Ingredients with Measurements:
- 1 lb pork organs (liver, heart, kidney), cleaned and sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 potato, peeled and diced
- 6 cups chicken broth
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
Special equipment needed:
- Large pot
- Ladle
- Knife and cutting board
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic and sauté until translucent.
3. Add the pork organs and cook until browned on all sides.
4. Add the carrots, celery, and potato and cook for 5 minutes.
5. Pour in the chicken broth and add the bay leaf and thyme.
6. Bring the soup to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the vegetables are tender and the pork organs are cooked through.
7. Season with salt and pepper to taste.
8. Remove the bay leaf and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Protein: 20g
Carbohydrates: 20g
Fiber: 4g
Sugar: 6g
Sodium: 800mg
Substitutions for ingredients:
- Pork organs can be substituted with beef or chicken organs.
- Chicken broth can be substituted with vegetable broth.
Variations:
- Add chopped tomatoes for a tangy flavor.
- Add chopped kale or spinach for added nutrition.
- Add a splash of vinegar for a slightly sour taste.
Tips and tricks:
- Clean the pork organs thoroughly before cooking.
- Use fresh vegetables for best results.
- Skim off any foam that rises to the surface while cooking.
- Serve with crusty bread for a complete meal.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a soup bowl with a sprig of fresh thyme on top.
Garnishes:
- Fresh herbs such as parsley or cilantro.
- Croutons or bread crumbs.
Pairings:
- Serve with a side salad for a light meal.
- Pair with a glass of red wine for a hearty dinner.
Suggested side dishes:
- Crusty bread
- Side salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water.
- If the soup is too thin, simmer for a few more minutes to reduce.
Food safety advice:
- Make sure to cook the pork organs thoroughly to avoid any foodborne illnesses.
Food history:
- Organ soups have been a traditional dish in many cultures for centuries.
Flavor profiles:
- Savory, earthy, and slightly sweet.
Serving suggestions:
- Serve hot with crusty bread and a side salad.
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