Sour cabbage soup with smoked meat

Name: Sour cabbage soup with smoked meat - Petronela O.
Ingredients: smoked ribs smoked sausage 1 onion 3 carrots 1/2 celery 1/4 bell pepper 3 potatoes 1 ripe tomato 250 g finely chopped sauerkraut 1 cup sour cream 1 egg yolk salt; pepper; bay leaf; fresh dill

Soups - Sour cabbage soup with smoked meat by Petronela O. - Recipia

Sour Cabbage Soup with Smoked Meat I vividly remember the first time I made this soup, with sour cabbage and smoked ribs, for a few foreign friends. Everyone was curious, and it turned out even better than I expected. I had never tried this combination before, but it quickly became one of my go-to recipes whenever I have pickled cabbage on hand. Quick Info Total time: approximately 2 hours Preparation time: 20 minutes Cooking time: 1 hour and 40 minutes Servings: 6 Difficulty: easy to medium Recipe type: traditional soup with smoked meat, perfect for lunch or dinner Ingredients - 700 g smoked ribs - 1 smoked sausage (about 200 g) - 1 medium onion - 3 carrots - 1/2 small celery root - 1/4 bell pepper - 3 potatoes - 1 ripe tomato - 250 g finely chopped sour cabbage - 1 cup sour cream (approximately 200-250 ml) - 1 egg yolk - 1-2 bay leaves - 2 tablespoons oil - fresh dill (optional) - salt and pepper Instructions 1. Rinse the smoked ribs and sausage under cold running water. Place them in a large pot with enough cold water to cover them well. 2. Bring the water to a boil. Skim off any foam if necessary. 3. Meanwhile, slice the sour cabbage finely. In a separate pot, heat the oil, add the cabbage and bay leaf, and sauté for 5-10 minutes over medium heat, stirring frequently. If the cabbage is too salty, you can quickly rinse it under cold water and squeeze out the excess. 4. After the smoked meat has boiled for a few minutes (about 30 minutes), add the sautéed cabbage to the pot. Let it simmer on low heat until the cabbage softens and the meat starts to pull away from the bone—about 40-50 minutes. 5. Peel and dice the onion, carrots, celery, and bell pepper. Once the cabbage and meat are well cooked, add the vegetables to the pot and continue boiling for another 20 minutes. 6. Dice the potatoes and tomato. The tomato can be easily peeled if you blanch it in boiling water for 30 seconds. Add them to the pot after the 20 minutes and cook for another 20-25 minutes, until all the vegetables are tender. 7. Remove the sausage to a cutting board and slice it, then return it to the soup. 8. In a separate bowl, mix the sour cream with the egg yolk. To prevent it from curdling, gradually add 4-5 tablespoons of hot soup while stirring continuously, then pour the mixture into the pot with the soup at the end, when it’s no longer boiling. 9. Adjust the salt and add pepper to taste. If you have fresh dill, chop it finely and sprinkle it on top at the end. I don't always add it. 10. Turn off the heat and let the soup sit for 10 minutes before serving. Why I Make This Recipe Often For me, this soup is very practical when I have sour cabbage and some smoked meat in the fridge. It’s made in a large pot and is enough for several servings, making it great for family or a meal with friends. The flavor is clear and hearty, and the recipe easily adapts to what I have at home. Tips and Variations Tips - If the cabbage is too salty or sour, you can rinse it beforehand. - The sour cream and yolk should not be added directly to boiling soup. It’s important to temper it with hot soup. - For a more intense flavor, let the soup sit for an hour before serving. Substitutions - Smoked ribs can be replaced with other smoked meats (ham hock, bacon, or even fresh pork, but the flavor will differ). - The sausage is not mandatory, but it adds extra flavor. - Dill can be replaced with parsley or omitted entirely. Variations - You can add a bit of sweet or spicy paprika to the cabbage if you want a more pronounced color. - For a richer version, add some smoked bacon at the beginning with the meat. - If you don’t want to use the yolk, just use sour cream or even full-fat yogurt. Serving Ideas - It goes well with homemade bread or polenta. - You can serve it with pickled hot peppers or fresh green ones. - A dollop of sour cream in the bowl for those who prefer it. Frequently Asked Questions 1. Can I use sweet cabbage instead of sour cabbage? Technically yes, but the flavor will be much milder, and the characteristic acidity will be missing. You can add a bit of vinegar at the end if you use sweet cabbage. 2. If I don’t have smoked meat, can I make the soup with just fresh meat? You can, but the smoked flavor will be completely absent. I still recommend using at least a little smoked meat if you want the classic aroma. 3. What should I do if the sour cream curdles? If the sour cream "clumps," the soup remains edible; only the appearance suffers. To avoid this, temper the sour cream well with hot soup and don’t add it when the soup is boiling. 4. How sour should the soup be? It depends on how sour the cabbage is and your taste. You can adjust it at the end with a little vinegar or lemon juice if you find it not sour enough. 5. What should I do if the soup turns out too salty? If the cabbage or meat was very salty, add more water and possibly a few extra potatoes, then boil for another 10-15 minutes. Nutritional Values Estimate per serving (out of 6): Calories: 350-400 kcal Protein: 18-20 g Fat: 25-30 g (depends on the sour cream and how fatty the meat is) Carbohydrates: 18-22 g Sour cabbage provides fiber and probiotics, smoked meat is a source of protein, and sour cream and egg yolk add fat and creaminess. The soup is nourishing but not among the most diet-friendly options. Storage and Reheating The sour cabbage soup with smoked meat stores well in the fridge for up to 3 days. The sour cream added at the end keeps well if you cool it quickly after serving. When reheating, heat slowly over low heat without letting it boil. If you want to freeze the soup, it’s better to do so without the sour cream and add the dairy only after thawing.

Preparation

- We wash the smoked meat (I had smoked ribs) and put it in cold water to boil. When it starts to boil, we add the cabbage that has been previously sautéed in oil and the bay leaf. We let it boil well until the cabbage softens and the meat is cooked. We add the diced vegetables, and after 20 minutes, we add the diced potatoes and the peeled and diced tomato. - Finally, when everything is well cooked, we add sour cream mixed with an egg yolk. To prevent it from curdling and clumping, we gradually add hot soup while continuously stirring. - At the end, optionally, we add finely chopped fresh dill. I didn't have any, so I left it out. Finally, we taste for salt and add pepper to taste. The sausage is removed and sliced.

Sour cabbage soup with smoked meat

Preparation

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