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Soup on the bone

Soup on the Bone

A delicious, hearty soup for a family lunch! Broth made with meat on the bone always turns out fragrant and very rich. You can build a whole range of tasty soups on a broth like this. This recipe serves as a base for many other first-course variations.

Julia M.

Recipe author

Composition / ingredients

Servings:

Pork (on the bone)

500

Potatoes

Onion

Carrots

Water

Vermicelli

Salt

Spices dry

Greenery

Vegetable oil (for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 3 g

Fats 40 % 4 g

Carbohydrates 30 % 3 g

63 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

To make the soup, use pork on the bone. Rinse the meat under running water. Then cover it with clean cold water, set it over the heat, and bring to a boil. As it heats, foam will form, which you need to skim off. Cook the meat for an hour, until tender and soft. The broth should cook over low heat — cooked this way, the meat comes out tender and the broth rich.
Step 2:

If the soup is also for children, take the cooked meat out of the soup and pull it off the bones. You won't need the bones anymore — they've given all their goodness to the broth as it cooked, and it's thanks to them that the finished soup is hearty and rich. Strain the broth and return the boneless meat to it. Set the pot of broth over the heat and bring to a boil.
Step 3:

Peel the onion and carrot and chop them — dice the onion finely and grate the carrot. Sauté the vegetables in a hot skillet with a little vegetable oil. Fry, stirring now and then, for 3 to 4 minutes over medium heat. Then add the sautéed vegetables to the soup pot.
Step 4:

Peel the potatoes and cut them into medium pieces. Add the cut potatoes to the soup and cook for 10 minutes. Add a little salt and spices to taste. Then add a little vermicelli, cook for another 5 minutes, and turn off the heat.
Step 5:

At the end of cooking, add some chopped fresh herbs to the soup. Cover the finished soup and let it rest for 15 to 20 minutes. Ladle into bowls and serve. Enjoy!

On a rich broth like this you can make any soup — pea, mushroom, potato, tomato. Instead of vermicelli you can use rice, noodles, beans, or lentils. You can use any kind of meat for this soup — pork, beef, or chicken. A rich, tasty soup like this won't leave anyone indifferent. It's well worth adding to your everyday menu.