Simple potato soup

Name: Simple potato soup - Henrieta M.
Ingredients: 200 g smoked meat; 1 carrot; 1 onion; 1 stalk of celery; 50 ml oil; salt; 3 large potatoes; 3 cloves of garlic; 1 sprig of dried thyme; 1 cup sour cream; green onion tops

Soups - Simple potato soup by Henrieta M. - Recipia

I usually make this soup when I want something quick, with common ingredients and no complications. It's the kind of meal I prepare on an ordinary day, without special plans. If you don't feel like spending much time in the kitchen but still want a tasty soup, this recipe really helps. I often modify it a bit, but here I leave it exactly as I made it last time. Quick Info Total time: about 35-40 minutes Preparation time: 10 minutes Cooking time: 25-30 minutes Servings: 4-6 Difficulty: easy Recipe type: classic soup, suitable for lunch Ingredients 200 g smoked meat (cut into small cubes) 1 carrot 1 onion 1 celery stalk 3 large potatoes 3 garlic cloves 1 sprig of dried thyme 50 ml oil 1 cup sour cream (for cooking or fermented, as preferred) Salt, to taste Chopped green onion (for serving) Preparation method 1. Start with the vegetables: carrot, onion, celery, and garlic. Peel, wash, and chop them – they don't need to be very fine; I use a food processor when I'm in a hurry. 2. Cut the potatoes into large cubes. They don't break easily when boiled, and this way you keep the texture. 3. Cut the smoked meat into small cubes. Heat the oil in a large pot and fry the meat over medium heat until it becomes golden brown and crispy. Remove the meat cubes to a separate plate to add them back at the end. 4. In the remaining oil, add the chopped vegetables. Sauté them for 1-2 minutes, just enough to soften slightly and release their flavor into the oil. 5. Pour 2 liters of water over the vegetables, then add the chopped potatoes and the thyme sprig. Also add salt to taste. Let it boil, partially covered, for about 20 minutes, until the potatoes are well cooked. 6. Before adding the sour cream to the soup, mix it separately with a few tablespoons of hot soup. This is important to prevent it from curdling when added to the pot. Stir until smooth, then pour everything back into the pot and let it sit for another minute without boiling too much. 7. Serve the soup hot, with the crispy pieces of smoked meat and the chopped green onions sprinkled on top. Why I make this recipe often It's a quick soup, doesn't require hard-to-find ingredients, and doesn't demand that you keep an eye on it. It helps that I can use leftover smoked meat or vegetables left in the fridge. The taste is always hearty, and the sour cream balances everything out. Tips and variations Tips I use smoked meat with a bit of fat; if it's too dry, it won't turn out as well. Don't skip the step of frying the meat – it adds a lot of flavor to the soup. If you want the soup to be clearer, don't let the vegetables fry too much. Substitutions You can omit the carrot or celery if you don't have them, but the soup will be less flavorful. You can use any type of smoked meat: bacon, ham, or even leftover smoked sausages. If you don't have sour cream, you can use thicker yogurt, but the taste will be slightly different. Variations Sometimes I add parsley at the end, but it's not mandatory. If you don't want meat, you can try it with just vegetables and possibly an extra tablespoon of oil. Serving ideas It goes well with fresh bread or polenta if you want something more filling. The crispy meat leftovers can be served separately, so everyone can add them to taste. Frequently asked questions 1. Can I use vegetable broth instead of water? Yes, if you have clear vegetable broth, use it instead of water for extra flavor. 2. Should the sour cream be for cooking or fermented? Both options work. If you use fermented sour cream, it's better to have 20% fat and dilute it with hot soup before adding it to the pot. 3. Can the smoked meat be omitted? Yes, but the final taste will be much simpler. You can compensate with more vegetables or a little flavored oil. 4. Do the potatoes need to be a certain variety? No, I use any potatoes I have on hand. Those for mashing tend to break down more, while the pink or salad types hold their shape better. 5. How can I make the soup thicker? Boil a few extra potatoes and mash some of them directly into the soup before adding the sour cream. Nutritional values Estimation per serving (from 4 servings): Calories: 280-340 kcal Protein: 10-12 g Fat: 16-20 g Carbohydrates: 25-30 g Values vary depending on how much sour cream and meat you use and how fatty the smoked meat is. The soup has a good carbohydrate content and moderate protein, with variable fats. Storage and reheating The soup lasts in the fridge for 2 days in a covered container. Reheat on low heat, stirring occasionally. The crispy meat is better kept separately and added at serving time, so it doesn't get soggy. If there is leftover sour cream that hasn't been incorporated, stir gently before reheating. The soup is not suitable for freezing due to the sour cream.

Simple potato soup

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