Buckwheat soup with pork is a delicious and satisfying first course with high nutritional value. The basis of the food is a strong meat broth, vegetables and cereals. Soup turns out very fragrant, rich and mouth-watering. Cooking the first dish will not cause any difficulties even for a novice hostess.
Which part of the carcass is best used
The choice of the main ingredient is not difficult. To create a delicious soup you can use almost any part of the carcass. If you take the meat to the bones, then the broth will turn out to be very saturated and quite fat. Using the pulp, you can achieve a transparent color of the broth and a more appetizing look of the finished dish. Pork chop, neck, tenderloin, brisket, ribs, shoulder blade, ham, loin - all this is great for creating buckwheat soup with pork.
How to diversify the taste of the dish
A hearty soup with cereal is good in itself, but it can be made brighter and more saturated using the most common products. Using your favorite spices, herbs, spices and vegetables, you can achieve truly amazing results. Garlic, fresh dill, parsley, fennel, cilantro, a mixture of Italian or Provencal herbs, paprika, dried adjika, allspice and ground pepper, bay leaf - all this will make the soup more fragrant, mouth-watering and amazingly delicious. Green peas, corn, green beans, tomatoes, cauliflower and various vegetable mixtures will also help create a bright dish that can not only quench hunger, but also give real pleasure from eating.
Recipe for Buckwheat Soup with Pork
Cooking a delicious meal is very simple. This process will not present any difficulties even to someone who has never encountered cooking. You can create a delicious meal without much effort, guided by a detailed recipe for buckwheat soup with pork. A photo of the finished dish is presented below.
Products for a 4 liter pot:
- one large carrot;
- one incomplete glass of buckwheat;
- one medium onion;
- a pound of pork;
- five medium sized potato root vegetables;
- two bay leaves;
- salt, ground black pepper;
- vegetable oil for frying;
- 25 grams of butter;
- a small bunch of fresh parsley;
- water.
Cooking Guide
Wash the meat thoroughly, and then put it in a suitable pan and fill it with water. The liquid should almost completely fill the pork container. Send the pan to the fire and wait for its contents to boil. A few minutes before the right moment, a dense foam will begin to form on the surface of the liquid, it must be removed. After boiling the broth, the fire should be reduced so that the broth gurgles slightly. Strong drilling fluid is unacceptable. After all, the broth in this case will lose its taste. Cook until the meat is fully cooked. Time depends on what part of the pork is used, on average, this process takes from 40 to 60 minutes.
While cooking the broth, you need to prepare the remaining components. Peel potatoes, carrots and onions, then rinse. Grind vegetables in a convenient way. Potatoes can be cut into medium-sized cubes, processed carrots on a coarse grater, and chop onions into thin half rings.
Now you need to do the frying. Put a frying pan with oil on fire. When the fat has warmed up enough, put chopped onions in it. Fry for several minutes until the components have a rosy appearance. Stir frying periodically so that the ingredients do not burn. Buckwheat also needs to be prepared properly. The cereal should be thoroughly rinsed under running water, not forgetting to remove black grains from it first.
Remove the meat from the prepared broth using a slotted spoon and place it in a separate plate for cooling. The contents of the pan again bring to a boil, and then send buckwheat. Add potatoes and add salt to taste. Cook for about 15-20 minutes until cereals and root crops are fully cooked.
When the potatoes and buckwheat become soft, you can add the frying. Cook together for another 5-7 minutes. At this time, you need to cut the cooled meat. Pork is chopped in portions of the desired size and shape. If meat with pits was used, they should be removed. Sliced pork to the rest of the soup ingredients. Rinse the parsley and chop finely, then send to the pan. Add ground black pepper and lavrushka there. The amount of the latter varies at its discretion.
Butter should be put last in the pan. Cook everything together for another 2-3 minutes, then turn off the heat and cover the pan with a lid. Let the buckwheat soup with pork infuse for a while, then distribute the dish on portioned plates and serve hot. Bon Appetit!