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Bone soup with cabbage juice

Bone soup with cabbage juice

The meat bones (cutlet bones) and the smoked ones from the ladder are washed.

The vegetables are cleaned, washed and cut as desired.

In a pot, put the oil, vegetables, peppers and cook for 3-4 minutes. Add water and boil for 10 minutes.

Add the bones and cook for another 20 minutes and froth if necessary. Add the peas, green beans, potatoes and cook for another 15 minutes.

Add the tomatoes and cook for another 10 minutes.

Boil the cabbage juice separately and put it in the soup according to everyone's taste, match the taste and cook for another 5 minutes.

Put the finely chopped greens, bring two more boils and it is ready.

It is eaten with hot peppers or red onions.

Good appetite!

Method of preparation

Soup: wash the bones well and put them to boil with a little salt and let them boil for about 30 minutes. While it is boiling, the meat foam is removed and it is boiled.

After 30 minutes, remove the bones and put the diced vegetables in the remaining soup.

Boil halfway, meanwhile make the meatballs. Mix all the above ingredients, ie minced meat, soaked bread, rice, onions, salt, pepper and eggs, then make the meatballs, which are boiled when the vegetables are half cooked. Leave it on the fire until the meatballs are well boiled, to which the cabbage juice is added and it is left to boil. Extinguish the fire and put freshly cut dill. Optionally it can be served with a lot of sour cream.

Pork Bone Soup (sour)

I cook sour pork bone soup "by eye". I don't weigh the ingredients I add or the amount of soup I get. So, I admit that it was quite difficult for me to write the quantities of ingredients in the recipe.

I cook it with any type of pork bones I have and I add the vegetables that we like and that we have at hand. If I don't have tomato juice, I add broth, tomato paste or fresh tomatoes (if it's the season).

I add pork bone soup with sauerkraut juice, and at the end I "straighten" it with sour cream and egg yolk, in Transylvanian style. I like the pork bone soup to be more sour, so I add more cabbage juice. If you do not have sauerkraut juice, the soup can be soured with borscht, vinegar or lemon juice.


500-750 g pork bones (with meat)

250 ml sauerkraut juice

1 bunch of larch or parsley

Method of preparation

  • Wash the pork bones well, then portion them into smaller pieces to boil faster. Put the bones in a pot with high walls, pour cold water over them to cover them, add a teaspoon of salt. Cover the pot with a lid and bring to a boil over low heat.
  • Let the pork bones boil for 45-60 minutes, during which time it continuously gathers the foam that forms on top. The cooking time differs depending on how tender the meat is. I like to boil the bones more, so that the meat on them is very soft when we eat pork bone soup.
  • When the meat is almost cooked, add in turn the finely chopped vegetables: onion, carrot, parsnip and celery. Put the lid on and let them simmer for 10 minutes.
  • Chop the peppers and cut the potatoes into small cubes, then add them to the pot. Let the soup boil until the potatoes and other vegetables are cooked, about 20 minutes.
  • Meanwhile, remove the pork bones from the pot. Let them cool a bit so you can touch them with your hands. Take the meat off the bones and chop it into smaller pieces.
  • Check the vegetables to see if they have boiled, then add the tomato juice and the pieces of meat to the pot. Let the pork bones simmer over low heat for about 5 minutes. Add the sauerkraut juice to the pork bone soup, let it boil. Only now can you add more salt, if needed. First taste the soup to see if it needs to be salted, then turn off the heat.
  • Put the sour cream and egg yolk in a bowl. Beat them with a fork until smooth. Take the juice from the pot with a polish and pour over the mixture of yolk and yolk. This increases the temperature of the cream and yolk mixture and avoids it from being cheese when you add it to the hot soup. Pour the cream and yolk into the pot and mix with a wooden spoon.
  • Let the soup with pork bones cool a bit, chop the small leusten and sprinkle it abundantly in the soup.
  • Serve the hot sour pork bone soup with a hot pepper pickled next to it. Delicious and easy to make!

