Smoked sausage potato soup

Name: Smoked sausage potato soup - Elena C.
Ingredients: 500 g smoked meat (ribs; smoked bones; etc.) 5; 6 potatoes 1 carrot 2 large onions 1 parsley root delikat (or salt) 3; 4 tablespoons homemade tomato paste 700 ml cabbage juice fresh parsley

Soups - Smoked sausage potato soup by Elena C. - Recipia

Potato soup with smoked meat is the kind of dish I put on the stove when I have some smoked bones or a piece of pork belly on hand. It doesn't require much planning, the ingredients are always at home, and nothing complicates the boiling process. It's quite easy to make, and the slightly sour taste and smoky aroma satisfy anyone's hunger, even on cold days. Quick Info Total time: approx. 1 hour and 30 minutes Preparation time: 15-20 minutes (cleaning, cutting, preparing) Cooking time: 1-1.5 hours, depending on the meat Servings: 6-8 Difficulty: easy Recipe type: traditional soup, main dish Ingredients 500 g smoked meat (pork belly, smoked bones, or what you have on hand) 5-6 medium potatoes 1 carrot 2 large onions 1 parsley root 700 ml sour cabbage juice 3-4 tablespoons canned tomatoes/homemade tomato paste 1 handful of noodles 1 bunch of fresh parsley Salt or seasoning (optional, to taste) Preparation method 1. Place the smoked meat in cold water, let it sit for a few minutes, and wash it well. Cut into suitable pieces and boil in a pot of cold water. Let it come to a boil, then discard the water and rinse the meat under running water to remove excess smoke. 2. Put the cleaned meat back in the pot, pour in cold water to cover it well, and bring to a boil over medium heat. Skim off any foam as needed. Do not add more water during cooking to preserve the flavor. 3. Meanwhile, clean and wash the potatoes, carrot, onion, and parsley root. Cut all the vegetables into small pieces (cubes or as preferred). 4. When the meat is almost cooked (after about 40-50 minutes, depending on the type of smoked meat), add the chopped vegetables to the same pot and let them boil together. 5. After the vegetables are almost cooked, pour in the sour cabbage juice. Do not add salt or seasoning before this step, as the cabbage juice is salty and acidic. Adjust the salt taste only after checking the soup. 6. Add the tomatoes (or homemade tomato paste). Let it boil for a few minutes, then taste and see if more salt or water is needed. If the soup seems too sour or salty due to the cabbage, you can dilute it with a little hot water. 7. About 5-7 minutes before turning off the heat, add a handful of noodles and let the soup come to a boil a few times until the noodles are cooked. 8. When everything is ready, turn off the heat and sprinkle with finely chopped fresh parsley. Why I make this recipe often It's a hearty soup, perfect when I have leftover smoked meat or cabbage juice on hand. It doesn't require special ingredients and keeps well in the fridge. It can be easily adapted based on what I have at home. Tips and variations Tips Don't rush the blanching of the smoked meat; it helps with flavor and removes excess smoke. Do not add more water after putting the meat back to boil the second time; you risk losing flavor. Taste the soup after adding the cabbage juice, so it doesn't turn out too salty. If you have meat with bones, remove the bones at the end or serve them as is. Substitutions If you don't have cabbage juice, use borscht or a little lemon for acidity. The carrot can be replaced with celery if you like the flavor. If you don't have homemade tomatoes, simple tomato paste will work too. Variations You can add other root vegetables (celery, parsnip) if you want an extra flavor. It can also be made without noodles if you prefer a clearer soup. For those without smoked meat, fresh pork can work, but the specific aroma will be lost. Serving ideas Serve hot, with fresh bread or polenta. Anyone who wants can add pickled hot peppers or sour cream at the table. It's also good the next day, gently reheated. Frequently asked questions 1. Can I use another type of smoked meat? Yes, any smoked meat with bones works – ribs, pork belly, hocks. Be cautious with saltiness; some pieces are saltier than others. 2. Can I make it without cabbage juice? Yes, but you need to add another souring agent like borscht or a little lemon. The taste won't be exactly the same. 3. Is it necessary to boil the meat in two waters? For soups with smoked meat, blanching helps a lot, especially if it's too smoky or salty. Otherwise, the soup can turn out sharp. 4. Can I skip the noodles? Sure, it's not mandatory. The soup is good even without noodles, especially if you prefer a lighter version. 5. Can I use new potatoes? Yes, but they are softer when boiled, so adjust the cooking time and add them towards the end to avoid them falling apart. Nutritional values The values are estimated for an average serving (approx. 300 ml): Calories: 140-160 kcal Proteins: 9-12 g Fats: 6-8 g Carbohydrates: 15-18 g Values may vary depending on the type of meat and how much fat the smoked meat has, but generally, it's a fairly light soup. The cabbage juice adds few calories, while the noodles or potatoes contribute more volume than energy. Storage and reheating Potato soup with smoked meat can be stored in the fridge for up to 3 days. It reheats easily on the stove or in the microwave. If it sits too long, the potatoes become soft, but the taste remains good. Freezing is not recommended, as the texture of the potatoes changes and the soup won't be the same.

Smoked sausage potato soup

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