Milk soup with pork and cereals
6 servings
120 minutes
Milk soup with pork and grains is a tender and hearty dish that combines the creamy texture of milk and cream with the rich flavor of meat and grains. Its roots trace back to European culinary traditions where milk soups were valued for their nourishment and warming properties. Pork adds richness to the soup, while the combination of lentils, peas, and rice makes it particularly nutritious. Aromatic spices like oregano, basil, and thyme fill the dish with a refined taste. This soup is perfect for cold days when you crave something warm and homely. The flavor is thick, creamy, with light herbal and spicy notes. It can be served with rye bread or crispy croutons to complement the texture. This dish is a true culinary embrace.
1
Soak peas and lentils in water for a couple of hours, then cook in a small amount of salted water for the same time.
- Peas: 100 g
- Lentils: 100 g
- Salt: 10 g
2
Add rice (not parboiled) 40 minutes before cooking. You can use a ready-made Italian mix; in this case, cook it for 40 minutes without soaking.
- Rice: 70 g
3
Cut the pork into cubes and fry in a pan.
- Pork: 400 g
4
Chop two onions and two carrots finely and fry them in a pan.
- Onion: 2 heads
- Carrot: 2 pieces
5
Add the fried pieces of pork to the soup pot 30 minutes before cooking.
- Pork: 400 g
6
10 minutes before cooking, add two bay leaves, sautéed carrots and onions, as well as spices: dried green onion, oregano, thyme, basil, garlic.
- Bay leaf: 2 pieces
- Onion: 2 heads
- Carrot: 2 pieces
7
Fry two tablespoons of wheat flour in butter until golden brown, stirring continuously.
- Wheat flour: 2 tablespoons
- Butter: 20 g
8
Add roasted flour to 250 grams of cream and 250 grams of milk, and mix with a mixer to avoid lumps.
- Wheat flour: 2 tablespoons
- Cream: 250 ml
- Milk: 250 ml
9
Pour milk and cream into the boiling soup, stirring continuously, bring to a boil and cook for 5 minutes.
- Cream: 250 ml
- Milk: 250 ml