New cabbage soup with smoked bacon

Name: New cabbage soup with smoked bacon - Alina D.
Ingredients: 1 new green cabbage; 1 large new carrot; 1 fat red bell pepper; 1 hot pepper; 1 bunch of green onions; 1 tablespoon of white flour; 1 glass of tomato broth; 200g of smoked bacon; fresh dill; fresh thyme; salt

Soups - New cabbage soup with smoked bacon by Alina D. - Recipia

Cabbage soup with smoked bacon is quick to make and only requires a little meat for flavor. The bacon adds enough aroma so that the vegetables don't taste too plain, but a large quantity is not necessary. Young cabbage cooks quickly, so it remains pleasant and doesn't become overly soft. This soup is perfect for days when you want something warm but don't have time for a complicated recipe. Quick Info Total Time: the recipe is prepared in a short time; the source does not specify the exact duration Preparation Time: not specified exactly Cooking Time: approximately 20 minutes, according to the indicated steps Servings: the number is not specified; it depends on the portion sizes Difficulty: easy Recipe Type: vegetable soup with smoked meat Ingredients 1 young green cabbage 1 large young carrot 1 bell pepper 1 hot pepper 1 bunch of green onions 200 g smoked bacon 3 l water 1 tablespoon white flour 1 glass of tomato puree Fresh dill, for serving Fresh thyme, for serving Salt, only if needed Preparation Method 1. Clean the carrot, bell pepper, hot pepper, and green onions. Wash all the vegetables well before cutting them. 2. Dice the carrot and bell pepper into small cubes. Slice the hot pepper and green onions into rings. If you want the hot pepper to be less intense, you can slice it into larger rings, but keep the quantity the same. 3. Slice the smoked bacon. A larger quantity is not necessary; the 200 grams are sufficient to give flavor to the soup and maintain the balance between meat and vegetables. 4. In a pot, add the 3 liters of water, carrot, bell pepper, hot pepper, green onions, and smoked bacon. Bring the pot to a boil. 5. Meanwhile, remove the outer leaves of the cabbage. Cut the cabbage into thin strips. 6. After about 10 minutes, check the carrot. When it is tender, add the sliced cabbage to the pot. 7. Mix the tomato puree with the white flour until the mixture is as homogeneous as possible. Add a little warm liquid from the pot to dilute it gradually, then pour the mixture into the soup while stirring. 8. Let the soup boil for another 10 minutes, enough for the cabbage to cook. Young cabbage does not need long boiling; if left too long, it loses its pleasant texture. 9. Taste at the end and add salt only if necessary. The smoked bacon is already salty, and sometimes no additional salt is needed. 10. Serve the soup garnished with fresh dill and thyme. Why I Make This Recipe Often This is one of those soups that come together quickly and don’t require much preparation. The vegetables are simple, the bacon adds flavor, and the young cabbage cooks in about 10 minutes after being added. The recipe is especially useful when you want a meat soup but don’t need a large quantity of smoked meat. Another advantage is that it doesn’t need to be built in multiple stages. The vegetables, bacon, and water go into the pot from the start, and the cabbage is added after the carrot starts to soften. The only thing to be mindful of is the salt. Tips Cut the cabbage into thin strips, not too thick. This way, it cooks evenly and retains its texture better in a short time. Smoked bacon can be more or less salty, depending on the variety. Do not salt the soup at the beginning. Taste after it has boiled and add only as needed. Mix the flour with the tomato puree before adding it to the pot. Diluting it with a little warm liquid helps it incorporate more easily into the soup. Do not boil the young cabbage longer than necessary. After the indicated 10 minutes, it is enough for it to be cooked without becoming soft and lacking texture. If you use a very strong hot pepper, taste carefully before adding more salt or other spices. In the recipe, the flavor is complemented at the end only with dill and thyme. Substitutions The smoked bacon can be omitted if you want a meatless soup, but the flavor will be less smoky and simpler. If you use it, it is not advisable to increase the quantity without considering the salt. The fresh thyme can be omitted at serving if you don’t have it on hand. Fresh dill remains suitable for this soup, but the final seasonings can be adjusted according to preference. The tomato puree is used with the flour to provide flavor and consistency. Do not add it directly to the pot without flour if you want to maintain the recipe's preparation method. Variations For a less spicy soup, you can reduce the amount of hot pepper or remove it. The rest of the recipe remains the same. If you prefer a milder smoky flavor, use less bacon, but keep in mind that it also contributes to the soup's salty taste. The cabbage can be cut finer or a bit larger, depending on the desired texture. The important thing is not to overcook it after adding it to the pot. Serving Ideas Serve the soup hot, with fresh dill and thyme added at the end. The smoked meat and tomato puree already give it a well-defined flavor, so not many additions are needed. If you are preparing the soup for people with different tastes, the hot pepper can be reduced. It is easier to keep the soup less spicy than to correct an overly intense flavor later. Frequently Asked Questions How long should young cabbage be boiled? After the carrot is tender and you add the cabbage, it should boil for about 10 more minutes. Young cabbage cooks quickly and does not need long boiling. Should I add salt from the beginning? No. The smoked bacon can be salty enough. Taste the soup at the end and add salt only if needed. Can I use more bacon? You can adjust the proportion, but the recipe source uses 200 g. A larger amount will make the smoky flavor stronger and may significantly increase the salt and fat levels. When do I add the puree with flour? After the cabbage has been added to boil, mix the puree with the flour, dilute it with warm liquid, and incorporate it into the soup while stirring. Can I make the soup without hot pepper? Yes. The hot pepper can be reduced or omitted if you don’t want a spicy flavor. The rest of the steps remain unchanged. Nutritional Values The values are estimates, as the weight of the cabbage, the exact amount in the glass of puree, and the number of servings are not specified. For the entire pot, the recipe may have approximately: 1300–1700 kcal 45–60 g protein 75–105 g fat 95–130 g carbohydrates The majority of calories and fats come from the smoked bacon. The cabbage, carrot, bell pepper, and onion contribute fiber and carbohydrates, while the flour and puree add a small additional amount of carbohydrates. For values per serving, you need to know how many servings you divide the soup into. Storage and Reheating After cooling, store the soup in the refrigerator in a covered container. It is preferable to consume it as soon as possible, as the cabbage continues to soften over time, especially if it remains in hot liquid for a long time. Reheat only the amount you want to serve and heat it until it is well warmed. If you reheat the entire pot multiple times, the cabbage may lose its texture, and the soup may become softer than when it was prepared.

New cabbage soup with smoked bacon

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