circles. Add vegetables to simmering broth.
Bring water to a boil in a separate pan. Mix the eggs with milk, pour the mixture into a tight bag. Dip in boiling water, cook for 25-30 minutes.
Form meatballs - mix minced pork, a little water, salt, pepper.
Cool boiled omelette, cut into small pieces. Boil the pasta in a separate bowl until cooked.
Separate the meat from the bone, cut into smaller ones. Boil meatballs in boiling water, add meat from bones, pieces of egg and milk, asparagus.
Finely chop the fresh herbs and add to the soup. When the dish is cooked, add a little cooked pasta.
In the original recipe, the dish is thick. If desired, meat and vegetables can be diluted with broth, which remained after cooking pork bones. Before use, it must be filtered.
Pork stew as a basis for nutritious soup
How to please your loved ones for lunch? Pork stew soup on the bone will delight you with a rich broth, an abundance of vegetables and an assortment of spicy seasonings.
For cooking you will need:
- Pork stew - 400-500 grams.
- Carrots - 1 piece.
- White cabbage - 0.5 pieces.
- Onions - 1 piece.
- Frozen green peas - 200 grams.
- Potatoes - 2 pieces.
- Dill - 1 bunch.
- Salt, pepper, bay leaf - to taste.
Cooking rules
Soak pork stew for several hours in clean water so that the remnants of blood are removed. Before cooking, the meat should not be separated from the bone, so the taste of the finished dish will be deeper.
Pour 2.5 liters of clean cool water into the pan, immerse the stew, set a big fire.
When the broth boils, remove the fire to a minimum, remove the scum formed with a slotted spoon, add salt and cook for 50-60 minutes.
Meanwhile, cut the onions and carrots into strips, dice the potatoes. When the meat is cooked add the first two ingredients, after 10 minutes the tubers.
Chop cabbage smaller, add together with peas 15 minutes before readiness.
Grind dill, add at the very end with black pepper and bay leaf.
The soup is ready, it will take him 10-15 minutes to brew.
Strengthen the taste of a colorful first course will help the addition of sour cream.
So, following simple recommendations, you can quickly prepare a nutritious soup from the available ingredients and please the household with a varied menu at least every day.