Croatian Pork Soup The Day After Soup Food

CROATIAN PORK SOUP ("THE DAY AFTER 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.

CROATIAN CHICKEN SOUP

Steps:

• Put cold water in a pot (appropriate large pot). If you want better soup put chicken in cold water, if you want better chicken meat put it in hot water.
• Rind carrots, onion, parsley, celery and put all other ingredients into water. Boil and after it boils reduce heat and cook for 3 to 4 hours.
• Filter the soup into separate pot.
• If you want, put into strained soup carrots, chicken meat (or liver, stomach, or hearts) and add noodles or whatever you like in soup and serve.

CROATIAN BEEF SOUP

Steps:

• Put cold water in a pot (appropriate large pot). If you want better soup put beef in cold water, if you want better beef meat put it in hot water.
• Rind carrots, onion, parsley, celery and put all other ingredients into water. Boil and after it boils reduce heat and cook for 3 to 4 hours.
• Filter the soup.
• If you want, put into strained soup carrots, and add noodles or whatever you like in soup, sprinkle with freshly minced parsley leafs and serve.

CROATIAN CABBAGE SOUP WITH PORK

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).