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Bone soup with cabbage juice

Bone soup with cabbage juice

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Of course, there must be meat on the bones too!

  • 1.5 kg of pork bones
  • 2 onions
  • 2 carrots
  • 1 bell pepper
  • 1/2 celery
  • 2 tablespoons broth
  • 1 cup rice
  • 1 liter of cabbage juice
  • 1 link parsley
  • 1 link leustean
  • 3 liters of water

Servings: 8

Preparation time: less than 120 minutes

RECIPE PREPARATION Bone soup with cabbage juice:

Wash the pork bones, in case they are large, portion them and put them to boil in a pot of water. When it boils, remove the foam and let it simmer for ~ 1 hour. Strain the soup and put it back on the fire with the finely chopped vegetables or given through a large grater. You can leave the bones as they are or you can gather the meat from them and put only the meat in the soup.

After a few boils, add the chosen and washed rice. When the vegetables are cooked, add the broth and the boiled cabbage juice separately. After turning off the heat, add the finely chopped parsley and larch.