Pork Shoulder Soup with Pasta and Bell Peppers
⏳ Time
2 hours
🥕 Ingredients
10
🍽️ Servings
12
Description
Pork Shoulder Soup with Pasta and Bell Peppers
Ingredients
- Boneless pork shoulder - 17.6 oz
- Salad Potatoes - 10.6 oz
- Carrot - 3.5 oz
- Onion - 3.5 oz
- Salt - to taste
- Parsley - 1.8 oz
- Orange Bell Peppers - 1.8 oz
- Mixed Ground Peppers - 1 teaspoon
- Bay leaf - 3 pieces
- Vegetable Oil - 3 fl oz
Step by Step guide
Step 1
Prepare the necessary ingredients.
Step 2
Wash the meat thoroughly under running water, remove any excess, and cut into large cubes or strips.
Step 3
Transfer the meat to a pot, cover with water (2.5 liters), add salt, place on the heat, and bring to a boil. Skim off any foam and simmer the broth over medium heat for about 30–40 minutes.
Step 4
Peel the potatoes, wash them well, cut into cubes, cover with water, and set aside.
Step 5
Peel and wash the carrot. Cut into strips.
Step 6
Peel the onion and chop into small cubes.
Step 7
Add the prepared potatoes to the broth.
Step 8
Pour 100 ml of vegetable oil into a frying pan, add the prepared onion and carrot, and place the pan on the heat. Cook over medium heat until golden brown.
Step 9
Add 50 grams of pasta to the pot with the cooked potatoes.
Step 10
Add the carrot and onion mixture to the pot, along with 1 teaspoon of mixed pepper, bay leaf, and salt to taste.
Step 11
Add finely chopped parsley and diced red bell pepper.
Step 12
Bring to a boil and cook for 5–7 minutes until the pasta is ready. Serve the finished dish hot.
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