Prep 30 mins
Cook 2 hrs
I saw the original version of this recipe in an Internet foor letter to which I subscribe, but I was sure it could be improve, and this is what I came up with. Cooking time DOES NOT include the time needed to make the pork broth, but this takes about 1 hour preparation time, 2-1/2 hour cooking time, and 1-1/2 hours setting time, for a total of 5 hours.
- 2 lbs Polish sausage, cut in 1/2 inch slices,browned and drained
- 1 tablespoon extra virgin olive oil
- 1 large cabbage, cored and chopped
- 2 medium onions, chopped
- 2 -4 cloves garlic, minced
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 2 -3 jalapeno peppers, seeded and chopped,to taste (optional)
- 1 lb mushroom, cleaned and sliced,to taste (preferably lots more)
- 2 -3 medium yukon gold potatoes or 2 -3 medium russet potatoes, peeled and diced
- 1 (28 ounce) can diced tomatoes
- 8 -10 cups pork broth (recipe follows)
- 1 (46 ounce) can V8 vegetable juice or 1 (46 ounce) cansnappy tom tomato juice or 1 (46 ounce) can tomato juice (optional)
- 1 (15 ounce) can tomato sauce
- 2 teaspoons chopped fresh thyme leaves or 1⁄2 teaspoon dried thyme, lightly crushed
- 1⁄2 teaspoon dried marjoram, lightly crushed
- 1⁄2 teaspoon dried oregano or 1⁄2 teaspoon italian seasoning, lightly crushed
- 1 teaspoon crushed red pepper flakes, to taste
- salt, to taste
- fresh ground black pepper
- 3 lbs pork riblets (or other inexpensive bone-in pork)
- seasoning salt, to taste
- fresh ground black pepper, to taste
- garlic granules, to taste (generously)
- 1 (14 1/2 ounce) can reduced-sodium chicken broth
- 2 (14 1/2 ounce) cans reduced-sodium beef broth
- 8 cups water or 5 (14 1/2 ounce) cans chicken broth
- 1 large onion, unpeeled,quartered
- 3 -4 cloves garlic, unpeeled,quartered
- 2 -3 carrots, rinsed and cut in chunks
- 2 -3 stalks celery, preferably with leaves,cut in chunks
- Prepare Pork broth first, before starting to make soup.
- Brown the sausage slices slowly in a large skillet over medium-low heat, and transfer to paper towels as they are browned.
- Drain and rinse skillet, and heat olive oil over medium-high heat.
- Add onions, and saute for about 5 minutes, then add garlic and all peppers, reduce heat to medium, and saute just until peppers are fairly soft, but not well done.
- Put all ingredients, including pork broth and meat and the sausage pieces, in a large soup pot, bring to a boil, reduce heat, and simmer for about 1 hour, or until veggies are done.
- Taste, adjust seasonings as needed, simmer another 10 minutes.
- Serve with hot French sourdough or coarse rye black bread and lots of cold butter.
- This soup freezes fairly well, though the veggies do get a little bit soft.
- Pork Broth:.
- Line a 9"x13" pan with heavy aluminum foil, leaving a fairly generous overhang on all sides.
- Season the pork generously on all sides with seasoned salt, pepper, and granulated garlic.
- Place in foil lined pan, cover with a smaller piece of foil, and fold bottom foil overhang over top.
- Place top shelf of oven in upper third of oven, and preheat to 350 degrees F.
- Roast for 1 hour, remove top foil, and roll bottom foil overhang back to protect pan.
- Turn oven to broil, and brown meat well on all sides.
- Transfer meat and all juices to a large stock pot.
- Add all remaining ingredient, bring to a boil over high heat, reduce heat, and simmer, uncovered, for at least 1 to 1-1/2 hours.
- Strain out all solids, reserving meat and discarding vegetables.
- Allow meat to cool enough to handle, and discard bones, gristle, and as much fat as possible.
- Chop meat coarsely, and set aside.
- Degrease broth as much as possible, rinse pot, and strain broth back into pot through a fine sieve.