Pickled cucumber soup with smoked bacon

Pickled cucumber soup with smoked ham

Pickled cucumber soup with smoked ham is a traditional recipe that brings a unique and comforting taste to every bowl. This soup is perfect for cool days when we crave something warm and savory. The combination of fresh vegetables and smoked ham offers an unmistakable aroma, while the pickled cucumbers add a note of freshness and acidity. It is a simple recipe, yet it has a remarkable impact, easy to prepare and does not require special skills in the kitchen.

Total preparation time: 1 hour
Preparation time: 20 minutes
Cooking time: 40 minutes
Number of servings: 6

Ingredients:
- 2 jars of pickled cucumbers (approximately 500 g)
- 500 g smoked ham
- 800 g potatoes
- 400 g carrots
- 1 zucchini
- 1 bell pepper
- 2 green bell peppers
- 2 onions
- 2 bunches of dill
- Oil for sautéing
- Salt, to taste

Step-by-step preparation:

1. Preparing the vegetables: Start by washing all the vegetables well. Peel the onions, carrots, potatoes, and zucchini. Cut the onion and bell pepper into small cubes, slice or cube the carrots and zucchini, and cube the potatoes. It is important that all the vegetables are cut evenly to ensure even cooking.

2. Cutting the ham: Cut the smoked ham into medium-sized cubes. This will add a rich flavor and smoky aroma to the soup.

3. Sautéing the vegetables: In a large pot, add a few tablespoons of oil and heat it over medium heat. Add the onion and bell pepper and sauté them for 3-4 minutes until the onion becomes translucent. Then add the carrots and cubes of smoked ham, continuing to sauté everything for 5-6 minutes, stirring occasionally.

4. Adding the potatoes: Once the vegetables have softened, add the diced potatoes and mix well. Cover everything with water (approximately 2 liters) and let it boil over medium heat. The soup will develop a wonderful aroma as the vegetables release their juices.

5. Incorporating the pickled cucumbers: After about 20 minutes, when the potatoes are almost cooked, add the sliced pickled cucumbers and the juice from the jar. This step is crucial, as the cucumber juice will give the soup that distinctive note of acidity.

6. Seasoning: Cook the soup for another 5-10 minutes, constantly checking the consistency of the vegetables. Season with salt to taste, but remember that the smoked ham is already salty, so be careful not to overdo it.

7. Finalizing: Finally, add the chopped fresh dill and turn off the heat. The dill will add a fresh aroma and perfectly complement the taste of the soup.

8. Serving: This soup is served hot, topped with a spoonful of yogurt, which will add a creamy note and balance the acidity of the pickled cucumbers. You can also add some croutons for extra texture.

Helpful tips:
- If you prefer a heartier soup, you can add other vegetables such as celery or parsley.
- For a vegetarian version, you can replace the smoked ham with smoked wood or smoked spices, thus providing a similar taste.
- This soup can be stored in the refrigerator for 3 days, and the flavor will become even better as the flavors meld.

Nutritional benefits:
Pickled cucumber soup is rich in vitamins and minerals, thanks to the fresh vegetables. Pickled cucumbers contain natural probiotics that aid digestion. Additionally, the smoked ham adds essential proteins, and dill is a good source of antioxidants.

Frequently asked questions:
- Can I use store-bought pickled cucumbers? Yes, but make sure to choose a quality product with natural ingredients.
- What drinks pair well with this soup? A pale beer or a dry white wine pairs very well with the soup's flavors.
- Can I freeze the soup? It is better to avoid freezing, as the vegetables can change texture. However, if there is leftover soup, you can store it in the refrigerator and consume it in the following days.

Now that you have all the necessary information, you are ready to start cooking! Pickled cucumber soup with smoked ham is not just a recipe but an experience that brings together tradition and family at the table. Enjoy your meal!