New cabbage soup with smoked meat

Name: New cabbage soup with smoked meat - Lavinia D.
Ingredients: smoked meat; approx. 500 g (bones; ribs; bacon) 1 tablespoon oil 1 fresh cabbage 3 green onion stalks 2 medium carrots salt and pepper to taste 1 bay leaf peppercorns mustard seeds 1 tablespoon tomato paste thyme; dill to taste (dried or fresh)

Soups - New cabbage soup with smoked meat by Lavinia D. - Recipia

New cabbage soup with smoked meat is simple to make and requires few ingredients. The smoked meat provides the main flavor, while the cabbage is added later to keep it pleasant and not overcooked. If you are using bacon, it should be browned first, followed by the smoked bones or ribs. Finally, tomato paste, thyme, and dill round out the taste. This is a suitable soup for days when you have fresh cabbage on hand and want to use a bone-in smoked meat, which gives a more intense flavor to the soup base. Quick Info Total time: not specified exactly; depends on how quickly the smoked meat cooks Preparation time: not specified Cooking time: until the meat is cooked, then another 20-30 minutes for the cabbage Servings: number not specified; depends on the amount of cabbage and servings provided Difficulty: easy Recipe type: cabbage soup with smoked meat Ingredients Smoked meat, approximately 500 g, in the form of bones, ribs, and, if available, pieces of bacon 1 tablespoon of oil 1 fresh cabbage 3 green onions 2 medium carrots Approximately 3 liters of cold water Salt, to taste Ground pepper, to taste Peppercorns Mustard seeds 1 bay leaf 1 tablespoon of tomato paste Thyme, to taste, dried or fresh Dill, to taste, dried or fresh Preparation method 1. Wash the smoked meat well before use. If you have bacon among the pieces of smoked meat, cut it into suitable pieces and fry it in a tablespoon of oil. Let it brown slightly. Not much oil is needed, as the bacon will release its own fat. 2. Add the smoked bones or ribs to the pot over the browned bacon. Add the grated carrots and the sliced green onions. 3. Pour in approximately 3 liters of cold water. Add mustard seeds, peppercorns, and the bay leaf. Season with salt and ground pepper, keeping in mind that the smoked meat may already be salty. 4. Let the soup simmer over medium heat until the meat on the bones or ribs is cooked. The duration cannot be determined exactly, as it varies depending on the type and thickness of the smoked meat pieces. Check the meat before adding the cabbage. 5. Meanwhile, chop the cabbage finely. When the meat is cooked, add the cabbage to the pot and continue simmering over medium heat for another 20-30 minutes. The cabbage should be cooked but not necessarily very soft. 6. Finally, add the tablespoon of tomato paste. Stir and let the soup boil for another 2-3 minutes. 7. Turn off the heat and sprinkle thyme and dill to taste. Stir gently, then serve the soup hot. Why I make this recipe often I love this recipe because it relies on common ingredients and does not require complicated preparation. The smoked meat is enough to give flavor, and the new cabbage cooks in a reasonable time after the meat is done. It is also a practical soup when you have some leftover smoked ribs or bones and want to use them in a hearty dish. Another advantage is that you can easily adjust the amount of salt and herbs at the end. Not all smoked meats are equally salty, so it’s safer to taste the soup before the final seasoning. Tips If using bacon, fry it only until it browns slightly. If it burns, the taste will be felt throughout the soup. Salt should be added carefully, especially if the smoked meat is salty or brined. It’s easier to add more at the end than to correct an overly salty soup. Cabbage is added after the meat is cooked. If you put it in from the start, it may overcook by the time the smoked meat becomes tender. Chop the cabbage finely, not too thick, so the pieces cook evenly in the indicated 20-30 minutes. Thyme and dill are added at the end. If they are fresh, they can be chopped before turning off the heat; if dried, use them towards the end of cooking. Substitutions In the recipe, you can use smoked meat made only from bones or ribs, or just bacon, or a mix of these, within the limit of approximately 500 g. Bacon is browned first, while the bones and ribs are added later to cook. Green onions can be used as indicated in the ingredient list, sliced into rounds. They are added along with the carrot, in the soup base. Thyme and dill can be used fresh or dried. The amount is determined by taste. Variations For a soup with a more intense smoked flavor, you can predominantly use smoked ribs or bones instead of leaner pieces. The amount of smoked meat remains approximately the same. If you prefer a soup with more cabbage, you can use a larger cabbage, but keep in mind that it will take up a lot of space in the pot before it softens. Do not add all the cabbage at once if it does not fit easily; add it as it begins to wilt. Tomato paste is added at the end, not at the beginning. This way, the recipe maintains its original steps, and the tomato flavor remains discreet, without overpowering the smoked meat and cabbage. Serving ideas The soup is served hot, immediately after being sprinkled with thyme and dill. The smoked meat and vegetables are enough for a hearty soup, without the need for additional ingredients during preparation. If serving in multiple stages, keep the herbs added at the end in the pot, so the flavors of dill and thyme remain present. Frequently asked questions Can the soup be made without bacon? Yes. Bacon is optional in this recipe and is used if you have available pieces. The smoked bones or ribs can be put directly to cook, along with the carrot, green onion, and spices. How long should the smoked meat boil? The source of the recipe does not specify an exact time for this step. The smoked meat is boiled over medium heat until the meat is cooked. The duration depends on how large the pieces are and their type. Cabbage is added only after the meat is done. How do I know when the cabbage is cooked? After 20-30 minutes over medium heat, the cabbage should be cooked and easily pierced. If you prefer it softer, you can leave it a little longer, checking from time to time to ensure it does not fall apart completely. When is the tomato paste added? Tomato paste is added at the end, after the cabbage has cooked. After adding, the soup needs to boil for another 2-3 minutes, then the heat is turned off and thyme and dill are added. Can I use only regular white cabbage? The recipe is for fresh cabbage, also called new cabbage in season. If you use regular white cabbage, it may need a different cooking time, so check the texture before turning off the heat. Nutritional values The values are estimated and can vary greatly depending on the type of smoked meat, the amount of bacon used, how much fat remains in the soup, and the number of servings. For a typical serving, calculated roughly by dividing the pot into 4 servings, the soup can have approximately: Calories: 250-350 kcal Protein: 15-22 g Fat: 15-25 g Carbohydrates: 12-18 g Fiber: 4-6 g Most of the protein and fat comes from the smoked meat and bacon, while the cabbage, carrot, and onion contribute carbohydrates, fiber, and some micronutrients. These figures do not represent an exact nutritional analysis, especially since the exact type of meat and the number of servings are not specified. Storage and reheating Leftover soup should be allowed to cool, then stored in the refrigerator in a covered container. Since the exact storage time is not indicated in the original recipe, it is recommended to consume it within a short period and check before serving. When reheating, heat only the necessary amount over medium heat until well warmed. If you reheat the entire pot multiple times, the cabbage may become too soft, and the flavor of the herbs will diminish. For better texture, heat portions separately whenever possible.

New cabbage soup with smoked meat

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