Pork bones

The recipe is taken from the book "Ural cuisine.

David Emmerle's recipe for the Moscow bar Noor.

Wonton soup is a Chinese variation of the familiar dumpling broth. The difference is in the details: the broth is pork, and the wonton mince contains shrimp, herbs, pork mince and a whole range of seasonings. The result is a very rich, filling and aromatic soup. It is easy to prepare, following our video instructions.

Pea soup with pork is a traditional dish of Russian cuisine that warms the soul and provides a sense of home comfort. Its history dates back to ancient times when simple and hearty dishes formed the basis of the peasant diet. Slowly simmered peas absorb the aromas of vegetables, bay leaves, and thyme, acquiring a velvety texture and depth of flavor. Pork bones add richness and a slight smokiness to the soup, while tender pieces of meat become a pleasant addition. The light acidity of lemon juice harmonizes with the soft sweetness of carrots and peas. This soup is an ideal winter dish that warms in the cold and fills with energy. It is served hot with a slice of fresh bread, creating an atmosphere of warm home gatherings.

Hangover soup with noodles and leek is a fragrant, rich, and restorative dish of Russian cuisine. Its roots trace back to the traditions of making strong broths that can restore strength after lively feasts. This soup is cooked with beef and pork bones along with chicken, making it hearty and deep in flavor. Delicate rice noodles, sautéed leek, and sweet prunes add sophistication to it. A light acidity from lemon juice and the richness of soy sauce balance the taste, while cilantro adds freshness. Serving with pieces of meat makes the soup filling and warming. Ideal for restoring energy, enjoying a wealth of flavors, or simply having a cozy lunch in the traditions of Russian cuisine.

Beef in five spices is a refined dish that combines the depth of flavors and aromas of Eastern cuisine. The '5 spices' mix, consisting of star anise, cloves, cinnamon, Sichuan pepper, and fennel, gives the meat a rich, slightly sweet, spicy, and warm taste. Cooking beef in a rich broth made from chicken and pork bones makes it incredibly tender, juicy, and infused with complex aromas of spices and alcohol. This dish can be served as an independent delicacy with sauces and herbs or as a broth that warms and nourishes. The recipe's origins trace back to Chinese traditions of cooking meat with aromatic spices but is well adapted for European cuisine. It is suitable for cozy home dinners or festive tables where you want to impress guests with sophisticated flavor.

Japanese chicken broth is a delicate, aromatic, and rich soup that serves as the base for many Japanese dishes. Its origin is closely tied to umami traditions, and the addition of dashi broth enhances the depth of flavor. This broth is prepared slowly to extract maximum flavors from bones and vegetables. It has a mild, slightly sweet taste with hints of ginger and leeks. In Japanese cuisine, it is used in ramen, soups, and stews, as well as a standalone warming drink. Such broth is an ideal choice for those who appreciate subtle and balanced flavor combinations.