To prepare the gravy, take pork pulp or tenderloin. It's okay if the pork has a slight layer of fat. Before cooking, place the meat in a colander and rinse thoroughly with running water. Leave for a few minutes to drain excess liquid or dry with a napkin. Cut into small portions.
Heat some sunflower oil in a convenient frying pan. Add pork pieces. Fry over moderate heat until lightly browned. 
Place the fried pork pieces in a stew pan. 
Peel the onion and cut into small pieces. Wash and peel the carrots, grate on a coarse grater. Pour the remaining oil into the frying pan, heat it up, add carrots and onions. Fry for 5-7 minutes, stirring occasionally, until soft, over medium heat.
Add wheat flour. The thickness of the finished gravy depends on the amount of flour. The more flour, the thicker the sauce. Stir. 
Add tomato paste and hot water. Stir. Bring to a boil. Boil for about 5 minutes. Add salt and ground pepper. 
Add tomato sauce to the fried pork and simmer on low heat. Simmer for 30-50 minutes until soft. 5 minutes before the end of stewing, add the bay leaf. 
Pork gravy is ready. You can serve immediately after stewing or cook for future use for several days. Store the cooled gravy in the refrigerator. Reheat to desired temperature before use. 
Bon appetit! 
For the main course, I often prepare side dishes - boil rice, buckwheat, pasta, mashed potatoes. But I make gravy for side dishes in several ways. Now I’ll tell you about our favorite pork gravy in tomato sauce with vegetables.
I take a small piece of meat. The pork has not yet completely defrosted, but this will make it easier to cut it into neat pieces.
I cut the lard from the meat randomly and put it in a saucepan, where the pork fat will be rendered over low heat under the lid.
While the lard is rendering, I will cut our pork into equal pieces.
I put the pieces of meat in a saucepan for fat, I don’t throw away the roast, my husband really likes to eat them.
While the meat is roasting, I will prepare the vegetables. Peel the onion and cut it into cubes.
I peel the carrots and grate them on a coarse grater.
Sweet peppers (I used frozen ones), prepared in the summer and stored in the freezer.
I fry the meat in lard until golden brown, making sure it doesn’t burn, then pour in half a glass of water and simmer over low heat for 40 minutes.
Then add chopped onion and carcass to the pork, stirring for 5 minutes.
Then I add grated carrots to the meat and onions and simmer for 5-7 minutes, stirring.
Then I add pepper and simmer everything together for another 10-15 minutes. I don't forget to stir from time to time.
I add spices. For me it is “Seasoning for pork meat” and “Mixture of peppers”. I want to make a spicier gravy. In winter, you want to eat something spicy and fatty. This kind of food warms me and my household.
I add dry herbs, parsley and a little dill to the gravy.
While the meat and vegetables are stewing (you can add a little hot water if necessary), I will prepare tomato sauce. To do this, I pour flour and salt into a glass according to the recipe.
I put tomato paste in a glass.
Carefully and little by little pour cold water into the glass and stir constantly so that no lumps form. I add water in small portions almost to the edge of the glass, and do not stop stirring. The end result is a cold sauce.
I pour it into the saucepan, stirring constantly. Immediately add hot water to the consistency I need. I continue to cook over low heat for another 10-15 minutes.
I get a fairly thick, aromatic gravy without husks. I add salt if necessary.
This gravy is very popular in my family. It is tasty and spicy in moderation. If children are going to eat this dish, then I don’t fry the pork, I don’t add stew or spices, just herbs.
Bon appetit and bon appetit!
Cooking time: PT01H30M 1 h 30 min.
Soup with pork and potatoes is a simple recipe at first glance, but with pronounced taste. It is easy to interpret it to suit your taste by adding new ingredients.
It is difficult to say exactly who invented this dish. It is represented in many cuisines of the world, but with its own characteristics.
The process of making soup can even be called primitive, it is so simple. A novice amateur cook can master it. The cooking time is mainly needed to cook the pork until done. All other step-by-step processes go quickly.
This dish is high in calories, so those who adhere to a strict diet will not like it.
The pork can be pre-cooked before adding to the pan. This will add a “zest” to an ordinary option.
How to cook pork and potato soup - 15 varieties
This recipe is in any housewife's cookbook. The combination of pork and potatoes is a win-win. Lightly fried meat gives the dish a special charm. The ingredients are chopped coarsely, and the thickness of the dish must also be maintained.
Ingredients:
- Pork - 700 g
- Potatoes - 6 - 7 pcs.
