Smoked bone potato soup

Name: Smoked bone potato soup - Paulica B.
Ingredients: 1 smoked bone; from that pig we butchered 3 onions 2 carrots 1 teaspoon vegetable seasoning; to supplement the vegetables we didnt have 8 potatoes 1 egg vinegar lovage

Soups - Smoked bone potato soup by Paulica B. - Recipia

Potato soup with smoked bone In the morning, when I opened the fridge, I looked at the leftover smoked bone from the pork and knew what I was cooking. I don't mind that everyone is on a diet; for me, sour soup with smoked meat works anytime. So I got straight to work, without too many plans. Quick Info Total time: about 2 hours Preparation time: 20 minutes Cooking time: 1 hour and 30 minutes Servings: 5-6 Difficulty: easy Recipe type: homemade soup, suitable for lunch Ingredients 1 smoked pork bone, cut into smaller pieces 3 onions 2 carrots 1 teaspoon vegetable seasoning 8 potatoes 1 egg vinegar (to taste, for sourness) lovage Preparation method 1. Cut the smoked bone into suitable pieces and wash it well. Place it in a large pot with cold water and let it boil over medium heat. Occasionally skim off the foam that forms on the surface with a skimmer or spoon. 2. The bone should boil for about an hour and a half, but after about 45-50 minutes, you can start preparing the vegetables: chop the onion finely, and grate the carrots on a small grater. Peel the potatoes and cut them into pieces, not too small. 3. After the bone has boiled for about 45-50 minutes, add the chopped onion, grated carrot, and the teaspoon of seasoning to the pot. Let it cook further. If more water is needed, add it. 4. When the meat is well cooked and the vegetables are almost done, add the cut potatoes. Let it boil for about another 20 minutes, just enough for the potatoes to soften but not break apart. 5. When everything is cooked, add the chopped lovage and turn off the heat. 6. Separately, beat the egg well with vinegar (the amount of vinegar depends on how sour you prefer the soup). Gradually add a little hot broth from the soup to the egg while continuously stirring to prevent the egg from coagulating. 7. Slowly pour the egg mixture with vinegar and broth into the pot with the soup, stirring, while the soup is still hot but not boiling. Why I make this recipe often This soup is made without complications and uses ingredients that I usually have at home, especially after butchering the pig. It is hearty and works well even on cold days, but also when you need something sour and substantial. Tips and variations Tips If the bone is very salty, you can change the first water after the first 10 minutes of boiling. A lot of foam forms at the beginning, so it’s worth being attentive to keep the soup clear. It’s good for the egg with vinegar to be brought close to the temperature of the soup before being added to avoid curdling. Substitutes You can use a smoked bone from another meat (e.g., beef), but the taste will be different. The seasoning can be omitted or replaced with salt, to taste, or another soup spice. Variations For a richer taste, you can add other vegetables if you have them on hand: celery or parsnip. If you don’t want sourness from vinegar, the soup can also be soured with borscht, but the process remains the same. Serving ideas Serve hot, possibly with fresh bread or hot peppers if you like it spicy. Frequently asked questions What kind of smoked bone can I use? Usually, any smoked pork bone works, with or without a little meat on it. If there is some meat, the soup will be richer. How much vinegar should be added? Souring is done to taste. I usually add about 2-3 tablespoons, but some prefer more or less. The safest way is to add gradually and taste. Can I use just water or do I need broth? No separate broth is needed. The smoked bone will give all the necessary flavor to the soup. Can I add other vegetables? Yes, if you want, you can add parsnip or celery, but the basic recipe is with onion, carrot, and potatoes. Can I omit the egg? You can skip the egg if you want, but the soup will turn out clearer and less creamy. Nutritional values Approximately, a serving of soup (without bread) has around 200-250 kcal, with about 20-25 g of carbohydrates (from potatoes), 10-12 g of protein (from the bone and egg), and 8-10 g of fat (from meat and egg). Sodium may be high due to the smoked bone and seasoning. Values are approximate and can vary depending on the bone and quantities. Storage and reheating The soup keeps well in the fridge for 2-3 days in a covered container. It can be reheated over low heat on the stove. If it’s too thick after cooling, a little water can be added when reheating. Freezing is not recommended due to the potatoes, which become too soft when thawed.

Smoked bone potato soup

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