Smoked ham hock potato soup

Name: Smoked ham hock potato soup - Miruna P.
Ingredients: 10 potatoes; smoked ham hock with bone; a bunch of parsley; a parsnip; a carrot; 1 red bell pepper; 1 yellow bell pepper; a packet of magic borscht with sour cream; 4 liters of water; salt; pepper; vegeta

Soups - Smoked ham hock potato soup by Miruna P. - Recipia

Potato soup with smoked ham hock is made in a single pot and does not require complicated steps. The potatoes, vegetables, and ham hock boil together, and at the end, the meat is returned to the soup after being removed from the bone. The final flavor is given by borscht with sour cream, salt, pepper, and vegeta, while parsley is added after the heat is turned off. It is a hearty soup, suitable for a family meal. Quick Info Total time: not specified in the original recipe; depends on how quickly the ham hock and potatoes boil Preparation time: not specified Cooking time: until the ham hock is cooked and the potatoes are ready Servings: the number of servings is not specified; the amount is suitable for a large pot Difficulty: easy Recipe type: potato soup with smoked meat Ingredients 10 potatoes 1 smoked ham hock with bone 1 bunch of parsley 1 parsnip 1 carrot 1 red bell pepper 1 yellow bell pepper 1 packet of Magic borscht with sour cream 4 liters of water Salt, to taste Pepper, to taste Vegetable seasoning, to taste Preparation method 1. Preparing the potatoes I rinse the potatoes, peel them, and cut them into cubes. I put the 4 liters of water in a sufficiently large pot and add the potatoes. 2. Preparing the vegetables I rinse the carrot, parsnip, and bell peppers. I peel the carrot and parsnip, then remove the seeds from the bell peppers. I cut each vegetable into small cubes and add them to the pot over the potatoes. 3. Boiling the ham hock I add the smoked ham hock with bone to the same pot, along with the potatoes and vegetables. I let everything boil until the ham hock is cooked and the meat can be pulled away from the bone. During boiling, it is important that the ingredients remain covered with water. The recipe uses 4 liters of water, so this is the starting quantity. 4. Removing the meat from the bone When the ham hock is boiled, I take it out of the pot. I remove the meat from the bone and cut or shred it into pieces suitable for soup. I put the meat back into the pot over the boiling vegetables and potatoes. 5. Finishing the soup I let the soup continue to boil until the potatoes are fully cooked. They should be soft when checked, but there is no need to mash them. When the potatoes are ready, I season the soup with Magic borscht with sour cream, salt, vegetable seasoning, and pepper. The quantities are not fixed in the original recipe, so I add them to taste. 6. Adding parsley I turn off the heat and add the finely chopped parsley. I incorporate it into the soup after it has stopped boiling. Why I make the recipe often Potato soup with smoked ham hock is practical when I want a hearty meal without cooking the meat and vegetables separately. Everything boils in the same pot, keeping the preparation simple. The ham hock gives flavor to the soup, while the potatoes make it filling. It is also an easy recipe to share among several people, especially due to the 4 liters of water used. Tips The ham hock is boiled together with the potatoes and vegetables from the beginning; it is not added after they are done. This way, the meat and vegetables finish cooking in the same soup. The meat is removed from the pot only after the ham hock has boiled. If it is still difficult to pull away from the bone, it needs more boiling. Salt should be added carefully, as the smoked ham hock and vegetable seasoning may already be salty. The safest approach is to taste the soup before the final seasoning and adjust gradually. The borscht with sour cream is added towards the end, after the potatoes are nearly cooked. This way, the taste can be adjusted before turning off the heat. The parsley is added after removing the pot from the heat. If added at the beginning, it will not retain the same fresh flavor. Substitutions The original recipe does not provide substitutions for ingredients. To maintain the flavor and method of preparation, it is advisable to use smoked ham hock with bone, Magic borscht with sour cream, and the mentioned vegetables. If vegetable seasoning is not used, salt and pepper can be adjusted to taste, but this changes the seasoning of the original recipe. No exact quantity for these ingredients is specified. Variations The recipe can be kept in its original form, without modifications. The combination of potatoes, carrot, parsnip, bell pepper, and smoked ham hock is already established in the ingredient list. For a version as close to the source as possible, there is no need to add other vegetables or spices. The important thing is that the ham hock is boiled until the meat pulls away from the bone, and the potatoes remain the base of the soup. Serving ideas The soup is served hot, with pieces of meat in each serving. The parsley added at the end stays in the soup and gives it a fresh taste. It is a hearty enough soup due to the potatoes and ham hock, so it can be served as a main course. The borscht with sour cream gives it the specific tangy flavor of the recipe. Frequently asked questions When is the smoked ham hock added? The ham hock is put to boil from the beginning, together with the potatoes and vegetables. It is only removed after it is cooked, to remove the meat from the bone. What do I do after I take the ham hock out of the pot? You remove the meat from the bone, shred it into pieces, and put it back into the soup. Then you let the soup boil until the potatoes are ready. How much salt should I add? The recipe does not specify an amount. Salt is added to taste, considering that the smoked ham hock and vegetable seasoning may already contribute to the salty flavor. When is the parsley added? The finely chopped parsley is added after you take the soup off the heat. It is not boiled together with the other ingredients. How do I know the soup is ready? The soup is ready when the ham hock has boiled, the meat has been removed from the bone and put back into the pot, and the potatoes are soft. The seasonings are adjusted at the end. Nutritional values The values are estimated, as the recipe does not specify the weight of the ham hock, the amount of meat obtained after boiling, or the exact number of servings. If the pot is divided into approximately 6 servings and a medium ham hock is used, one serving may have approximately: Calories: about 300-450 kcal Protein: about 18-25 g Carbohydrates: about 35-45 g Fat: about 10-20 g The greatest variation comes from the smoked ham hock. A fattier ham hock will increase the caloric value and fat content, while a serving with more potato and less meat will have more carbohydrates relative to protein. Storage and reheating Leftover soup is stored in the refrigerator in a covered container. Since the recipe does not specify an exact storage period, it is better to consume it as soon as possible and not leave it at room temperature. When reheating, heat only the amount that will be served. The soup can be heated in a pot over medium heat until it becomes hot. If it thickens after cooling, this is a normal change due to the potatoes and meat in the composition.

Smoked ham hock potato soup

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