Table of Contents
1. Pork rib bortsch
This good soups is a very testy and good
Ingredients for the good soups
1 kg pork or beef back ribs (we used pork back ribs)
2 bay leaves
1 tbsp dried white or a red beans or canned (soaked in a water following pack instructions if using dried, and a drained if using canned)
1 large carrot, and sliced
1 onion, and sliced
2-3 garlic cloves, and sliced
1 red pepper, and roughly chopped
2 red chillies, and chopped (optional)
1-2 red beetroot, peeled and a coarsely grated
2-3 potatoes, and chopped into chunks
2-3 tbsp tomato purée
½ white cabbage, and shredded
small handful of flat-leaf parsley, and a chopped
large handful of a dill, and chopped
300g soured cream, and to the serve
Soup Recipe :
Method for good soup
STEP 1
Cut the meat into the large pieces, put in the your largest saucepan and cover with the 5 litres water. Bring to the boil over a high heat, skimming away any foam that rises to the surface. Add the bay leaves. Season. Turn the heat down to a simmer and a cook for the 1 hr, or until the meat is soft and falls off the bone. Add the beans if using dried.
STEP 2
Turn the heat up. Bring back to the boil, then reduce the heat and a simmer for the another 20 mins – the beans should still be a slightly raw. Add the carrots, onions, garlic and a pepper. Stir well, then add the chillies, if using. Cook for the 15 mins more.
STEP 3
Stir in the beetroot and a cook for the 10 mins before adding the potatoes. After 15 mins, and a add the tomato purée to the taste and beans, if using canned, and bring to the boil. Cook for the 5 mins, add the cabbage and cook for the 5 mins more. Season, then garnish with the parsley and a dill. Turn off the heat and leave to the stand for the 5 mins. Serve with soured cream on the side.
2. Chunky Bolognese soup with the penne
This good soups is a very testy and good
This Chunky Bolognese soup with the penne is a good soup
Ingredients for the good soups
2 tsp rapeseed oil
3 onions, and finely chopped
3 large carrots, and finely diced
2 celery sticks, and finely diced
3 garlic cloves, and finely chopped
250g pack 5% fat steak mince
500g carton passata
1 tbsp vegetable bouillon powder
1 tsp smoked paprika
4 sprigs fresh thyme
100g wholemeal penne
45g finely grated parmesan, and a plus extra to the serve
Soup Recipe :
Method for good soup
STEP 1
Heat the oil in a large non-stick pan and a fry the onions for a few mins. Add the carrots, and a celery and garlic, then fry for the 5 mins, stirring until the vegetables start to the soften.
STEP 2
Add the meat and a stir well so it breaks down as it cooks. Once it is turned brown, add the passata and a bouillon along with the 1.3 litres of a boiling water. Add the paprika, thyme and some black pepper. Cover the pan and a simmer for the 15 mins.
STEP 3
Tip in the penne and cook for the 12-15 mins are a until tender. Stir through the cheese, then ladle into the bowls. Sprinkle over extra cheese, if you like.
STEP 4
If you are following our Healthy Diet Plan, and a serve two portions on the first day. Cool the remaining soup, remove the thyme and chill. Will be a keep for up to the seven days. Reheat in a pan, adding some water if it is thickened.
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