Combined soup made from yesterday's pork knuckle broth

The recipe for smoked pork knuckle soup necessarily includes potatoes, carrots, onions, other products are added at your discretion. These can be rice cereals, mushrooms, peas, beans, fresh or sauerkraut. Pork knuckle is unusually high in calories: almost 300 kcal per 100 g, and there will be some meat left over even for a second course, such as pancakes.

Classic smoked pork knuckle soup

The dish turns out to be very satisfying due to the rich broth from the shank. For cooking you will need the following products:

350 g smoked knuckle meat;
200 g fresh mushrooms;
onion head;
2 potatoes;
1 tbsp. l. flour;
fresh dill, peppercorns;
sour cream.

Recipe with photo:

Fry the onion in a frying pan with sunflower oil until caramel color.
Cut the mushrooms into slices and add to the pan.
Cut the shank off the bone, chop it into pieces, and when the liquid from the mushrooms has evaporated, add the meat to them and fry everything together for 15 minutes, stirring.
Place a container of water on the fire and arrange the peeled potatoes into strips. When the water boils, add the potatoes to the soup and cook for 10-15 minutes.
Fry the flour in a frying pan until slightly brown, add a little water and mix until thick. Salt, pepper and add bay leaves.
Then pour the flour sauce into the broth, add fried onions, mushrooms, meat and cook for 10 minutes.
Pour the soup into bowls, sprinkle with chopped dill and pour over sour cream.

Nowadays, buying smoked meats in a store is not a problem. But if you cook smoked pork knuckle yourself, you can get a product without dyes or preservatives.

Red Pork Knuckle – Whats4Chow

Pork knuckle cooked in red sauce

Posted by What's-4-Chow

Recipe type: Pork

Cuisine: Chinese

Cooking time: 10 minutes

Cooking time: 1806 9000 9002 Total time: 3 hours 10 minutes

Servings: 4

Tender, juicy pork legs with a wonderful sweet and sour sauce.

Ingredients

2 x 750g Pork knuckles (NOT marinated)

For the main sauce

4 green onions, bruised
4 cm (1 ½ in) ginger, sliced
2 tablespoons Sichuan peppercorns
100 ml light soy sauce
1 tablespoon (15 ml) oyster sauce
1 tablespoon (15 ml) Hoisin sauce
1 tablespoon (15 ml) hot chili sauce
1 liter good quality chicken broth
Water for coating

For the sauce

1 cup reserved main sauce
2 teaspoons cornmeal dissolved in a little water
1 tablespoon sugar
1 tablespoon white wine vinegar
2 tablespoons (30 ml) good quality tomato sauce

Instructions

For finger joints

Inspect the pork knuckles, find the thinnest side and cut through the skin to the bone.
Place the knuckles in the pan along with all the hot sauce. Ingredients
Bring the pan to a boil and continue to cook for 60 minutes.
Reduce heat and simmer the pan for another 60 minutes.
Remove from heat and transfer pork to roasting pan.
Roast the pork. in preheated oven at 180c/350f for 60 minutes, uncovered.
Remove from the oven and transfer the knuckles to a cutting board.
The bone has separated from the meat. Cut through the remaining connective tissue and remove the bones from the joints.
Slice the meat thinly and place on plates

For the sauce

Bean soup with smoked knuckle

The soup can be cooked without meat; the nutritional value of beans is equal to meat products. However, if you make bean soup with smoked meats, it will add a special twist and unique aroma.

Product composition:

1 kg smoked shank;
200 g beans;
2 carrots;
3 potatoes;
onion head;
garlic;
50 g pork lard;
bay leaf, pepper, marjoram, paprika.

Cooking process:

Soak beans in water for 5 hours.
Rinse the meat under water, cook with peppercorns and cook until it softens. Then take it out, cool it, remove the bones and cut it into pieces.
Wash the bean grains and cook in the prepared broth.
Cut the peeled carrots into strips and the potatoes into squares and put everything in a saucepan.
Prepare a fry of chopped onion in lard and add to the broth.
Add salt, pepper, marjoram, paprika and chopped garlic. At the end, add pieces of meat, chopped dill, cook for another 5 minutes and turn off. Let the soup brew and serve in bowls.

Pea soup with boiled smoked shank

The most delicious and aromatic soup with knuckle is obtained with the addition of peas. You can cook smoked pork yourself without buying it in the store, using homemade spices and a personal recipe.

