s ROMANIAN PORK AND WHITE BEAN SOUP WITH VINEGAR AND CARAWAY *****
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s ROMANIAN PORK AND WHITE BEAN SOUP WITH VINEGAR AND CARAWAY *****
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Ingredients
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Instructions *** 10-22-21 excelllent, could not find smoked ham hock so diced a slice of ham and added some liquid smoke, the red onions add a lot but should be cut in to smaller pieces *** (CIORBA DE PORC) By DIANE UNGER APPEARS IN SEPTEMBER-OCTOBER 2021 FAVORITE SHARE 4 TO 6 SERVINGS This soup, called ciorba de porc, was inspired by a recipe from “Carpathia: Food from the Heart of Romania” by Friend of Milk Street, Irina Georgescu. It’s a hearty, subtly smoky potful of pork and beans in a tomatoey broth scented with caraway and finished with fresh dill. A staple on Romanian table, ciorba might feature beef, pork, sausage, meatballs or even just vegetables. Beans and smoked meat are a common pairing, and we’ve included that in our version. No matter the headlining ingredient, the defining characteristic of ciorba is a distinct tanginess that comes from the addition of a souring agent. We use white wine vinegar, but according to Georgescu, other options include pickle brine, sauerkraut liquid, even the juice of sour plums. Quick-pickled red onion garnishes individual bowlfuls of this ciorba, adding a sharp, punchy flourish. Make the pickles while the soup simmers so the onion has time to steep in the vinegar mixture. FEATURED IN magazine ROMANIAN PORK AND BEAN SOUP 4 TO 6 Servings TIP Don’t forget to soak the beans, as directed in the first step of the recipe, for at least 12 hours before you plan to begin cooking. Soaking the beans in water that is salted tenderizes them as wells as seasons them throughout. 2¾ HOURS Plus soaking time for the beans Kosher salt and ground black pepper 1 pound dried great northern beans 2 tablespoons grapeseed or other neutral oil 2 medium yellow onions, chopped 2 medium celery stalks, chopped 2 medium carrots, peeled and chopped 1 medium red bell pepper, stemmed, seeded and chopped 1-pound smoked ham hock (see note) 1 1/2 pounds pork baby back ribs (½ rack), cut between the bones into 3 sections 28-ounce can whole tomatoes, finely crushed by hand (Crush them in the can) 2 teaspoons caraway seeds 1 quart low-sodium chicken broth 3 tablespoons finely chopped fresh dill 1/4 cup white wine vinegar Pickled red onion (recipe follows), to serve INGREDIENTS KOSHER SALT AND GROUND BLACK PEPPER 1 POUND DRIED GREAT NORTHERN BEANS 2 TABLESPOONS GRAPESEED OR OTHER NEUTRAL OIL 2 MEDIUM YELLOW ONIONS, CHOPPED 2 MEDIUM CELERY STALKS, CHOPPED 2 MEDIUM CARROTS, PEELED AND CHOPPED 1 MEDIUM RED BELL PEPPER, STEMMED, SEEDED AND CHOPPED 1-POUND SMOKED HAM HOCK 1½ POUNDS PORK BABY BACK RIBS (½ RACK), CUT BETWEEN THE BONES INTO 3 SECTIONS 28-OUNCE CAN WHOLE TOMATOES, FINELY CRUSHED BY HAND 2 TEASPOONS CARAWAY SEEDS 1 QUART LOW-SODIUM CHICKEN BROTH 3 TABLESPOONS FINELY CHOPPED FRESH DILL ¼ CUP WHITE WINE VINEGAR PICKLED RED ONION (RECIPE FOLLOWS), TO SERVE DIRECTIONS 01 First, soak the beans. In a large bowl, combine 3 quarts water, 1½ teaspoons salt and the beans. Stir until the salt dissolves, then soak at room temperature for at least 12 hours or up to 24 hours. Drain the beans and set aside. 02 In a large pot over medium-high, heat the oil until shimmering. Add the onions, celery, carrots and bell pepper, then cook, stirring often, until the vegetables begin to brown, 5 to 8 minutes. Add the beans, ham hock, ribs, tomatoes with juices, caraway, broth and 1 quart water; stir to combine. Bring to a boil over high, then cover, reduce to medium and cook, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the beans are tender and a paring knife inserted into the meat between the rib bones meets no resistance, about 2 hours. 03 Remove the pot from the heat. Using tongs, transfer the ham hock and ribs to a large plate. When cool enough to handle, remove the meat from both and shred into bite-size pieces; discard the bones, fat and gristle. 04 Return the meat to the pot and bring to a simmer over medium, stirring occasionally. Remove from the heat, then stir in the dill and vinegar. Taste and season with salt and pepper. Serve with pickled red onions. Tip: Don’t forget to soak the beans, as directed in the first step of the recipe, for at least 12 hours before you plan to begin cooking. Soaking the beans in water that is salted tenderizes them as wells as seasons them throughout. PICKLED RED ONIONS APPEARS IN MAY-JUNE 2020 FAVORITE SHARE 2 CUPS 2 cups 10 MINUTES plus chilling 1 cup white vinegar 2 teaspoons white sugar Kosher salt 2 medium red onions, halved and thinly sliced 1 jalapeño chili, stemmed, halved lengthwise and seeded INGREDIENTS 1 CUP WHITE VINEGAR 2 TEASPOONS WHITE SUGAR KOSHER SALT 2 MEDIUM RED ONIONS, HALVED AND THINLY SLICED 1 JALAPEÑO CHILI, STEMMED, HALVED LENGTHWISE AND SEEDED DIRECTIONS 01 To make, in a medium bowl, stir together 1 cup white vinegar, 2 teaspoons white sugar, and 2 teaspoons kosher salt. Stir in 2 medium red onions (halved and thinly sliced) and 1 jalapeño chili (stemmed, halved lengthwise and seeded). Cover and refrigerate at least 1 hour or up to 24 hours. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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