- Onion - 1 piece
- Parsnip (root) to taste
- Celery to taste
- Green onion - 1 bunch
- Parsley - 1 bunch
- Bay leaf - 2 pcs
- Sunflower oil - 2 tbsp
- Salt to taste
Preparation:
Cut the meat into medium cubes so that it is easier to chew it in the end. Pour a little sunflower oil into a frying pan and fry the meat. Add chopped onions and carrots to it, simmer the mixture.
Send celery root and parsnips cut into strips there. Stir and fry.
Place the ingredients in a saucepan and add water. Place the container on the fire and cook the soup until the meat is completely cooked.
Chop the potatoes coarsely and add them to the pan. When it is cooked, add salt and bay leaf.
At the final stage, finely chopped parsley and green onions are added to the pan.
By choosing melted butter and frying it, you can get a special aroma.
Pork cooks much faster in a slow cooker or pressure cooker. The meat already becomes soft after 20 - 30 minutes.
Ingredients:
- Pork - 500 g
- Potatoes - 5 pcs.
- Onion - 1 pc.
- Carrots - 1 pc.
- Vegetable oil - 2 tbsp
- Salt pepper
Preparation:
The cooking process is very simple:
1. First you need to set the “Frying” mode, pour vegetable oil into the bottom of the bowl and fry the pre-cut meat.
2. When the pork is slightly browned, add onions and carrots and fry for another 10 - 15 minutes.
3. Salt and add pepper.
4. Cut the potatoes and add them to the bowl.
5. Pour the ingredients with water and set the “Soup” or “Stew” mode for 50 - 60 minutes, depending on the power of the multicooker.
This is the most primitive recipe for this soup. The number of culinary manipulations is kept to a minimum, but this does not deprive the dish of its taste and richness.
Ingredients:
- Pork - 600 g
- Potatoes - 3 pcs.
- Carrots - 1 pc.
- Onions - 2 - 3 pcs.
- Bay leaf - 2 pcs
- Salt pepper
- Vegetable oil
Preparation:
First you need to cut the meat, place it in a pan, add water and let it cook.
Chop the vegetables and fry in vegetable oil.
When the meat is cooked, you need to add potatoes to the soup. When it is almost ready, you should add the roasted vegetables. Bring the soup to a boil, add salt and bay leaf.
Korean cuisine involves the use of sauces and seasonings, so this dish is impossible without them. An original interpretation of a simple pork soup.
Ingredients:
- Potatoes - 450 g
- Pork - 300 g
- Green onion - 1 bunch
- Soy sauce - 100 ml
- Vegetable oil - 3 tbsp
- Water - 2 l
- Garlic - 2 cloves
- Salt - 1 tsp
Preparation:
Cut the pork into slices, potatoes into cubes, and chop the garlic. Mix all ingredients, add oil and soy sauce. Let the mixture stand for 15 minutes. Then pour into a thick-bottomed pan and fry for about 15 minutes, stirring constantly.
Pour water and cook for 10-20 minutes. 5 minutes before the end of cooking, chop and add green onions to the soup.
The ideal first course for men: nourishing, high-calorie and tasty. There is nothing superfluous in this dish, everything goes together perfectly.
Ingredients:
- Meat (pork) - 600 g
- Potatoes - 6 pcs.
- Onion - 1 pc.
- Carrots - 1 pc.
- Vegetable oil for frying
- Salt, pepper, herbs
Preparation:
Pour vegetable oil into a thick-bottomed pan. Fry the meat, cut into portions, on it.
When the meat is slightly fried, remove it from the container and do not drain the oil. First, chopped onions are sent to the bottom of the pan, and then carrots. Add diced potatoes and fry a little.
The meat is returned to the container, the mass is filled with a small amount of water. Calculate the required liquid so that 70% of the soup is meat and vegetables, and only 30% is liquid.
The soup should come to a boil. Before serving, it is sprinkled with fresh herbs.
The recipe does not prohibit adding more water, but then more meat must be used. This is necessary so that the broth is rich and does not lose its flavor.
Soup "Russian"
This is the name of a simple buckwheat soup, only cooked with pork.
Ingredients:
- Pork - 600 g
- Buckwheat - 5 tbsp
- Potatoes - 5 pcs.
- Onion - 1 pc.
- Vegetable oil - 3 tbsp
- Carrots - 1 pc.
- Water - 3 l
- Bay leaf
Preparation:
Chop the meat and cook for about an hour, skimming the foam from the surface of the water. When the meat is almost ready, place the diced potatoes and buckwheat into the pan.
Onions and carrots need to be chopped and fried. Also pour the resulting mass into the soup.