You will need the following ingredients for 3 liters of water:

1 kg smoked shank;
a glass of peas;
carrots and onions – 1 pc.;
3 potatoes;
dill and parsley;
50 g vegetable oil.

Cooking process:

Pour water over the peas and leave for 5 hours.
Let the meat cook for about an hour, add pepper, and at the end - bay leaf.
Chop the peeled onion, cut the potato tubers into cubes, and grate the carrots.
It will be very tasty if you remove the meat and continue cooking with the peas for half an hour. You can fry them with onions and carrots or just put them raw in the broth.
Cut the potatoes into small cubes and place in a saucepan. Cook everything together until the potatoes soften. At the end, add chopped herbs, salt and pepper, cook for another 5 minutes and turn off.

To avoid mistakes when cooking, watch the detailed video recipe.

Pea soup with smoked meats is a delicious dish, regardless of what type of meat is used in the recipe. For faster and easier cooking, it is useful to pre-fill the peas with water overnight, and in the morning they will be cooked in just half an hour.

Pork knuckle soup - rich and soulful: recipe with photos and videos

Pork knuckle soup is rich and hearty; you can prepare it for mere pennies and feed the whole family tasty and satisfying food. This soup is cooked with completely different fillings: with peas, and with potatoes, and with buckwheat, and with pickles, and with beets, and with many other products - you will probably find something in your refrigerator. The knuckle for soups can be used either smoked or raw.

Before cooking a raw shank, make several deep cuts on it (down to the bone), so it will cook faster.

Hearty soup with beans and tomato paste

This is a fairly traditional recipe that is well suited for the cold season.

Ingredients::

1 fresh pork shank, medium size
two glasses of red beans
potatoes - 5 pieces
onions - 2 pieces
carrots - 1 piece
a few tbsp. raises oils
about 100 g tomato paste
herbs, salt and spices to taste

Preparation:

Curly soup with egg on fresh knuckle

Soup with a fresh egg always looks interesting.

You can make egg "curls" of different sizes. If you beat the eggs with a whisk and use it to stir the soup when adding them, the inclusions will be small. And if the eggs are only slightly stirred with a fork and poured into the soup in a thicker stream, the egg parts will be much larger

Ingredients:

up to 100 g noodles (preferably egg noodles)
two and a half to three liters of water
one or two carrots
a pair of chicken eggs
2 onions
potatoes - five pieces
shank (pork, fresh) - one medium size
salt – 2 g
subsoil oil for frying

Preparation:

Wash the shank and cut it in several places. Boil in 2.5-3 liters of water, removing foam from time to time.

Cut the potatoes and add them to the soup along with the noodles (along with salt to taste). Onions and carrots need to be cut into half rings and fried together for a while. oil

Add roasted vegetables and spices to the soup.

Beat the eggs separately and pour them thinly into the stirred soup.

Sprinkle the soup with herbs and boil. The dish is ready.

Pearl barley soup with smoked shank broth

A tasty and satisfying soup that will appeal to men.

Ingredients:

one (pork) smoked knuckle
glass of pearl barley
two carrots
two potatoes
one onion
vegetable seasoning (1 tablespoon)

Preparation:

Fill the pearl barley with water at room temperature. Leave for about an hour. Boil pork in two liters of water (bring to a boil and cook for an hour).

Remove the shank, cool, cut and chop the meat.

Transfer the pearl barley (with the drained water) into the boiling broth.

Fry carrots and onions in oil. Chop the potatoes and add them to the broth.

After some time, add meat and fried vegetables.

Cook until fully cooked. Add seasoning and salt to taste.

Serve with fresh herbs.

Buckwheat soup on knuckle (pork)

Buckwheat is beneficial for the minerals and vitamins it contains. This nutritious pork broth soup with vegetables will surely please your whole family.

Ingredients:

4 table. heaped spoons of buckwheat
1/2 one bell pepper
laurel – 2 pcs.
potatoes – 2 pcs.
vegetable oil for frying
one fresh small pig. knuckle
a bunch of herbs (dill and/or parsley)
one onion and one carrot
pepper and salt to taste

Preparation:

Wash the knuckle, put it in a pan, add two liters of water. Cook until the shank is soft. Remove the meat and cut it. Place back into the broth and cook for another 15 minutes.

Wash the buckwheat and put it in the broth. Salt and, if desired, pepper can be added at this stage.

Chop the potatoes quite finely and add them to the soup.

