Pork Shoulder Soup with Pasta and Bell Peppers

Ingredients

• Boneless pork shoulder 20 oz
• Salad Potatoes 10 oz
• Carrot 5 oz
• Onion 5 oz
• Salt to taste
• Parsley 0 oz
• Orange Bell Peppers 0 oz
• Mixed Ground Peppers 1 teaspoon
• Bay leaf 3 pieces
• Vegetable Oil 5 fl oz

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Wash the meat thoroughly under running water, remove any excess, and cut into large cubes or strips.

Step 3

Transfer the meat to a pot, cover with water (2.5 liters), add salt, place on the heat, and bring to a boil. Skim off any foam and simmer the broth over medium heat for about 30–40 minutes.

Step 4

Peel the potatoes, wash them well, cut into cubes, cover with water, and set aside.

Step 5

Peel and wash the carrot. Cut into strips.

Step 6

Peel the onion and chop into small cubes.

Step 7

Add the prepared potatoes to the broth.

Step 8

Pour 100 ml of vegetable oil into a frying pan, add the prepared onion and carrot, and place the pan on the heat. Cook over medium heat until golden brown.

Step 9

Add 50 grams of pasta to the pot with the cooked potatoes.

Step 10

Add the carrot and onion mixture to the pot, along with 1 teaspoon of mixed pepper, bay leaf, and salt to taste.

Step 11

Add finely chopped parsley and diced red bell pepper.

Step 12

Bring to a boil and cook for 5–7 minutes until the pasta is ready. Serve the finished dish hot.