Sour pork soup with beans
4 servings
240 minutes
Sour pork soup with beans is a traditional Russian dish that reflects the richness of Slavic cuisine. Its roots go back to ancient times when soup was a staple for peasants. The combination of hearty pork broth and the sourness of fermented cabbage creates a vibrant flavor, while added beans make it more filling. Fried onions in pork fat add aroma and depth, and herbs refresh the aftertaste. This dish is especially popular in cold weather when one wants to warm up and feel satisfied. Sour soup is traditionally served with rye bread and sour cream, highlighting its harmonious taste.
1
Soak the beans for a few hours.
- Beans (broad beans): 100 g
2
Wash the pork, cover with cold water, and bring to a boil. Skim the foam from the broth, add beans, bay leaf, salt, and pepper, and cook for 3 hours.
- Pork: 400 g
- Beans (broad beans): 100 g
- Bay leaf: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
3
Squeeze the sauerkraut and add it to the broth.
- Sauerkraut: 200 g
4
Chop the onion and fry it in melted pork fat. Add to the soup. Cook until ready.
- Onion: 1 head
- Lard (rendered pork fat): 20 g
5
Sprinkle the ready soup with chopped greens.
- Fresh herbs: 30 g
