Spinach soup with smoked meat

Name: Spinach soup with smoked meat - Jeana N.
Ingredients: smoked meat (I had pork breast; about 500g) 500g fresh spinach 1/2 jar of vegetables for soups (carrot; parsnip; celery; bell pepper) 2 tablespoons of oil salt and pepper to taste 2 green onions fresh dill 1/2 can of crushed tomatoes oregano in vinegar (1 teaspoon)

Soups - Spinach soup with smoked meat by Jeana N. - Recipia

Spinach soup with smoked meat is simple to make and has a pleasant, hearty flavor thanks to the pork belly and vegetables. The spinach is added once the meat is nearly cooked, ensuring it retains its flavor and doesn't stay on the heat for too long. In the end, dill and vinegar-based oregano give it the fresh and slightly tangy note it needs. Quick Info Total time: not specified exactly; depends on how quickly the smoked meat cooks until tender Preparation time: a few minutes for washing and chopping the ingredients Cooking time: the boiling time for the meat varies; after adding the spinach, the soup simmers for 20 minutes, then rests for 5 minutes covered Servings: number not specified; the amount of water is approximately 3 liters Difficulty: easy Recipe type: soup with smoked meat and spinach Ingredients Smoked meat, approximately 500 g. The original recipe used pork belly. 500 g fresh spinach 1/2 jar of mixed vegetables for soup, including carrot, parsnip, celery, and bell pepper 2 tablespoons of oil 2 green onions 1/2 can of crushed tomatoes Salt, to taste Pepper, to taste Chopped fresh dill 1 teaspoon of vinegar-based oregano Approximately 3 liters of cold water Preparation method 1. Wash the spinach in several waters to remove any traces of dirt. Let it drain and cut it into strips. There's no need to cook it separately. 2. Clean and wash the green onions, then slice them into rounds. In a large pot, heat the 2 tablespoons of oil and sauté the onions for 2-3 minutes. The heat shouldn't be too high; the onions should just soften slightly. 3. Add the pieces of smoked meat to the onions and sauté them together briefly. Stir to ensure the meat comes into contact with the oil and onions. 4. Pour in approximately 3 liters of cold water. Season with salt and pepper, then let the smoked meat boil until a fork easily pierces it. The duration cannot be precisely determined, as it varies depending on the cuts used and how tender the meat is. 5. When the smoked meat is cooked, add the chopped spinach, crushed tomatoes, and half a jar of mixed vegetables for soup. Stir gently and let the soup boil for about 20 more minutes. 6. Turn off the heat or remove the pot after boiling and add the chopped fresh dill and a teaspoon of vinegar-based oregano. Taste the soup and check if it needs more salt or pepper. 7. Cover the pot and let it rest for about 5 minutes. During this time, the flavors meld, and the soup can be served. Why I make this recipe often I love it because the ingredients are prepared quickly, and most of the time is spent boiling the smoked meat. The spinach doesn't need to be prepared separately and is added directly to the pot. The soup is hearty due to the pork belly but remains enjoyable with the flavors of spinach, tomatoes, and herbs. It’s also a practical option when I have fresh spinach and want to use it in a warm dish. Tips Wash the spinach in several waters before cutting it. The leaves can retain dirt between them, especially if the spinach is bought loose. Don’t rely solely on the boiling time for the smoked meat. The criterion in the recipe is straightforward: the meat should be tender enough for a fork to easily pierce it. Add salt carefully, as the smoked meat may already be salty. It's safer to adjust the taste gradually and add more at the end if needed. Vinegar-based oregano is added at the end, after the spinach and vegetables have cooked. This way, the tangy note it brings remains more pronounced. The 5 minutes of resting with the pot covered should not be skipped. It’s not a long time, but it allows the dill and oregano to distribute throughout the soup. Substitutions The recipe is presented with pork belly as the smoked meat, in an amount of approximately 500 g. The source does not specify other substitutions for the meat, spinach, or jarred vegetables, so these are not included here as alternatives to the recipe. If you use another piece of smoked meat, the boiling time may differ. The important thing is to monitor the tenderness of the meat, not a fixed number of minutes. Variations No variations are indicated in the basic recipe. You can keep the proportions and method exactly as they are: the smoked meat is boiled first, the spinach and vegetables are added later, and the dill and vinegar-based oregano are added at the end. The amount of vinegar-based oregano remains at 1 teaspoon. If you prefer a less tangy flavor, it’s wiser to start with less and adjust to taste; however, the version presented uses one teaspoon. Serving ideas The soup is served hot, after the 5 minutes of resting with the pot covered. The pieces of smoked meat can be left in the pot and served in each portion along with the broth, spinach, and vegetables. The flavor is already enhanced by the dill and oregano, so the recipe does not mention any additional toppings at serving. Frequently Asked Questions How long should the smoked meat boil? The recipe does not indicate a fixed time, as this depends on the meat used. The pork belly should be boiled until a fork easily pierces it. Only after this point is the spinach and the other ingredients added. Is the spinach added raw to the soup? Yes. The spinach is washed, cut into strips, and added directly to the pot after the smoked meat has tenderized. There is no mention of blanching or sautéing it separately. When are the crushed tomatoes and jarred vegetables added? The crushed tomatoes and mixed vegetables for soup are added at the same time as the spinach. After this step, the soup simmers for approximately 20 minutes. Why is vinegar-based oregano added at the end? Vinegar-based oregano gives the soup a tangy and aromatic note. It is added at the end, along with the dill, then the pot is covered for 5 minutes to allow the flavors to meld. Can more water be added? The indicated amount is approximately 3 liters of cold water. If you modify this quantity, you will need to adjust the taste of salt and pepper as well. The basic recipe uses approximately 3 liters. Nutritional values The values below are estimates, as the brand of crushed tomatoes, the exact type of pork belly, the amount of salt, and the number of servings are not specified. The calculation assumes dividing the soup into 6 servings and using a pork belly with average fat content. One serving may contain approximately 300-400 kcal, depending on how much fat the smoked meat contains and how much meat ends up in the bowl. Protein: approximately 18-25 g Fat: approximately 20-28 g Carbohydrates: approximately 8-12 g Fiber: approximately 3-5 g Spinach and vegetables contribute fiber and micronutrients, while most of the calories and fats come from the pork belly and oil. These figures are indicative and do not replace a nutritional analysis based on specific quantities and products. Storage and reheating After cooling, the soup is stored in the refrigerator in a covered container. Since the recipe contains meat and spinach, it is recommended to consume it within a few days, not left at room temperature. For reheating, heat only the desired amount. The soup can be placed in a pot and heated until hot, without needing to boil it for a long time. If the flavor seems less intense after storage, check it before serving, but don’t automatically add salt, as the smoked meat may become more pronounced after cooling. Spinach soup with smoked meat is served hot, with tender pieces of pork belly and plenty of spinach in each portion. Enjoy!

Spinach soup with smoked meat

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