Pickled cabbage soup with smoked meat and meatballs

Name: Pickled cabbage soup with smoked meat and meatballs - Gherghina B.
Ingredients: 1 yellow onion; 1 carrot; 1 red bell pepper; 1 pickled cabbage; approximately 300 g smoked meat (pork knuckle); 2; 3 bay leaves; 5; 6 peppercorns; 2 coriander seeds; sweet paprika; dried thyme. For meatballs: approximately 200 g pork shoulder; approximately 100 g beef; approximately 50 g rice; 1 small onion; sweet paprika; iodized salt; freshly ground pepper; 1 egg.

Soups - Pickled cabbage soup with smoked meat and meatballs by Gherghina B. - Recipia

Pickled cabbage soup with smoked meat and meatballs Every year, at the beginning of winter, when the pickled cabbage is ready in the barrel and the smoked ham appears at the market, I make this soup several times in a row. I take my time one afternoon, chop everything by hand, and let the large pot simmer slowly. It’s not a quick recipe, but it’s not complicated either, and the taste is just right for cold days. Quick info Total time: about 2 hours Preparation time: 30-40 minutes Cooking time: 55-60 minutes Servings: 8-10, from a 5-liter pot Difficulty: medium Recipe type: traditional soup, especially for the cold season or holiday meals Ingredients For the base: 1 yellow onion 1 carrot 1 red bell pepper 1 medium pickled cabbage 300 g smoked meat (usually pork knuckle, but other smoked pork can work too) 2-3 bay leaves 5-6 black peppercorns 2 coriander seeds sweet paprika (to taste) dried thyme (to taste) For the meatballs: 200 g pork belly 100 g beef 1 small onion 50 g rice sweet paprika iodized salt freshly ground pepper 1 egg Preparation method 1. I start with the vegetables. I peel the onion, carrot, and bell pepper. I chop them finely. I sauté them in a pot of about 5 liters, with a little oil (a few tablespoons) and a few tablespoons of water, over medium heat. I let them soften well, but not fry. 2. I slice the pickled cabbage as thinly as I can. I squeeze it lightly between my palms if it’s too salty or sour (if necessary, I rinse it quickly with cold water, depending on the cabbage). I add it over the sautéed vegetables. 3. I pour about 3 liters of cold water over the vegetables and cabbage. I add the smoked meat cut into not-too-small pieces, bay leaves, peppercorns, coriander seeds, and a pinch of dried thyme. I also add a little sweet paprika, depending on how I want the color. I let it simmer on low to medium heat, partially covered, for about 40 minutes. 4. While the base is simmering, I prepare the meatballs. I run the pork and beef through the meat grinder. Separately, I chop the small onion and sauté it over low heat with a little oil and a few tablespoons of water, just enough to soften it slightly. I add the washed and drained rice. I mix, add salt, pepper, and sweet paprika. 5. I combine the onion, rice, and spice mixture with the ground meat. I incorporate one egg for binding. I knead well by hand until everything is homogeneous. 6. After the cabbage and smoked meat have boiled for about 40 minutes, I form the meatballs (about the size of a small walnut) and add them to the soup, one by one. I don’t stir immediately; I let them hold their shape. The heat should be low. I let it simmer for another 15 minutes for the meatballs to cook through. 7. I check the taste. If I feel it needs more salt or pepper, I add it at the end. The soup is served hot, with hot peppers or sour cream, depending on preference. Why I make the recipe often It’s a hearty, slightly sour soup that holds up well in the cold. Accessible ingredients, nothing fancy, and I can use leftover meat from stuffed cabbage for the meatballs if I already have it prepared. The large pot empties quickly, especially when someone comes over for a meal on the weekend. Tips and variations Tips Don’t cut the cabbage too coarsely; otherwise, it won’t cook evenly and will remain tough. If the cabbage is too salty or sour, rinse it briefly before adding it to the pot. The smoked meat shouldn’t be too fatty, but a little fat adds flavor. If you prefer a more sour soup, add cabbage juice at the end, not at the beginning, so it doesn’t toughen the meatballs. Substitutions You can use another smoked meat (ribs, bacon) if you don’t have pork knuckle. The meatballs can be made only with pork if you don’t have beef. You can omit the rice if you don’t want it, but the meatballs won’t be as tender. Variations Sometimes, I make the meatballs exactly from the stuffing of stuffed cabbage if I already have it made. The pepper and coriander seeds add flavor, but you can also add a little garlic if you want a different nuance. For a thinner soup, you can add more water as needed. Serving ideas The soup goes well hot, with hot peppers or a spoonful of sour cream. It can also be a main dish, not just a soup. Fresh bread helps at the end for those who want to "clean" the bowl. Frequently asked questions 1. Can I make the soup without smoked meat? Yes, but you lose an important part of the flavor. You can also use fresh meat, but it will be closer to a meatball soup with cabbage. 2. Do I have to add coriander seeds? It’s not mandatory, but it gives an interesting subtle aroma. If you don’t have it, you can skip it. 3. Does the rice in the meatballs need to be cooked beforehand? No, I add the raw, rinsed rice because it cooks sufficiently in the meatballs directly in the soup. 4. Can the cabbage be replaced with something else? For the classic taste, no. This soup is about the pickled cabbage. 5. Can the soup be frozen? Yes, but the texture of the meatballs won’t be the same after thawing. Ideally, it should be eaten fresh or within 2-3 days. Nutritional values Estimate per average serving (from 10 servings): approximately 200-250 kcal, 12-15 g protein, 12-14 g fat, 10-12 g carbohydrates (from vegetables and a little rice). Most of the calories come from the meat and smoked meat. The values are estimates and vary depending on how fatty the meat is or how much rice you use. Storage and reheating It keeps well in the fridge for 2-3 days in a covered container. Reheat on low heat or in the microwave, not too much, so the meatballs don’t dry out. In the freezer, it can last up to 2 months, but I don’t recommend it because the meatballs change texture. The soup also holds up well for transport if you want to take it to go.

Preparation

Onion, carrot, and bell pepper are cleaned, finely chopped, and sautéed in a little oil and water in a pot of about 5000 ml. Meanwhile, the pickled cabbage is cut into thin strips and added to the vegetable mixture, covered with about 3000 ml of cold water, adding diced smoked meat, and left to boil over medium heat, semi-covered, for about 40 minutes. In the meantime, the two types of meat are passed through a meat grinder, the cleaned and finely chopped onion is sautéed with a little oil and water, then rice is added, seasoned with salt, pepper, and paprika. The mixture obtained from the onion and rice is added to the minced meat, mixing until the two compositions are combined, and for safety, an egg is added and kneaded well until a homogeneous mixture is obtained. After the cabbage and meat have boiled, meatballs made from the meat mixture are added and left to cook for about 15 more minutes over low heat. It is served hot with hot peppers or sour cream to taste. Enjoy your meal! :-* Meatballs can also be made from the meat prepared for cabbage rolls ;)

Category: Soups Author: Gherghina B. Views: 1 Date: 04.10.2024

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