Country Pork Soup
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INGREDIENTS 1 teaspoon Crisco oil
1 pound trimmed lean boneless pork, cut in 1/2-inch cubes
1/2 pound cabbage, shredded
2 medium green bell peppers, chopped
1 medium onion, chopped, about 1/2 cup
1 clove garlic, minced
1-1/2 quarts water
2 cans (14-1/2-ounces each) whole tomatoes, undrained and chopped
1 tablespoon steak sauce
2 teaspoons instant chicken-flavored bouillon granules
1/4 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1/4 teaspoon red pepper sauce, or to taste
3/4 cup dairy sour creamHeat oil in a large Dutch oven on medium-high heat. Add meat. Brown on all sides. Drain. Wipe Dutch oven dry with paper towel. Return pork to Dutch oven. Add cabbage, green pepper, onion, and garlic. Cook on medium heat until vegetables are tender.
Stir in water, undrained chopped tomatoes, steak sauce, bouillion granules, salt, pepper, and bay leaf. Bring to a boil. Cover. Reduce heat and simmer for 1 hour, or until meat is tender. Remove bay leaf before serving. Stir in hot pepper sauce. Top each serving with a dollop of sour cream, if desired.
Makes 12 servings