Method of preparation

Pork soup with homemade noodles

Pork bones are kept in cold water, scalded, washed and boiled over low heat. Chop the celery, parsley, parsnip, carrot

Meatball soup with tarragon

First, we put the water in a saucepan, where we cook the soup, then we take care of the meatballs. spice

Portion the bones and leave them for 20 minutes. in hot water.

Put 1 1/2 l. Water in a pot and put it on the fire.

Peel the onion, pepper, carrot, celery, parsley root and parsley, wash them, then chop them into small cubes and put them in the soup pot.

When they are half cooked, add the smoked bones.

Boil for another 20 minutes and add the tomato juice.

After 10 minutes add the cabbage juice.

When the foam has disappeared, turn off the heat and turn off the washed and finely chopped larch.

Culinary Guide | Eat healthy

ingredients :
- & # 189 sour cabbage head
- & # 188 pork
- Beef
- & # 188 chicken meat
- 1 string of smoked homemade sausage
- 1 tablespoon of rice
- 1 tablespoon peas
- onion, carrot, parsnip
- 1-2 tablespoons tomato paste
- 1 bunch of parsley
- salt pepper
- cabbage juice (depending on preferences)

Cut the vegetables, cabbage and meat into pieces.
Boil the meat with a little salt.
After the foam is added, add the onion, carrot, parsnip, peas, cabbage, finally the rice and let it boil.
When they are almost ready, add the tomato paste, the chopped sausage, the cabbage juice, and before extinguishing the soup, sprinkle the finely chopped greens.

Bring to the boil:
- a mix of poultry, beef, pork (quantity is optional) cut into cubes, and / or bones

After the meat is cooked, add:
-smoked sausages, smoked ribs or ham
- pickled cabbage
and let it boil a little longer, then put
- sauerkraut juice (increase depending on preference)
-salt (attention to salt also depends on how salty the cabbage and smoked meat), pepper to taste,
- egg fringes
-parsley, celery according to preferences

Boil a little and you're done.

Serve before and after New Year's Eve meal.
Good appetite !

ingredients :
1. chicken
2. beef
3. pork
4. smoked sausages
5. mutton, or salami, parizer, ham (no fat)
(a little of each - I put about a handful of each for about 4 liters of soup)
pepper, water
cabbage juice (from barrel with pickled cabbage)

Put the meat in the pot, pepper it - for those who eat more spicy, and pour a mixture of water and cabbage juice on top (1: 1).
Be careful with the sausages used, not to be too salty or too greasy. If the cabbage juice is very salty, add more water and add extra sour lemon or vinegar juice.
Serve with sour cream and decorate with a parsley leaf.

How to make a recipe for pork bone borscht?

The bones are cut into suitable pieces and boiled in salted water.

Bring to the boil for 5-10 minutes and when a lot of foam is collected on top, discard the water, wash the pieces of meat and pot well, put water again and put it to boil, just enough to cover the bones.

This time without salt. In this way, the blood and foam came out in the first water, now we will have a clear soup. & # 128578

Leave the bones to boil until the meat is almost cooked. Check after about 30-40 minutes.

It depends on how young the old pig was. When the meat is almost cooked (tasted), add the diced vegetables (onion, bell pepper, celery, hot pepper, carrot) and green peas or beans.

Peas or green beans are not required, but they are very tasty & # 128578.

After 20 minutes, check the onion if it is cooked and add the peeled potatoes and cut them into cubes.

Let it boil for about 15 minutes and check if the potatoes are ready. When the potatoes are cooked, add the tomato juice (broth or fresh tomatoes), and after it boils, add borscht to taste.

It depends on how sour the borscht is, how sour you eat & hellip If you don't have a little borscht, sour it with lemon juice or cabbage juice, vinegar works too. At the end you must have 4-4.5 l of soup in total.

After the borscht boils for about 10 minutes, add salt. Taste after boiling and salt, not immediately, to realize the taste.

