Delicious soup with pork bones and homemade noodles
An autumn-winter soup that will give you a beautiful warm and comfortable feeling as soon as you taste it.
Soup with pork bones and homemade noodles
Course: Lunch, DinnerCuisine: RomanianDifficulty: Easy10
servings35
minutes2
hours10
minutes200
kcal1
hour10
minutesThis kind of soup is generally made during the cold periods of the year. It is very pleasant to eat a hot soup, with lots of vegetables and if you are lucky with meat from your own household (I got it from my parents) when you get cold from outside. The recipes differ according to the areas of the country, people who live in the country have the opportunity to use, in addition to meat, vegetables grown throughout the year and preserves made by them. Those who live in the urban area are limited and often use “shortcuts” such as frozen vegetables in bags, or vegetables from stores full of chemicals. This pork bones soup is very easy to make, we use only one pot and the result is a delicious soup rich in vitamins.
Ingredients
For 3 l soup
1,500 kg pork with bone (ribs or sirloin)500 g homemade tomato sauce
80 g celery root
80 g parsnip root
1 large carrot
1 red bell pepper (I used half)
1 strand of leek
2 small onions
2 potatoes (optional – keep in mind that we will also use noodles)
1 egg for dressing the soup
leustean (the aromatic plant used in sour soups, you can replace them with celery leaves)
salt, pepper to taste
For the noodles
1 egg100 g flour
a pinch of salt
2 tablespoons cold water (only if necessary)
60-80 g of flour for the work table and for flouring noodles
Directions
- Living in the city, my options in terms of vegetables were somewhat limited. I chose to use more vegetables grown by my parents, tomato sauce and even meat, as I mentioned before. You can add pumpkin, parsley root and even a handful of fresh green beans.
- I washed the meat very well with cold water, being careful if there are small bones that come off, to remove them. I placed the meat in a large pot (mine is 6 l) and added water until it covered the meat. Add half a spoonful of salt and boil until the meat falls off the bone. With a spoon, remove the foam that forms as many times as necessary.
- While the meat was boiling, I took care of the vegetables and noodles. I started with noodles because they need time to rest. I mixed the egg with flour and salt powder in a bowl. I turned everything on the table and kneaded until I got an elastic and non-sticky dough. If the composition is too strong or does not bind, gradually add the 2 tablespoons of water. Cover the dough with foil or a cotton towel and leave it on the table for 30 minutes to rest.
- After the dough rested, I stretched it as thin as I could, and I took care to fine both the table and the sheet of dough. I rolled the sheet, but also adding flour so that the layers do not stick together. I thinly cut the noodles into “fringes”, and I stopped from time to time lifting them in the air and sprinkling flour so they wouldn’t stick between them.
- I spread the noodles on a wooden chopper and set them aside until they are ready to be added to the soup. Boil the noodles in salted water for 10 minutes before adding them to the soup. Here again the recipes are divided, many housewives boil the cutlets, shake well of the excess flour directly in the soup. I prefer to boil them separately for 5-7 minutes, strain them and add them to the soup, where they cook slowly until the soup cools down.
- I went back to the soup. The meat was cooked well and fell easily off the bone, so I added the diced vegetables, except the potatoes, which I added after 10 minutes. After the potatoes were cooked, I added the tomato sauce, boiled noodles, and seasoned with salt and pepper.
- Before turning off the heat, add a beaten egg and pour in a thin stream, stirring on the surface with a fork. Add the aromatic plant in my case, the leustean for both color and aroma. We serve the soup hot, at most at room temperature. Enjoy!
