Croatian Cabbage Soup With Pork Recipes

CROATIAN CABBAGE SOUP WITH PORK

Steps:

• Trim and debone pork, retain bones, cut meat into bite size strips, rinse away bone fragments and pat dry.
• In large soup pan, sauté garlic in half of the olive oil until hot.
• Remove pan from heat to add pork bones and meat to hot oil. Sear meat and bones on med-high heat until juices flow, scraping and turning to evenly brown (Approximately 10 minutes).
• Add shredded cabbage, along with remaining olive oil. Stir continuously and cook until cabbage wilts and caramelizes slightly. (Approximately 15 min.).
• Add broth and spices and bring to a boil. Stir well and reduce heat to low. Simmer for approximately 1 to 2 hours (to desired tenderness).
• Remove bones and serve immediately (or refrigerate and reheat).

CROATIAN SARMA SOUP (STUFFED CABBAGE SOUP)

Steps:

• Cook turkey bacon in frying pan until crisped, remove from pan to drain on paper towels. Crumble and set aside.
• Add ground beef to pan and brown in turkey bacon drippings until almost cooked through.
• Add diced onion and cook 4-5 minutes until onions are transparent.
• Add garlic and cook an additional 1-2 minutes.
• Drain meat mixture on paper towel lined plate.
• Place all ingredients, including meat mixture and turkey bacon, in a large pot and cook over medium heat until it boils. Turn heat down and cook for at least one hour, stirring occasionally. Add a little water if it gets too thick for your liking. I cook mine 2-3 hours.

SAVORY CABBAGE AND PORK SOUP

Steps:

• Mix all ingredients in 3 1/2- to 6-quart slow cooker.
• Cover and cook on low heat setting 8 to 9 hours (or high heat setting 4 to 5 hours) or until pork and vegetables are tender.

CROATIAN PORK SOUP ("THE DAY AFTER SOUP")

Steps:

• Put pork meat into cold water with whole carrot, celeriac, parsnip and onion and cook for about 2 hours until becomes soft.
• Take out the meat and keep the water and carrot (you will need it later). Cut the meat into small pieces, remove bones. Take out the brain and join it with the meat. Cut the carrot into small pieces.
• Put lard in a separate pot melt it and add finely minced onion. Sauté the onion until become soft.
• Add finely minced garlic and flour and fry it until flour become brownish. Add cold water and mix it until you get creamy liquid.
• Add hot and sweet paprika and more water. Make soup removing eventual small flour clods.
• Add the previously preserved water you've cooked pork in it, pork meat, carrot, bay leaf, vinegar, salt, pepper and cook the soup for 1 more hour.
• If not sour enough, add more vinegar. Before serving, add sour cream and dill. Serve and eat.

PORK AND CABBAGE SOUP

Steps:

• Place sausage in a large pot, break apart, and cook until evenly brown.
• Pour the broth and water into the pot with the sausage. Dissolve the beef bouillon granules in the liquid. Mix in the cabbage, potatoes, onion, and garlic. Season with marjoram, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 20 minutes.