Smoked ham hock soup with potato dumplings and cabbage broth

Name: Smoked ham hock soup with potato dumplings and cabbage broth - Gabriela D.
Ingredients: 1 smoked hock; deboned 3 onions 2 carrots 2 peppers 1 small celery 4 tablespoons of red for the soup 5 liters of water 1 liter of cabbage juice 1 teaspoon of coarse salt 1 bunch of parsley For the dumplings: 4 potat

Soups - Smoked ham hock soup with potato dumplings and cabbage broth by Gabriela D. - Recipia

Smoked Ham Hock Soup with Potato Dumplings and Sauerkraut Juice I've found myself making this soup quite often, especially on cool days when I'm really in the mood for something hearty. It's one of the few soups I serve without bread, not because I'm on a diet, but because the potato dumplings and ham hock make the soup filling enough. If you have sauerkraut juice at home and a smoked ham hock, the rest of the ingredients are pretty basic. Quick Info Total Time: about 2 hours Preparation: 30 minutes Cooking: 1 hour 30 minutes Servings: 8-10 Difficulty: medium Recipe Type: hearty soup, suitable for lunch or dinner Ingredients For the soup: 1 smoked ham hock, boneless 3 onions 2 carrots 2 bell peppers (can be sweet or red) 1 small celery root 4 tablespoons tomato paste 5 liters of water 1 liter of sauerkraut juice 1 teaspoon coarse salt (adjustable) 1 bunch of parsley For the dumplings: 4 potatoes 1 teaspoon salt 2 eggs 5 heaping tablespoons of flour half a bunch of dill a pinch of dried basil Preparation Method 1. Rinse the smoked ham hock and cut it into pieces. Place it in a pot with 1 liter of water to boil. Once it starts boiling and bubbles twice, drain the water. Rinse the meat lightly with warm water and return it to the pot with 4 liters of hot water. 2. Meanwhile, peel the onions, carrots, bell peppers, and celery, and chop them into small cubes. 3. When the meat reaches boiling point again, add the vegetables to the pot. Add some of the salt, but not all of it, as both the ham hock and the sauerkraut juice will add salt later on. Let it simmer over medium heat. 4. When the vegetables and meat are almost cooked (test with a fork – it should go in easily), pour in the sauerkraut juice. Continue boiling for another 10 minutes. 5. After 10 minutes, add the 4 tablespoons of tomato paste. Let it boil for another 10 minutes. 6. During this time, prepare the dumplings: peel the potatoes, cut them into cubes, and boil them in salted water until they start to break apart, like for mashed potatoes. Skim off any foam if necessary. Once cooked, drain the water and mash the potatoes while they are still warm. 7. Add the finely chopped dill and dried basil to the potatoes. Add the eggs, mix well, and then gradually incorporate the flour until the mixture becomes a thick paste that holds on a spoon. Taste and add more salt if needed. 8. After the tomatoes have boiled for 10 minutes, take a spoonful of the dumpling mixture and drop it directly into the soup, one by one. The heat should be moderate, not high, to prevent them from breaking apart. Work quickly, as the dumplings should not be left in the mixture for long. 9. When the dumplings rise to the surface, turn off the heat. Sprinkle chopped parsley on top. 10. Taste the soup for salt only at the end, when all the ingredients have settled. Usually, no additional salt is needed, but it depends on how salty the ham hock and sauerkraut juice are. Why I Make This Recipe Often This soup isn’t quick, but it’s very practical when you need a hearty meal that fills you up without needing bread or a second course. It tastes great even hours after it's made, sometimes even better after sitting for a bit. Tips and Variations Tips - Don’t skip the step of parboiling the ham hock and changing the water. It removes some fat and salt. - The potato dumplings shouldn’t be boiled for too long – when they rise to the surface, they’re done. - Taste the soup at the end, only after adding the sauerkraut juice and ham hock; sometimes no extra salt is needed. - If you want a more sour soup, you can add extra sauerkraut juice at the end, to taste. Substitutions - Instead of ham hock, you can use smoked ribs or other pieces of smoked meat. - If you don’t have sauerkraut juice, you can use borscht, but the flavor will be slightly different. - For the dumplings, dill can be replaced with parsley if you prefer. Variations - You can add hot peppers when serving if you like your soup spicier. - If you want the dumplings even fluffier, you can use only the yolks at first and fold in beaten egg whites at the end. Serving Ideas - The soup is served hot, without bread. The dumplings make it filling enough. - It pairs well with finely chopped red onion if you want something extra on the side. - A bit of sour cream can be added when serving, but it’s not mandatory. Frequently Asked Questions What do I do if the potato dumplings fall apart in the soup? That means either the mixture was too soft or they boiled too long. Next time, add a bit more flour or take them out quickly when they rise to the surface. Can I use other types of smoked meat? Yes, smoked ribs work just as well, or even smoked pork pastrami, but it will be a bit drier. How sour should the soup be? It depends on the sauerkraut juice. Always taste before adding the whole liter; some juices can be very sour or salty. Can this soup be made without dumplings? Yes, but the result won’t be as filling. You could add noodles or just leave it with vegetables. Can the soup be made without sauerkraut juice? It can, but it will have a different taste. You can use borscht or, in its absence, even a bit of lemon juice, but it won’t have the same profile. Nutritional Values Estimate for a medium serving (approx. 400 ml): calories: 350-400 kcal protein: 20-25 g fat: 18-22 g (more if the ham hock is fatty) carbohydrates: 24-28 g (mainly from potatoes and vegetables) Values can vary greatly depending on how fatty the ham hock is and how much flour is used for the dumplings. It’s quite a rich soup for a broth, thanks to the ham hock and dumplings. Storage and Reheating This soup stores well in the refrigerator, covered, for up to 2 days. The dumplings remain intact and do not fall apart, but I do not recommend freezing it. When reheating, do it over low heat, without letting the soup boil hard, to prevent the dumplings from breaking. If needed, add a bit of water or sauerkraut juice when reheating.

Smoked ham hock soup with potato dumplings and cabbage broth

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