Pork Shoulder Soup with Pasta and Sweet Pepper
12 servings
120 minutes
Pork shoulder soup with pasta and sweet pepper is a hearty and aromatic dish of European cuisine that combines the tenderness of meat, the richness of vegetable broth, and a slight spiciness from sweet pepper. The origins of this recipe trace back to traditional homemade soups that have been prepared for centuries in various parts of Europe using simple and accessible ingredients. Its flavor is a harmony of the softness of boiled potatoes, the juiciness of carrots and onions, along with a mild heat from the pepper mix. The pasta adds extra texture to the dish, making it even more filling. This soup is perfect for a family lunch or dinner, especially in cold weather, warming you with its rich taste and aroma of fresh herbs. It is not only nutritious but also easy to prepare, and its cozy homemade flavor evokes memories of warm family gatherings.
1
Prepare the necessary ingredients.
2
Wash the meat well under running water, remove any excess, and cut into large cubes or strips.
3
Place the meat in a pot, add water (2.5 L), salt it, put it on the fire, and bring to a boil. Remove all the foam and simmer the broth on medium heat for about 30-40 minutes.
- Pork shoulder: 500 g
- Salt: to taste
4
Peel the potatoes, wash them well, cut into cubes, cover with water, and set aside.
5
Peel and wash the carrot well. Cut into strips.
6
Peel the onion and chop it into small cubes.
7
Add the prepared potatoes to the ready broth.
- Potato: 300 g
8
Pour 100 ml of vegetable oil into the pan, add the prepared onion and carrot, and place the pan on the heat. Cook over medium heat until golden brown.
- Onion: 100 g
- Carrot: 100 g
- Vegetable oil: 100 ml
9
Add 50 grams of pasta to the cooked potatoes.
- Potato: 300 g
- Red sweet pepper: 50 g
10
Put carrots and onions in a pot, add 1 teaspoon of pepper mix, bay leaf, and salt to taste.
- Carrot: 100 g
- Onion: 100 g
- Ground pepper blend: 1 teaspoon
- Bay leaf: 3 pieces
- Salt: to taste
11
Add finely chopped parsley and diced red bell pepper.
- Parsley: 50 g
- Red sweet pepper: 50 g
12
Bring to a boil and cook the pasta for 5-7 minutes until done. Serve the dish hot.