Salt the dish, add bay leaf. Boil for 5 minutes and remove from heat.
Beans are often used as an analogue of meat. It's filling and makes the broth richer. When meat and beans are present in the soup, this combination can be called successful. The main thing is to maintain the correct proportions.
Ingredients:
- Pork - 250 g
- Canned beans - 1 can
- Onion - 1 pc.
- Carrots - 1 pc.
- Potatoes - 3 - 4 pcs.
- Bell pepper - 1 piece
- Garlic - 2 cloves
- Tomatoes - 1 piece
- Vegetable oil - 2 tbsp
- Coriander to taste
- Black pepper, hops - suneli if desired, salt
Preparation:
Cook the meat over low heat.
Cut the potatoes into cubes. After the meat boils a little, add it to the soup.
Chop the onion, carrot, tomato and bell pepper. Drain the beans and rinse them with cold water. Then the broth will be more transparent.
Finely chop the garlic.
Fry all the vegetable ingredients, add garlic to the frying at the end.
When the potatoes are ready, add vegetables, add seasonings and cook until tender.
You can cook this soup with plain beans. But then you first need to soak it in cold water for several hours.
This is a dish of Hungarian cuisine. The recipe is very similar to the recipe for our soup - sauce. Only this option does not involve frying the meat.
Ingredients:
- Pork - 400 g
- Onion - 1 pc.
- Potatoes - 4 pcs.
- Carrots - 1 pc.
- Bell pepper - 1 piece
- Ketchup - 4 tbsp
- Greens optional
- Salt, spices
- Vegetable oil
Preparation:
Cut the meat into 3 cm cubes. Chop the vegetables as desired. Place the meat in a pan and cook for 30 minutes, then add the vegetables.
Add spices, salt and bay leaf to the soup. Pour in ketchup and mix well. Cook for another 5 - 10 minutes.
This soup is served with sour cream.
This recipe is a derivative of a simple soup sauce. The hot pepper makes it more piquant. This dish is for those who like bitterness.
Ingredients:
- Pork - 500 g
- Potatoes - 7 -8 pcs.
- Onion - 2 pcs.
- Tomatoes - 2 pcs.
- Hot red pepper - 2 pods
- Garlic - 2 - 3 cloves
- Bell pepper - 4 pcs
- Greenery
- Vegetable oil
- Bay leaf
- Salt, pepper, spices to taste
Preparation:
The dish can be cooked in a cauldron, in a thick-bottomed frying pan or saucepan.
First you need to fry the meat. Be sure to season it with spices.
Chop the onion, bell pepper and hot pepper and add to the pork.
Then you should cut the potatoes into cubes and also put them in a cauldron.
Add bay leaf and mix well.
Then chop the tomatoes not too finely and add to the mixture.
Chop the garlic finely and also fry it.
Add water and cook until all ingredients are well cooked. At the end, sprinkle with herbs. The soup should be something between a sauce and a stew, very thick and flavorful.
A real Balkan dish. Meat ciorba originated in Montenegro. This is a creamy soup made with pork or beef. A very satisfying dish that has a delicate taste.
Ingredients:
- Pork - 300 g
- Potatoes - 4 pcs.
- Onion - 1 pc.
- Carrots - 1 pc.
- Cream - 200 ml
- Butter - 30 g
- Flour - 1 tbsp
- Salt, pepper to taste
Preparation:
Pour water into a container and place it on the stove. When it boils, you need to throw in all the solid ingredients, cut into cubes.
Melt butter in a frying pan and fry the meat until golden brown. Be sure to salt and pepper it.
Then you need to remove the pork from the frying pan, place flour there and fry it. Pour in the cream and boil.
Remove the boiled vegetable mixture from the pan, add cream sauce and meat to it. Beat everything with a blender until pureed.
Pour everything back into the pan with the broth, bring to a boil and cook for another 3 minutes.
Children really like this soup, but you should remember that pork is a fatty type of meat and it should be given according to the correct complementary feeding schedule if we are talking about a small child.
Ingredients:
- Meat (pork) - 300 - 400 g
- Potatoes - 5 - 6 pcs.
- Onion - 1 pc.
- Carrots - 1 pc.
- Small vermicelli - 1/2 cup
- Salt, pepper, bay leaf
Preparation:
Place the meat in a container and boil. Chop potatoes and chop vegetables.
Fry onions and carrots.
Add potatoes to the soup after 15-20 minutes - frying.
Salt the dish to taste.
When all the ingredients are almost ready, you need to add the vermicelli. Usually it boils very quickly, so it is important not to miss the moment so as not to get a mushy state.