Fry chopped peppers, carrots and onions together in oil and add to the soup.

Add the herbs and bay leaf, turn off the heat and leave to brew for a while.

Soup with several grains on pork knuckle

You can use leftovers from a variety of grains in this recipe. Their set can be slightly modified based on your situation.

Ingredients:

fresh shank with skin removed, large (more than a kilogram)
mixture of cereals: lentils (brown or red), crushed. peas, pearl barley and rice - all together one glass
one large onion
one carrot
head of garlic (amount according to your taste)
pepper and salt
a bunch of greens (for example, cilantro, etc.)
seasoning from various herbs - 1 table. spoon

Preparation:

Peas should be soaked in advance.

Place the meat in two to two and a half liters of water, boil, remove the foam. Cook for one and a half hours.

Add the cereal mixture to the soup, add peas (without water).

Sauté onions and carrots. When the grains are cooked, add the vegetables to the broth. Check for salt and add if necessary.

Add seasonings and chopped garlic. Boil and turn off.

Rassolnik on fresh shank

This soup, familiar to many from childhood, is quite easy to prepare. It is better to cook this soup with salted rather than pickled cucumbers.

Ingredients:

knuckle (fresh, pork) - half a kilo
pearl barley - 4 tables. heaped spoons
a couple of salty ones. cucumbers
one onion and one carrot each
rast. frying oil
dried parsley (half tsp)
laurel - 2 leaves
black pepper peas (several pieces)
3 potatoes
tomato paste - tables. spoon

Preparation:

Cut the knuckle down to the bone in several places. Bring to boil in cold water. After boiling, cook for about two hours and remove the scale.

Wash the pearl barley and cook it yourself.

Cut the cucumbers into small pieces.

Cut the potatoes into thin slices (this will help them cook faster).

When the meat is ready, remove it for slicing.

The broth can be strained. Continue cooking. Add cucumbers (you can add a little brine). Add the prepared pearl barley. Bring the cucumbers until half cooked, wait a little and add the potatoes.

Fry the onions and carrots for a little while. oil Add tomato paste. At the end, pour in a little broth and stir. Add this roast to the soup.

Add peppercorns, bay leaves and dried herbs. Remove from heat.

Bean soup with pork broth and noodles

Cinnamon gives this soup its original taste. It takes quite a long time to cook (after all, you need to soak the beans in advance), but it’s definitely worth it!

Ingredients:

knuckle weighing about a kilogram
three hundred g of beans
bulb
piece of cheese
a little more than 100 g noodles
rast. frying oil
cinnamon and black hammer. pepper

Preparation:

Place the beans in cool water overnight.

Bring two liters of cold water with the knuckle and beans (drain the water in which it spent the night) to a boil, descale.

Cook for about an hour and a half, after which the meat must be removed, cooled and finely chopped.

Return the meat to the boiling broth. Salt, add pepper and cinnamon.

Fry the onion and add it to the soup. Add the noodles and once they are cooked, sprinkle the soup with grated cheese and stir.

Soup with smoked knuckle and fennel

To prepare this soup, you will have to spend time searching for the right ingredients. But what could be more interesting than bold experiments?

Ingredients:

smoked knuckle weighing a kilo
2 liters chicken broth
bulb
5 teeth garlic
fennel - 1 bulb
fennel seeds - 2 tsp. l.
a couple of carrots
one stalk of celery and half its root
tomato paste - about 100 ml
beans (red) - about four hundred grams
to taste red hammer. hot pepper
frying oil

Preparation:

Cut the pork knuckle into pieces and pour boiling water over it. Soak the beans in cold water in advance (you need at least five hours).

In a separate frying pan without oil, toast the fennel seeds for five minutes (careful not to overcook).

In one pan, combine the dried meat, drained beans and fennel seeds and cook in chicken broth for at least an hour. You need to focus on the readiness of the beans. As it boils, you can add hot boiled water. Add salt to taste.

In oil (in another frying pan), fry the onion and garlic chopped with a knife until translucent. Add chopped carrots. Next, add celery, chopped in the same way as carrots, and chopped fennel bulb. And tomato paste. Stir everything. Add the roast to the soup. Let cook for 5 minutes.

Soup with rice and pork broth

Although this soup takes a long time to prepare, it is very simple. And it requires the bare minimum of products.

