Grandma’s Vegetable Soup


For the pork chops:
Pork chops (I have slices) 4 pcs./300 gr.
salt 1/2 tbsp.
pepper 1/2 tsp.
flour 1 tbsp.
seasoning 0.5 tbsp.
peanut butter 1 tbsp.
for the soup:
butter 2 tbsp.
carrots 1 pc.
celery stalk (I didn’t have any) 2 pcs.
flour 1,5 tbsp.
broth (I had water) 1,5 liters
tomato 1 pc.
frozen corn 100g.
frozen peas 100g.
2 potatoes
Asparagus beans 100g.


I changed the recipe a bit, adding more water, it seemed to me will be mashed potatoes, not soup, if you take a little water. The original was 1 liter, so I put one more potato. I also don’t like peas, so I gave them up. You can buy a frozen mix of vegetables in the store and it will make this cooking easier, because the vegetables here are the ones I usually take in the winter, but I can’t remember the name of the mix. So here goes.

  1. Chop onions, carrots and celery.
  2. Butter in a saucepan.
  3. Turn on the “Stew” mode, Time: 1 hour.
  4. When the butter is melted, add chopped onion, carrot and celery. Fry until the onions are golden. I do not close the lid when frying.
  5. Add flour to vegetables, then tomato paste. Cook for 3 minutes.
  6. Pour in vegetable broth, in my case water. Add tomatoes and chopped potatoes, finely chopped asparagus beans, corn, peas – if they are frozen (if corn and peas are fresh add it 10 minutes before the end of the soup). Close the lid and cook for another 20 minutes.
    While the soup is cooking:
  7. we take the peanut butter and drop it into the fryer. The recipe calls for a temperature of 325 degrees F. I don’t have such a device, so I added the oil later, to the pork roast.
  8. Mix flour, pepper, salt, seasoning in the crockpot we use to coat our pork chops.
    Take the pork and beat it. Roll in flour and put it in our deep fryer until it is completely cooked. (I took slices, because it seemed to me that one piece in a soup would be uncomfortable to eat. I battered, crumbled, and pan-fried the pieces with peanut butter.)
  9. After the pork is cooked, cool the pork chops and lay them out on a paper towel.
    Add the cooked chops to the soup and stew for another 30 minutes.