Pork soup with green buckwheat and tomatoes

A fragrant, filling, tasty and nutritious soup for the defenders of the Motherland and their female companions ;)
Ingredients for pork soup with green buckwheat and tomatoes:
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Pork
(with bone)
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950 g
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Onions
(I have red and white)
-
2 pcs
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Cloves
-
3 pcs
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Bay leaf
-
1 pc
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Potatoes
-
3 pcs
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Buckwheat grits
-
3 tablespoon
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Brown sugar
-
1 teaspoon
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Tomatoes in their own juice
-
4 tablespoon
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Basil
(dried)
-
0.5 teaspoon
-
Dry White Wine
-
50 ml
-
Greens
-
0,5 poch.
-
Salt
(to taste)
How to cook pork soup with green buckwheat and tomatoes step by step with photos
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Rinse pork well, put it into a saucepan (4 liters), pour cold water, bring to a boil. |
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Insert cloves into onion, add to pan with bay-leaf, cook on low heat for about 1.5 hours, removing foam from time to time. |
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Then take out the meat, free it from bones, cut into pieces or separate into fibers. |
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Strain the broth. |
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Return the pot to the fire. Add diced potatoes to the boiling broth. |
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Then add the meat. Cook for about 10 minutes. |
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In the meantime, chop a second onion, place it in a dry heated pan (there is enough fat in the soup as it is), cover it with brown sugar and lightly caramelize the onion, |
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Pour in the wine, let the alcohol evaporate. |
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Then add the tomatoes and cook for about 5 minutes. |
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Stir in the basil and cook for two more minutes. |
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Add buckwheat to the soup. |
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Cook for 5 minutes. |
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Then add the contents of the pan, making sure to "rinse out" pan with broth to take all the juices formed in it. Salt the soup. Cook for another 5-7 minutes until the buckwheat is soft. |
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At the end of cooking add chopped greens and take the soup off heat. |
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Let to infuse 20-30 minutes and pour on plates. |
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To the table! |
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Bon appetit! :) |
Nutritional Value:
Whole Dish: |
Calories
3211 Calories
|
Protein
173.5 g
|
Fat
209.3 g
|
Carbohydrates
161.4 g
|
100g: |
Calories 183.5 Calories |
Protein 9.9 g |
Fat 12 g |
Carbohydrates 9.2 g |
Meat, Salt, Spicy, Tomato, Potatoes, Greens, Onions, Basil, Buckwheat, Tomatoes, Bay Leaf, Buckwheat grits, Cloves, White Wine Dry, Sugar Brown, Broths and Soups, Hot Soups