Green Radish Carrot Pork Bone Soup
User Reviews
5
Green Radish Carrot Pork Bone Soup
Description
This soup starts with peeling and chunking carrots and green radish. The pork bones are washed and optionally parboiled to remove blood and excess fat. In an Instant Pot, all ingredients and 8 cups of water are cooked under high pressure for 60 minutes with natural release. On the stovetop, the same ingredients and 10 cups of water are brought to a boil, then simmered on medium-low for 1.5 hours.
The slow cooking extracts flavors and nutrients from the pork bones, while the radish and carrots add gentle sweetness and body. Skimming off fat after cooking improves clarity and reduces greasiness. Salt is added to finish according to personal taste.
This soup can serve as a light meal or a nourishing broth base for other dishes. It suits those seeking a mild, hearty soup with simple ingredients.
Notes emphasize peeling the vegetables and washing bones thoroughly, with an option to parboil bones for improved clarity. Adjusting water quantity is recommended depending on cooking method.
Ingredients
- 1 medium size Green radish
- 4 small carrot
- 1.5 lbs pork bones
- 8 cups water (if top stove method use 10 cups)
- salt to your taste
Instructions
INSTRUCTIONS FOR INSTANT POT:
- Peel carrots skin and cut into chunks
- Then, peel green radish skin and cut into chunks.
- Wash and rinse the pork bones (Some people like to boil them in hot water to remove blood and fat.)
- Put all the ingredients pork bones, carrots, green radish, and add 8 cups water into instant pot pressure cooker. Then, close the lid and vent. Put manual button for 60 minuets on high pressure and natural release.
- Skimming the fat (you can buy this type of strainer), and add salt to your taste.
INSTRUCTIONS FOR TOP STOVE METHOD:
- Peel carrots skin and cut into chunks
- Then, peel green radish skin and cut into chunks.
- Wash and rinse the pork bones (Some people like to boil them in hot water to remove blood and fat.)
- Put all the ingredients pork bones, carrots, green radish into a pot, and add 10 cups of water. Next, turn on fire to high and let it boil. Then, turn the fire to medium-small and simmer for 1.5 hours.
- Skimming the fat (you can buy this type of strainer), and add salt to your taste.
Notes
- Peel carrots and green radish before chopping into chunks for even cooking.
- Wash pork bones with hot water; optionally parboil to remove blood and fat before making soup.
- The Instant Pot method uses 8 cups water and cooks under high pressure for 60 minutes with natural release.
- For stovetop cooking, use 10 cups water, bring to boil, then simmer on medium-low heat for 1.5 hours.
- Skim fat from the soup after cooking for a cleaner broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 10 kcal
% Daily Value*
| Calories | 10kcal | 1% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 30mg | 1% |
| Potassium | 80mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 4177IU | 84% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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