Pork rind soup
Description
Hearty and aromatic soup. I really love soups that don't require long hours of cooking meat broth or fussing with a large number of ingredients. Plus, this recipe is inexpensive, since vegetables and pork fat are found in almost every home! Of course, the soup with cracklings turns out quite fatty, but if you eat it in moderation, it won't affect your figure, though it will definitely warm your soul.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Peel and rinse the vegetables. If the lard is salted, rinse it and dry it off. Pour water into a 3-4 liter pot and place it on the stove.
- 2
Step 2
Cut the potatoes into small cubes and add them to boiling water.
- 3
Step 3
Cut the fat into thin small pieces.
- 4
Step 4
Grate the carrot on a fine grater, and finely chop the onion.
- 5
Step 5
Fry the bacon until golden and the pieces have reduced in size.
- 6
Step 6
Place the fat on a plate, and in the fat rendered from the fatback, sauté the onion and carrot until soft.
- 7
Step 7
Cut the processed cheese into small cubes.
- 8
Step 8
When the potatoes are almost ready, add the fried carrots and onions to the pot, season with salt and pepper, and you can also add a bay leaf and any other spices you like.
- 9
Step 9
After a couple of minutes, add the processed cheese to the soup and stir well to melt it faster.
- 10
Step 10
Next, add the cracklings to the soup after the cheese. Mix well, simmer for a couple of minutes, then remove the pot from the heat.
- 11
Step 11
The soup is ready. Serve hot.