Ingredients with Measurements:
- 2 pig's feet
- 1 lb. pork belly
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 bay leaf
- 1 tsp. black peppercorns
- 8 cups water
- Salt, to taste
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. Rinse the pig's feet and pork belly under cold running water. Cut the pork belly into small pieces.
2. In a large pot, combine the pig's feet, pork belly, onion, carrots, celery, garlic, bay leaf, black peppercorns, and water.
3. Bring the mixture to a boil over high heat. Reduce the heat to low and let it simmer for 3-4 hours or until the meat is tender.
4. Remove the pig's feet and pork belly from the pot and strain the soup through a strainer.
5. Return the soup to the pot and season with salt to taste.
6. Serve hot with crusty bread.
- Time:
Preparation time: 15 minutes
- Cooking time: 3-4 hours
Temperature:
- Simmer over low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 24g
- Carbohydrates: 5g
- Protein: 28g
Substitutions for ingredients:
- Pork belly can be substituted with bacon or pancetta.
- Carrots and celery can be substituted with other vegetables like parsnips or turnips.
Variations:
- Add potatoes or noodles to make the soup heartier.
- Add herbs like thyme or rosemary for extra flavor.
Tips and tricks:
- Skim off any foam or impurities that rise to the surface of the soup while cooking.
- Let the soup cool before refrigerating to prevent spoilage.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup over low heat on the stove or in the microwave.
Presentation ideas:
- Serve the soup in a rustic bowl with a slice of crusty bread on the side.
Garnishes:
- Garnish the soup with chopped fresh parsley or chives.
Pairings:
- Pair the soup with a light-bodied red wine like Pinot Noir or a crisp white wine like Sauvignon Blanc.
Suggested side dishes:
- Serve the soup with a side salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thin, let it simmer for a longer time to reduce the liquid.
- If the soup is too salty, add more water to dilute the saltiness.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Snuten un Poten Soup is a traditional German soup made with pig's feet and pork belly.
Flavor profiles:
- The soup is savory and meaty with a rich, hearty flavor.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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