Tasty and easy pork soup recipe. Perfect soup made from pork knuckle meat. The unique taste comes from boiling the Pork Knuckle with the bone. Boil it until the meat separates from the bone. When it is ready, there is a wonderful broth and meat for the soup to prepare. Add spices and vegetables, and temper the yolk with sour cream at the end. Now you have a spicy and yummy lunch for the whole family. Despite the fact that it has to boil the meat for at least an hour, the recipe is worth it.
Tasty and easy Pork soup
Course: SoupsDifficulty: Medium4
servings10
minutes1
hour40
minutes513
kcal1
hour50
minutesPerfect recipe for soups and pork meat lovers. The Fantastic taste comes from the bone boiling. One of the top pork soups comes from the Pork Knuckle meat. The recipe is time-consuming if you use a standard pot. But if you use a pressure cooker, you will cut the time in half. For this recipe, you don’t need oil because you will have enough from cooking the meat.
You need
Pork knuckle meat, potatoes, carrot, and onion. You need some tomatoes, vermicelli and some spices. For perfect finishing, you need yolk and sour cream.
Tools you need
Pot at least 24 cm. for boiling the meat and after that for the soup preparing
Casserole for the yolk tempering.
Ingredients
500 g. Pork Knuckle meat with a bone
1 Medium Yellow Onion, chopped
1 Medium Carrot, chopped
2 Medium Potatoes, cut into small cubes
3 tbsp. Tomatoes, grated
1 tbsp. Flour
50 g. Vermicelli
2 Yolks
2 tbsp. Sour cream
1 tsp. Savory
1 tsp. Salt
Directions
- Preparing
Take the pork knuckle and put it in the pot. You have to boil it together with the bone. Use a pot with a size of 24 cm. or bigger. Add 3 l. of water or more, needed to cover the meat. Start boiling it. You need to boil for at least 1 hour until the meat separates completely from the bone.
Chop the onion and the carrot. Cut potatoes into the small cubes. Dissolve the flour in the tomatoes.
- Cooking
When the meat is completely separated, take it out of the pot. Wait for it to cool down. Carefully remove any remaining meat from the bone and cut the rest into small pieces. Return the meat to the pot. Continue cooking at a medium-high temperature.
Add carrot, onion and potatoes. After that, add tomatoes with dissolved flour. Stir to incorporate the tomatoes. Put salt and savory. Leave it to simmer for 15 minutes until the vegetables are softened.
When it is done, add vermicelli. Cook it for 3–4 minutes. Turn off the heat and remove the meal. Leave it to cool down a little.
- Finishing and serving
Combine yolks and sour cream. Stir until homogeneous. Heat over low heat and stir constantly to temperate the mixture. With a ladle, start slow, pouring in small portions of the hot broth. Pour 3–4 ladles and don’t stop stirring. When it is done, return the mixture to the pot. Stir, and it is done. - Serving
Serve warm with parsley added. The soup is very tasty, with an incredible taste from the broth obtained from the meat cooked with a bone. Very suitable for winter family lunches. Fantastic combination with homemade bread or with bread cubes.