Ingredients:

fresh shank weighing about a kilogram
4 heaped tablespoons of rice
two onions
black pepper peas and salt
thyme
a couple of tablespoons of flour
greenery

Preparation:

Cook the pork until soft (about 2-3 hours). Remove the meat from the broth, remove from the bone and chop.

Add rice to the broth (while boiling) and cook it.

Pour oil into a frying pan and add finely chopped onion. When it turns golden, add flour and stir.

Add the onion and flour to the broth, place the meat, herbs, spices and salt there.

Boil and let it brew for a while.

Traditional knuckle soup with peas

Surely this soup is familiar to you from childhood. And how sometimes it’s nice to plunge into such memories! Fill the peas with water in advance, and the rest of the preparation will not be difficult.

Ingredients:

eight hundred grams pork knuckle (fresh)
glass of dry peas
5 potatoes
one carrot and one onion
greens optional
salt
frying oil

Preparation:

Place the peas in cool water overnight.

Cook the pork in three liters of water. We remove the scale from time to time.

After an hour and a half (watch for readiness), add the drained peas to the meat. Boil it until soft.

Cut the potatoes and put them in a saucepan. Add salt.

Chop carrots and onions and fry in oil until golden brown.

When the potatoes are ready, add the vegetables and add some salt.

At this time, you can add spices and herbs. Let it boil and remove from heat. You need to let the soup sit for half an hour.

Here's a short video on how you can prepare this soup a little differently: https://www.youtube.com/watch?v=JxMgFjTiPIY

Unusual soup with eel in pork broth

If you need to surprise someone, this recipe is definitely what you need. Please note that you need to allocate time to select products.

Ingredients:

fresh shank (pork)
about one hundred grams of green peas, frozen fresh
a couple of carrots
about one hundred grams of dried pears
a little more dried fruit apples
about one hundred and fifty grams of prunes
half a celery root
one leek
three eggs
a couple of eels (smoked)
a little plum. oils
a heaped glass of flour
a little nutmeg
a full glass of milk (to the top)

Preparation:

Boil the pork for two hours in five liters of water, making deep cuts in it in advance. Add salt and descale. Pass the finished broth through cheesecloth.

Place dried fruits in cold water to swell. Cut apples, pears, prunes, celery and carrots into cubes and leeks into rings. Fry together in rast. oil

Remove the eel skeleton and divide the meat into large pieces.

Heat milk and butter. When it's close to boiling, stir in the flour using a whisk. And then - eggs and nutmeg. In this case, you need to continue active stirring. Add salt and seasonings here.

Add fried vegetables, peas and drained dried fruits to the broth.

Place the eel pieces.

Form the dough into dumplings using spoons. Next, cook for about 20 minutes.

Sprinkle chopped parsley in a plate.

Solyanka on smoked knuckle with olives

You will definitely remember this incredibly aromatic soup. True, you will have to tinker with its preparation.

Ingredients:

two hundred grams of sausages
onion - 2 pcs.
200 g sour cream 20%
small smoked shank (pork)
15 g tomato paste
4 pickled cucumbers
a little ghee
under 100 g olives
carrot
a couple of lemons

Preparation:

For cooking you will need a large saucepan. You need to pour a lot of water into it. Separate the olives (certainly with pits) from the liquid from the jar, and place them in water in a saucepan without it.

Peel the onion and add it whole to the soup. It will also be good to add a few black peppercorns.

Peel the sausages from the film, cut into circles and fry in melted butter. In this form, put it in a saucepan.

Remove the shank and shred the meat. Add to soup.

Cut the second onion. Slice the cucumbers. Lightly fry the onions and cucumbers where the sausages were, adding tomato paste at the end. Stir over the heat for a couple of minutes. Place all this in a saucepan.

Finely chop the carrots and fry in a clean frying pan with a little heat. oil

Remove fat from the surface of the soup. Add carrots. Add seasonings. Taste for salt and add salt if necessary.

Cook for half an hour, turn off.

Thinly slice the lemon, chop the green onions and cilantro.

Pour the soup into bowls. Individually, if desired, add sour cream, lemon and herbs.

Flavorful Ukrainian borscht with pork

It is especially good to cook borscht on pork knuckle. Moreover, it is better to take the front shank, which has more meat.

Ingredients:

fresh shank about a kilo
a couple of beets
4 things. potatoes
bulb
no more than half a kilo of fresh cabbage
table. spoon of tomato paste
3-4 teeth garlic
a little lard for frying
a slice of cured lard
greenery
laurel - two leaves
salt, pepper, sour cream

Preparation:

The shank should be boiled, descaling, for one and a half hours.