A rich, original Russian first course. It will be even tastier with sour cream and herbs.
Ingredients:
- Pork - 500 g
- Sour cabbage - 300 g
- Potatoes - 4 pcs.
- Carrots - 1 pc.
- Onion - 1 pc.
- Vegetable oil - 3 tbsp
- Millet - 1/3 cup
- Tomato paste - 2 tbsp
- Salt, pepper, bay leaf
Preparation:
Cook the meat for about 1 hour. Fry onions and carrots, add tomato paste and simmer.
Wash the millet and add to the meat. Do the same with potatoes. Cook for 10 minutes.
Then add the roast to the pan and cook for another 10 minutes.
At the end, toss in the cabbage, salt, pepper and bay leaf.
An original variation of the standard first course. Additional ingredients in the form of mushrooms and peppers make the dish unusual.
Ingredients:
- Pork - 700 - 800 g
- Champignons - 400 g
- Onion - 2 pcs.
- Carrots - 2 pcs.
- Green bell pepper - 2 pcs.
- Red bell pepper - 2 pcs.
- Potatoes - 4 - 5 pcs.
- Greens to taste
- Vegetable oil - 2 tbsp
- Butter - 30 g
- Water - 3 l
- Spices, salt, pepper
Preparation:
Place the onion in a heated frying pan and fry it.
Chop the meat and add it to the onion, but first add a piece of butter to the pan.
Chop the carrots and also fry. The mixture should be seasoned.
Cut the bell pepper into pieces and add to the fry along with the mushrooms.
Also cut the potatoes into pieces and, when the mushrooms are almost ready, pour them into the frying pan.
Mix everything well and simmer over low heat.
Transfer the mixture to a saucepan, add bay leaf and add water. Bring to a boil and simmer for a few minutes. At the end, sprinkle with herbs.
The pork adds significance to this dish. Without her, the soup would not be satisfying.
Ingredients:
- Meat - 300 g
- Potatoes - 2 pcs.
- Onion - 1 pc.
- Processed cheese - 2 pcs
- Eggs - 2 pcs
- Salt pepper
Preparation:
Place the meat in water and cook until done. Cut the potatoes and add to the almost finished meat.
Cut the onion and eggs into cubes, grate the cheese on a coarse grater. All ingredients go into the pan when the potatoes are cooked. The soup is salted and you can add pepper.
A familiar soup made from meat, vegetables and rice. If you add more spices, you can get a very spicy first course.
Ingredients:
- Pork - 600 g
- Potatoes - 2 - 3 pcs.
- Onions - 2 pcs.
- Rice - 100 g
- Garlic - 1 head
- Tomatoes - 3 - 4 pcs.
- Vegetable oil - 30 g
- Water - 3 l
Potato sauce is a thick potato-based soup. Its soup is thick and rich, so the taste of this dish depends on the quality of the potatoes. The ideal option would be crumbly, boiled varieties, which will give the necessary consistency and richness. The meat component can be not only pork, beef or chicken are also perfect.
Ingredients
So, for a rich, thick and aromatic potato sauce we need:
- 500-700 g pork pulp;
- potato;
- onion head;
- 1-2 pieces of carrots;
- red bell pepper;
- one tablespoon (heaped) of tomato paste;
- sunflower oil;
- salt, garlic, bay leaf, pepper, spices, herbs.
How to make potato sauce
- Wash the lean pork pulp and cut into small pieces.
- Take a pan and put the meat in it. For this amount of pork, the capacity of the pan should be approximately 3-4 liters. Pour water halfway and place on medium heat. After boiling, foam will form on the surface of the broth, which must be removed.
- Peel the potatoes, cut them into large slices and add them to the pan with the meat when it is half cooked. For this dish, the potatoes should be cut coarsely, since small pieces can boil over during the cooking process and spoil the appearance of the finished sauce. Now the amount of potatoes. You need so much of it that, after adding it to the pan, the broth is about 1-2 cm higher than the potato wedges. Also at this stage you need to add salt to the sauce.
- Now frying. We chop the carrots into large strips, so they will look brighter and more beautiful in the finished dish. We chop the onion finely, but the bell pepper either into small cubes or thin strips, it all depends on taste preferences.
- Fry in sunflower oil. When the vegetables have set and the carrots give a beautiful orange color to the vegetable oil, add tomato paste and fry for a few more minutes.
- Place the roast in the pan when the potatoes become slightly soft. Add some salt if required, add spices and pepper, wait for the boil to resume and reduce the heat to low. To maintain the shape of the potatoes, the boil should be gentle and calm.
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