Extinguish the fire and now wash and cut the greens. The greens are added to the soup after 10-15 minutes since the fire was extinguished, not immediately. This way, not all the vitamins are destroyed, and the taste will be more intense & # 128578

The same is done with beef or sheep bone soup, but they will boil longer & # 128578

How do we serve pork borscht?

When serving, you can add sour cream or yogurt, if desired. It can be straightened with beaten egg and sour cream, but I prefer to leave it simple. I think it 's pretty fat and no cream & # 128578

More soup recipes & ndash see here. You will find recipes for fish soup, belly soup, chicken soup, radish soup, simple soups or cream soups& hellip and more.

This pork bone borscht recipe was also cooked by our readers:


Pork soup with sour cream and sour with cabbage juice (dies) is particularly tasty, filling and easy to make. Simple recipe, with easy-to-buy, cheap and delicious ingredients.

What could be better for lunch, on a frosty winter day, if not a hot soup, good for warming the body and soul?

I wait every year for the frost to come and for the cabbage to grow so that I can do this pork soup with sour cream and cabbage juice.

I like it more than the sour one with lemon or borscht. Cream softens the juice and adds flavor.

I have several pork soup recipes on the blog. If you want to be inspired and prepare a good juice to warm up for lunch, I leave below some suggestions. PRESS on the title of the recipe you like and you will be directed to it.

My son asks me when he wants this soup white pork soup & # 8211 name that I understood that other children give to soups made with sour cream. I had a lot of fun when I heard this name, but at least I differentiate it from the rest of the soups.

If you want to prepare tasty soups, don't skimp on vegetables. My child, like most children, avoids vegetables in soups, so I prefer to grate the carrot and celery, and chop the bell pepper as little as possible. You can also add dried and dehydrated tomatoes

The greens I use for this cpork tenderloin with sour cream and cabbage juice is the larch. I take care to dry it over the summer, but you can also find it in stores in envelopes or jars. Transylvanians are not lovers of larch (in my opinion it is totally unfair), so you can use thyme or bay leaves.

I'm not a fan of mashed potatoes, so you'll rarely see potatoes in my soups. If I use potatoes then it will be potato soup with something (sour cream, sausages, tomato juice).

Here is the list of ingredients and how to prepare it pork soup with sour cream and cabbage juice:


800-1000 g pork (pork meat with little fat on it)

1 tablespoon dried and dehydrated tomatoes & # 8211 optional!

500 ml sour cabbage juice

300 ml fatty cream for cooking

3 tablespoons sunflower oil

I grated the carrots, celery and parsley, finely chopped the onion, as well as the bell pepper. If you don't like to see pieces of vegetables in soup, then you will chop them into small to medium-sized cubes.

I heated the oil, hardened the onion, then added the vegetable sauce and continued to sauté until they softened a little.

I put pieces of pork, cut into strips or cubes of medium size, over the vegetables and I let it fry only until it changed color, becoming whiter.

If you have hardened everything in the pot in which you will make the soup, then add hot water over them.

I hardened them in a large pan, so I put them in the pot where the water was boiling. You only need enough water to cover the meat with two more fingers. I let it boil, adding the larch leaves (dried or fresh) and a tablespoon of dried tomatoes (I found dried and dehydrated basil tomatoes in the supermarket). I didn't use too much because I only needed a light aroma. I took foams when needed and filled with hot water as many times as needed.

I seasoned the soup with peppercorns and a pinch of salt & # 8211 not too much because the cabbage juice contains a lot of salt.

After the meat was cooked, I added the pre-cooked sour cabbage juice and left it on the fire for another 5 minutes.

I beat the eggs with the cream, I gradually added one polish from the juice in the pot (I put 3 polishes in total), then I stopped the fire and poured the yolks with the cream.

I mixed to homogenize the composition, then I divided the soup into bowls.

Very good is cpork tenderloin with sour cream and cabbage juice! You can also eat it with a hot pepper, if you like spicy food.

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