Separately, cook one potato and one beet in a saucepan.

At this time, wash and peel the remaining vegetables.

When the broth is cooked, add chopped raw potatoes to it.

Fry the chopped onion in lard, then add the second chopped beet to it. Three minutes later - tomato paste. Fry for a couple of minutes. Add this frying to the borscht.

Add some salt. Cook over low heat for a quarter of an hour.

Make a grind as follows. Grind the garlic and a piece of lard, crush them together with a masher, then together with the boiled potatoes. Pour a little broth here and crush it along with it. Let it brew a little.

Remove the meat from the broth and chop. In this form, return it to the soup.

Peel the separately cooked beets and grate them on a coarse grater and add them to the borscht.

In order not to add vinegar to the borscht, but at the same time it does not lose color, one beet is boiled separately and added, grated on a coarse grater, towards the end of cooking.

At the end, add chopped cabbage as you like. Let it boil and remove from heat. Add the peppercorns, bay leaves and chopped herbs. Add salt, pepper, stir and let it brew.

Eat with sour cream.

Soup with peas and mint, cooked on smoked knuckle

An unexpected combination for lovers of experimentation.

Ingredients:

200 g sour cream
50 g mint
4 liters chicken broth
half a kilo of green frozen peas
half a kilo of dry peas
vegetable oil for frying
smoked pork knuckle
carrots and onions - 4 pcs.
some red wine vinegar
leek stems - 4 pcs.

Preparation:

Dry peas are soaked for at least five hours.

Onions and carrots are finely chopped and fried together in vegetable oil in a pan with thick walls. Be sure to add salt. On the lowest heat, simmer all this for 30 minutes under the lid.

Pour in chicken broth, add shanks and cook for 40 minutes.

Add drained dried peas, salt and vinegar, simmer for about an hour and remove the shank. Cut the meat into pieces.

Blanch green peas quickly with water and salt.

Add green peas, meat, sour cream and finely chopped mint to bowls of soup.

Cabbage soup with fresh shank broth

A traditional Russian dish in this version will be more rich and satisfying.

Ingredients:

knuckle weighing a kilo
two onions
one large carrot
four potatoes
a third kilo of sauerkraut
tomato paste - heaped tablespoon
pair of teeth garlic
a bunch of any greenery of your choice
laurel - two leaves
salt, sugar, spices
rast. frying oil

Preparation:

Boil the cleaned and washed shank in 4 liters of water until tender. Descale from time to time. This may take 2-3 hours.

When cooking shanks, it is better to drain the first broth. The total amount of water can be reduced by one and a half to two times with digestion. Therefore, you either need to immediately take liquid with a reserve, or add hot boiled water as needed.

After 1 hour from boiling, add one whole peeled onion and one carrot, as well as stems of parsley and dill. Add salt and peppercorns.

When ready, remove the shank, cool and cut the meat. Remove all vegetables and set aside.

Place the meat back into the cabbage soup.

Place the chopped potatoes there too.

Fry the second onion, cut, in vegetable oil. Add tomato paste and some broth. Simmer for a couple of minutes. Finally, add the cooked carrots and garlic, chopping them.

When the potatoes are almost ready, add frying. And finish by adding cabbage.

Add salt and sweeten to taste.

Boil. Add laurel and chopped herbs. Let it brew.

Add sour cream to plates.

Bon appetit!

Soup with smoked knuckle in a slow cooker

A multicooker will help speed up the cooking process. For this method, you need to prepare the following products in 3 liters of water in advance:

400 g smoked knuckle meat;
3 tbsp. l. rice cereal;
3 potatoes;
onion and carrot;
50 ml vegetable oil;
garlic;
1 tomato;
dill, parsley;
bay leaf, pepper.

Pour sunflower oil into a multi-bowl, add chopped onion and grated carrots. Set the “Frying” program for 10 minutes, stir the vegetables periodically.
Grind the tomato in a blender and add to the fry. Extend the same regime for another 5 minutes.
Cut the meat into pieces, potatoes into cubes, rinse the rice cereal. Place everything in a bowl. Pour water, set the “Soup” or “Cooking” mode for 30 minutes.
At the end, chop the garlic and add it to the soup, add salt and pepper. Let the dish sit for a quarter of an hour and pour into plates, seasoning with herbs.