Smoked Meat Soup

Name: Smoked Meat Soup - Irina F.
Ingredients: a smoked bone; or smoked meat 1 medium onion half a red bell pepper and half a green bell pepper 1 medium carrot 3 large potatoes broth optional: pepper paste noodles lovage; parsley; thyme (I used dried) delicate; a little salt and borscht for souring

Soups - Smoked Meat Soup by Irina F. - Recipia

On a cool day or when I have some smoked meat left in the fridge, I often make this soup. I discovered that you don't need many special ingredients – I usually find everything I need at home. I like that it's not complicated, and if you have a bone or some smoked meat, you can quickly prepare a serious pot for a few good servings. Quick Info Total Time: about 1 hour – 1 hour and 15 minutes Preparation Time: 15 minutes Cooking Time: 45-60 minutes Servings: 4-6, depending on how generous you make them Difficulty: easy Recipe Type: traditional soup with smoked meat Ingredients - 1 smoked bone (or smoked meat; whatever you have on hand) - 1 medium onion - half a red bell pepper - half a green bell pepper - 1 medium carrot - 3 large potatoes - 1-2 tablespoons tomato paste - optional: 1 tablespoon pepper paste - 1 handful of noodles - dried lovage - dried parsley - dried thyme - soup base (like Delikat or other) to taste - salt (to taste) - borscht for souring (amount according to preference, added at the end) Preparation Method 1. Wash the smoked bone or meat well and put them to boil in a pot with cold water, enough to cover everything well. 2. When the water starts to boil, skim off the foam on top with a skimmer. Let it simmer on low heat, uncovered, until the meat starts to soften, but not completely – about 20-30 minutes. 3. Meanwhile, finely chop the onion, carrot, and bell peppers (both red and green). 4. When the meat is half cooked, add the chopped vegetables to the pot and let everything simmer for about 15 minutes. 5. Peel the potatoes and cut them into suitable cubes. Add them to the pot and, if necessary, top up with warm water to cover the ingredients again. 6. After a few minutes, add the tomato paste and pepper paste (if you chose to use it). Stir gently. 7. Sprinkle the dried lovage, parsley, and thyme. Let the soup continue to simmer on medium heat until the potatoes and other vegetables are well cooked. 8. When the vegetables are ready, add the noodles directly into the pot and let them boil for 3-4 minutes until softened. 9. Adjust the taste with Delikat (or another soup base), salt, and towards the end, sour with borscht according to how sour you want it to be. 10. Turn off the heat. Let the soup sit for a few minutes with the lid on, then you can sprinkle a little more lovage or parsley on top before serving. Why I make this recipe often It helps me when I have leftover smoked meat from other meals or when I want something hearty without too much hassle. The ingredients are accessible and don’t require many pots. The result is suitable for both lunch and dinner. Plus, it keeps well in the fridge for a few days. Tips and Variations Tips - Use warm water when topping up during cooking to not stop the process. - Taste the soup before adding Delikat so it doesn’t end up too salty – smoked meat sometimes has enough salt. - Skim off the foam every time it appears, to keep the broth clear. Substitutions - You can use any kind of smoked meat, including ribs or kaiser, not just bones. - If you don’t have tomato paste, a little bit of tomato puree or even two fresh tomatoes grated works too. - Lovage and parsley can be fresh if you have them on hand, but it’s not mandatory. Variations - Without noodles, if you don’t want to add pasta – the soup remains just as tasty without. - For an extra sour kick, you can use cabbage juice instead of borscht. Serving Ideas - It goes very well with warm polenta and hot peppers, as is traditional for soups with smoked meat. - You can add a little sour cream directly in the bowl for those who prefer a milder taste. Frequently Asked Questions 1. Can I use other types of meat, not just smoked? Yes, it also works with fresh pork or beef, but the taste won’t be as intense and specific. 2. If I don’t have borscht, can I sour with something else? Yes, you can use lemon juice or vinegar, but the taste will be slightly different from the one with borscht. 3. What do I do if I want to make a double portion? Just double the ingredients, but be careful not to fill the pot too much. The total cooking time remains about the same. 4. Can I use frozen vegetables? Yes, it’s no problem, but fresh vegetables give a nicer texture in the end. 5. What do I do if the noodles stick together? Stir gently immediately after adding them and don’t boil too long after you’ve put them in – otherwise, they become too soft. Nutritional Values The values are estimated for one serving (out of 5): approximately 250-300 kcal. Protein 12-15g, carbohydrates 28-35g, fats 8-12g. The quantities vary a lot depending on how much meat or bone you use and if you add more noodles or vegetables. It is a hearty soup but not very fatty, having enough protein from the smoked meat and plenty of fiber from the vegetables. Storage and Reheating This soup keeps well in the fridge for 2-3 days, in a covered pot. Reheating is done on low heat. I do not recommend freezing it, especially if it has noodles, because the texture of the pasta is not the same after thawing. If you want to make more and keep it for several days, you can add the noodles only to the portion you are serving at that time.

Smoked Meat Soup

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