Croatian Pork Soup The Day After Soup Recipes

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CROATIAN CABBAGE SOUP WITH PORK

Braised pork bits and shredded cabbage in a mildly spicy broth. Amazingly sweet and flavorful -- and even better reheated the next day. LOW- Carb, too! Thank you to my friend Tanja for sharing this recipe! I use a tablespoon of Kryddman Swedish spice (when I have it) in place of the dry spices listed but these will work just as well! Freezes well for a healthy make-ahead meal! Note: I use organic ingredients (optional).

Provided by Janie Hackathorn

Categories     European

Time 2h20m

Yield 8-10 serving(s)

Number Of Ingredients 13



Croatian Cabbage Soup With Pork image

Steps:

  • Trim and debone pork, retain bones, cut meat into bite size strips, rinse away bone fragments and pat dry.
  • In large soup pan, sauté garlic in half of the olive oil until hot.
  • Remove pan from heat to add pork bones and meat to hot oil. Sear meat and bones on med-high heat until juices flow, scraping and turning to evenly brown (Approximately 10 minutes).
  • Add shredded cabbage, along with remaining olive oil. Stir continuously and cook until cabbage wilts and caramelizes slightly. (Approximately 15 min.).
  • Add broth and spices and bring to a boil. Stir well and reduce heat to low. Simmer for approximately 1 to 2 hours (to desired tenderness).
  • Remove bones and serve immediately (or refrigerate and reheat).

Nutrition Facts : Calories 417.1, Fat 23.1, SaturatedFat 5.7, Cholesterol 95.2, Sodium 1920.3, Carbohydrate 9.1, Fiber 3.1, Sugar 4.8, Protein 41.5

2 -3 lbs pork, meaty center cut with bones
3 garlic cloves, minced
6 tablespoons olive oil
1 head cabbage, sliced to 1/4 inch bite size strips (1 large or 2 small)
1 (32 ounce) container beef broth
3 (32 ounce) containers chicken broth
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon paprika
3/4 teaspoon onion powder
3/4 teaspoon chili powder
1/2 teaspoon coriander
1/2 teaspoon garlic powder

CROATIAN PORK SOUP ("THE DAY AFTER SOUP")

This is excellent winter soup or soup after long drinking and eating feasts. Use pork legs, head (with brain), ribs, and similar less worth parts.

Provided by nitko

Categories     Chowders

Time 3h20m

Yield 8 portions, 8 serving(s)

Number Of Ingredients 18



Croatian Pork Soup (

Steps:

  • Put pork meat into cold water with whole carrot, celeriac, parsnip and onion and cook for about 2 hours until becomes soft.
  • Take out the meat and keep the water and carrot (you will need it later). Cut the meat into small pieces, remove bones. Take out the brain and join it with the meat. Cut the carrot into small pieces.
  • Put lard in a separate pot melt it and add finely minced onion. Sauté the onion until become soft.
  • Add finely minced garlic and flour and fry it until flour become brownish. Add cold water and mix it until you get creamy liquid.
  • Add hot and sweet paprika and more water. Make soup removing eventual small flour clods.
  • Add the previously preserved water you've cooked pork in it, pork meat, carrot, bay leaf, vinegar, salt, pepper and cook the soup for 1 more hour.
  • If not sour enough, add more vinegar. Before serving, add sour cream and dill. Serve and eat.

Nutrition Facts : Calories 160.8, Fat 8.4, SaturatedFat 3.5, Cholesterol 49.4, Sodium 538.3, Carbohydrate 6, Fiber 1.2, Sugar 2.1, Protein 14.8

400 g pork (legs, head, ribs)
20 g carrots
10 g celeriac
15 g parsnips
150 g onions
100 g onions (or one medium onion)
4 g garlic (one garlic clove, minced)
5 g red paprika (dried)
1 g red paprika (hot, dried)
10 g lard
10 g flour
3 tablespoons vinegar
3 liters water
10 g salt
5 g black pepper
2 tablespoons dill (fresh, minced)
1 bay leaf
100 g sour cream

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