Spinach soup with pickled cabbage juice

Name: Spinach soup with pickled cabbage juice
Ingredients: 800 g frozen spinach; 1 carrot; 1 parsley root; 2 onions; 4 potatoes; 300 g homemade bacon; 3-400 ml homemade tomato broth; 500 ml sauerkraut juice; 2 l meat (vegetable) soup; 2-3 cloves of garlic; 1-2 small tomatoes; 100 g flour pasta; lovage; fresh parsley; green marjoram; salt; pepper.

Savory - Spinach soup with pickled cabbage juice by Teona I. - Recipia

Spinach Soup with Sauerkraut Juice: An Explosion of Flavors and Tradition Spinach soup with sauerkraut juice is one of those recipes that evokes pleasant childhood memories, serving as a comforting dish full of nutrients and flavor. This soup not only perfectly combines the ingredients but also offers a delightful play of textures and tastes that makes it a true delicacy. While spinach is commonly used in various dishes, in this recipe, it takes center stage, and the sauerkraut juice adds a tangy element that perfectly balances the flavor. Get ready to discover how to make a delicious soup step by step! Preparation time: 30 minutes Cooking time: 40 minutes Total time: 1 hour and 10 minutes Servings: 6 Necessary ingredients: - 800 g frozen spinach (preferably high quality) - 1 large carrot - 1 parsley root - 2 medium onions - 4 potatoes (preferably starchy) - 300 g smoked pork belly (ideally homemade) - 300-400 ml tomato puree (preferably homemade) - 500 ml sauerkraut juice - 2 liters meat broth (or vegetable broth, according to preference) - 2-3 garlic cloves - 1-2 small tomatoes (optional) - 100 g pasta - Green garlic, fresh parsley, and dill (for garnish) - Salt and pepper, to taste - Sunflower or olive oil, for frying Ingredient details: - Spinach: An excellent source of vitamins and minerals, including iron, calcium, and vitamins A and K. If using frozen spinach, ensure it is of good quality for a more intense flavor. - Smoked pork belly: Adds flavor and a smoky taste to the soup. If you prefer, you can substitute it with bacon or chicken. - Sauerkraut juice: Not only provides a sour taste but also offers digestive benefits due to the probiotics it contains. Step-by-step instructions: 1. Thawing the spinach: It is essential that frozen spinach is properly thawed. Place it in a colander and let it thaw for a few hours, preferably overnight. This will allow excess water to drain and help achieve a thicker soup. 2. Preparing the vegetables: Peel and chop the carrot, parsley root, onion, and potatoes. You can dice them or grate them, depending on your preference. The onion can be left whole for a milder flavor, but I recommend chopping it for even distribution of flavors. 3. Frying the pork belly: In a large pot, heat a little oil (about 2-3 tablespoons) and add the sliced pork belly. Sauté it lightly until golden and fragrant. This will create a flavorful base for the soup. 4. Adding the vegetables: Once the pork belly is cooked, add the grated carrot and mix well. Allow it to sauté for a few minutes until the oil takes on a yellow hue. Then, add the onion and the other chopped vegetables. Stir to combine the flavors. 5. Including the garlic: Use a garlic press to add the garlic cloves to the mixture. Garlic adds a deep flavor and distinctive aroma, essential for any soup. 6. Adding the broth: Pour the meat or vegetable broth into the pot, ensuring all ingredients are covered. Cover the pot and let it simmer for 20 minutes. If necessary, add more water to achieve the desired consistency. 7. Including the spinach: After the vegetables have cooked well, add the thawed spinach (make sure it has been well-drained). Stir and let it simmer with the other ingredients. 8. Adding the tomato puree and sauerkraut juice: After about 10 minutes, add the tomato puree and sauerkraut juice. These ingredients will enhance the soup's flavor, providing a pleasant acidity. 9. Cooking the pasta: Boil the pasta separately according to the package instructions. Once done, rinse it with cold water and add it to the soup along with the chopped greens (green garlic, parsley, and dill). 10. Finalizing the dish: Let the soup simmer for a few more minutes, then taste and season with salt and pepper to your liking. If desired, you can also add chopped tomatoes for an extra touch of freshness. Serving: Spinach soup with sauerkraut juice is served hot, accompanied by a slice of fresh bread or polenta. You can add some toasted bread croutons on top for added texture. Practical tips: - If you want a vegan version, omit the pork belly and use vegetable broth. - You can experiment with other vegetables like celery or bell peppers, which will add even more flavor diversity. - The soup can be stored in the refrigerator for 3-4 days and tastes even better the next day when the flavors have melded perfectly. Nutritional values: A serving of spinach soup with sauerkraut juice contains approximately 250-300 calories, depending on the amount of pork belly and pasta added. This soup is rich in fiber, vitamins, and minerals, contributing to a healthy and balanced diet. Frequently asked questions: - Can I use fresh spinach instead of frozen? Absolutely! Fresh spinach should be washed and quickly boiled before being added to the soup. - Can I add other spices? Yes, herbs like basil or thyme can add an interesting note to the dish. - How can I make the soup spicier? Add a pinch of chili pepper or paprika to give it a spicier flavor. Spinach soup with sauerkraut juice is a perfect choice for a comforting meal that combines tradition with health. Enjoy every spoonful and savor the delicious flavors that will warm your soul! Bon appétit!