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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 12 |
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I saw the original version of this recipe in an Internet foor letter to which I subscribe, but I was sure it could be improve, and this is what I came up with. Cooking time DOES NOT include the time needed to make the pork broth, but this takes about 1 hour preparation time, 2-1/2 hour cooking time, and 1-1/2 hours setting time, for a total of 5 hours. Ingredients:
2 lbs polish sausage, cut in 1/2 inch slices,browned and drained |
1 tablespoon extra virgin olive oil |
1 large cabbage, cored and chopped |
2 medium onions, chopped |
2 -4 cloves garlic, minced |
1 red bell pepper, seeded and chopped |
1 green bell pepper, seeded and chopped |
2 -3 jalapeno peppers, seeded and chopped,to taste (optional) |
1 lb mushroom, cleaned and sliced,to taste (preferably lots more) |
2 -3 medium yukon gold potatoes or 2 -3 medium russet potatoes, peeled and diced |
1 (28 ounce) can diced tomatoes |
8 -10 cups pork broth |
1 (46 ounce) can v8 vegetable juice or 1 (46 ounce) can snappy tom tomato juice or 1 (46 ounce) can tomato juice (optional) |
1 (15 ounce) can tomato sauce |
2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme, lightly crushed |
1/2 teaspoon dried marjoram, lightly crushed |
1/2 teaspoon dried oregano or 1/2 teaspoon italian seasoning, lightly crushed |
1 teaspoon crushed red pepper flakes, to taste |
salt, to taste |
fresh ground black pepper |
3 lbs pork riblets (or other inexpensive bone-in pork) |
seasoning salt, to taste |
fresh ground black pepper, to taste |
garlic granules, to taste (generously) |
1 (14 1/2 ounce) can reduced-sodium chicken broth |
2 (14 1/2 ounce) cans reduced-sodium beef broth |
8 cups water or 5 (14 1/2 ounce) cans chicken broth |
1 large onion, unpeeled,quartered |
3 -4 cloves garlic, unpeeled,quartered |
2 -3 carrots, rinsed and cut in chunks |
2 -3 stalks celery, preferably with leaves,cut in chunks |
Directions:
1. Prepare Pork broth first, before starting to make soup.
2. Brown the sausage slices slowly in a large skillet over medium-low heat, and transfer to paper towels as they are browned.
3. Drain and rinse skillet, and heat olive oil over medium-high heat.
4. Add onions, and saute for about 5 minutes, then add garlic and all peppers, reduce heat to medium, and saute just until peppers are fairly soft, but not well done.
5. Put all ingredients, including pork broth and meat and the sausage pieces, in a large soup pot, bring to a boil, reduce heat, and simmer for about 1 hour, or until veggies are done.
6. Taste, adjust seasonings as needed, simmer another 10 minutes.
7. Serve with hot French sourdough or coarse rye black bread and lots of cold butter.
8. This soup freezes fairly well, though the veggies do get a little bit soft.
9. Pork Broth:.
10. Line a 9 x13 pan with heavy aluminum foil, leaving a fairly generous overhang on all sides.
11. Season the pork generously on all sides with seasoned salt, pepper, and granulated garlic.
12. Place in foil lined pan, cover with a smaller piece of foil, and fold bottom foil overhang over top.
13. Place top shelf of oven in upper third of oven, and preheat to 350 degrees F.
14. Roast for 1 hour, remove top foil, and roll bottom foil overhang back to protect pan.
15. Turn oven to broil, and brown meat well on all sides.
16. Transfer meat and all juices to a large stock pot.
17. Add all remaining ingredient, bring to a boil over high heat, reduce heat, and simmer, uncovered, for at least 1 to 1-1/2 hours.
18. Strain out all solids, reserving meat and discarding vegetables.
19. Allow meat to cool enough to handle, and discard bones, gristle, and as much fat as possible.
20. Chop meat coarsely, and set aside.
21. Degrease broth as much as possible, rinse pot, and strain broth back into pot through a fine sieve.
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