Pork Soup
4 servings
180 minutes
A thick, rich soup where pork, bacon and beans happily meet — best friends forever. When choosing ingredients, pay attention: it requires broth, and what kind it will be is up to you. The recipe allows you to cook this soup with vegetable broth, then it will be a light version, and with pork — then you will get a zesty brew, ideal for cold weather and the evening of a hard day at work. In addition, you can be free when choosing beans, but it is important to remember: white beans are a little softer and they give the dish a delicate creamy taste.
1
Chop the bacon finely and cut the pork into small pieces.
- Bacon: 50 g
- Pork: 300 g
2
Chop the onion into small cubes, mince the garlic and chili.
- Onion: 1 head
- Garlic: 2 cloves
- Chili pepper: 1 piece
3
In a thick-walled pot, heat vegetable oil and fry the bacon until golden and crispy.
- Vegetable oil: 30 ml
- Bacon: 50 g
4
Add pork and fry until golden brown. You can divide the meat into several portions for better frying. Remove the fried meat from the pot.
- Pork: 300 g
5
Put the onion in the pot and fry until golden.
- Onion: 1 head
6
Add garlic and chili, fry for another 30 seconds, then add tomatoes and spices, mix and simmer for 2-3 minutes.
- Garlic: 2 cloves
- Chili pepper: 1 piece
- Canned tomatoes in pieces: 400 g
- Ground chili pepper: pinch
- Ground cumin (zira): 0.5 teaspoon
7
Pour in the broth, return the meat to the pot, and add the peeled and chopped potatoes. Cook for 15 minutes.
- Bouillon: 1 l
- Pork: 300 g
- Potato: 300 g
8
Chop the pepper into small pieces, drain and rinse the beans. Add them to the soup. Cook for a few more minutes. Add salt, sugar, and pepper to taste.
- Green bell pepper: 1 piece
- Canned beans: 300 g
- Salt: to taste
- Sugar: to taste
- Ground black pepper: to taste
9
Let the ready soup sit covered for 20 minutes. Then serve, sprinkled with chopped cilantro or other favorite herbs.
- Coriander: to taste