Green salad soup with smoked meat - a recipe full of comfort and nostalgia
Green salad soup with smoked meat is one of those dishes that takes us back to childhood, to Sunday family meals, and to the aromas of grandma's house. This recipe is not only comforting but also an excellent choice for a nutritious meal. Let's explore together how to prepare this wonderful, flavorful soup.
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 60 minutes
Number of servings: 6
Ingredients needed:
- 1 red onion (or white, according to preference)
- 2 large carrots
- 2-3 heads of green salad (preferably medium-sized for a heartier soup)
- 6-7 pieces of smoked pork ribs (choose quality meat for an authentic taste)
- 3-4 ripe tomatoes (canned tomatoes can also be used, but fresh ones are ideal)
- 2 tablespoons of flour
- 5-6 tablespoons of olive oil (preferably extra virgin for a more intense flavor)
- 200 ml thick sour cream (for added creaminess)
- 200 ml sweet milk (helps to thin the sour cream)
- Garlic to taste (about 2-3 cloves, depending on preference)
- 1 egg + 1 yolk
- Salt and pepper to taste
Ingredient details:
Onion and carrots are the base of the flavors in the soup. The red onion adds a sweet taste, while the carrots provide a note of natural sweetness. The green salad is the main ingredient and gives the soup a fresh texture and vibrant color. The smoked ribs are essential for adding a deep, hearty flavor. The sour cream and milk create a pleasant contrast, enriching the soup.
Preparation technique:
1. Preparing the ingredients: Start by peeling the onion and carrots. Chop them finely so they cook evenly and integrate perfectly into the soup. The smoked ribs can be cut into smaller pieces for better distribution in the soup.
2. Boiling the base: In a large pot, add about 3 liters of water and bring to a boil with the onion, carrots, and smoked ribs. Let them simmer over low heat for 15-20 minutes to allow the flavors to develop.
3. Preparing the salad: Meanwhile, separate the salad leaf by leaf, wash it well under cold running water, and tear it into small pieces. This method helps avoid bitterness that can come from cutting with a knife.
4. Preparing the roux: In a pan, add the olive oil and flour. Stir constantly until the mixture turns slightly brown. This is the crucial step to avoid the taste of raw flour in the soup.
5. Adding tomatoes and sour cream: Once the roux has taken on a pleasant color, add the blended tomatoes and the sour cream thinned with milk. If the mixture is too thick, add 2 ladles of broth from the soup pot to thin it out. Let it boil for a few minutes.
6. Combining the ingredients: Once the soup base has boiled, add the roux mixture to the pot. When it starts to boil, add the torn salad and let it simmer over low heat for another 15 minutes. Adjust the taste with salt and pepper.
7. Finishing the soup: In a separate bowl, beat the egg and yolk with a pinch of salt. Take a ladle of hot soup and gradually add it to the egg mixture while stirring constantly to avoid coagulation. Then pour this mixture into the soup pot. Add crushed garlic to taste.
8. Serving: Let the soup cool for 2-3 minutes before serving. Personally, I enjoy it slightly warm, but you can adjust the temperature according to your preference.
Serving suggestions and variations:
- You can add toasted bread croutons for extra texture.
- A delicious variation would be to add a few slices of hot pepper to the roux for a spicy flavor.
- The soup pairs excellently with a slice of homemade bread or freshly made polenta.
Nutritional benefits:
This soup is an excellent source of vitamins and minerals due to the fresh vegetables, and the smoked ribs provide essential proteins. Olive oil brings healthy fatty acids, while the sour cream adds calcium.
Frequently asked questions:
1. Can I replace the ribs with a vegetarian alternative?
Yes, you can use plant-based smoked products or mushrooms for a similar taste.
2. Is the soup suitable for diets?
It is a healthy choice, but you should be mindful of the amounts of sour cream and oil.
3. How can I store the soup?
The soup stores well in the fridge for 2-3 days, but the flavor will intensify.
This green salad soup with smoked meat is more than just a recipe; it's a family story, a warm memory, and a dish that brings people together. Whether you prepare it for an everyday meal or a special occasion, it is guaranteed to bring smiles to the faces of your loved ones. Enjoy!
Green salad soup with smoked meat is one of those dishes that takes us back to childhood, to Sunday family meals, and to the aromas of grandma's house. This recipe is not only comforting but also an excellent choice for a nutritious meal. Let's explore together how to prepare this wonderful, flavorful soup.
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 60 minutes
Number of servings: 6
Ingredients needed:
- 1 red onion (or white, according to preference)
- 2 large carrots
- 2-3 heads of green salad (preferably medium-sized for a heartier soup)
- 6-7 pieces of smoked pork ribs (choose quality meat for an authentic taste)
- 3-4 ripe tomatoes (canned tomatoes can also be used, but fresh ones are ideal)
- 2 tablespoons of flour
- 5-6 tablespoons of olive oil (preferably extra virgin for a more intense flavor)
- 200 ml thick sour cream (for added creaminess)
- 200 ml sweet milk (helps to thin the sour cream)
- Garlic to taste (about 2-3 cloves, depending on preference)
- 1 egg + 1 yolk
- Salt and pepper to taste
Ingredient details:
Onion and carrots are the base of the flavors in the soup. The red onion adds a sweet taste, while the carrots provide a note of natural sweetness. The green salad is the main ingredient and gives the soup a fresh texture and vibrant color. The smoked ribs are essential for adding a deep, hearty flavor. The sour cream and milk create a pleasant contrast, enriching the soup.
Preparation technique:
1. Preparing the ingredients: Start by peeling the onion and carrots. Chop them finely so they cook evenly and integrate perfectly into the soup. The smoked ribs can be cut into smaller pieces for better distribution in the soup.
2. Boiling the base: In a large pot, add about 3 liters of water and bring to a boil with the onion, carrots, and smoked ribs. Let them simmer over low heat for 15-20 minutes to allow the flavors to develop.
3. Preparing the salad: Meanwhile, separate the salad leaf by leaf, wash it well under cold running water, and tear it into small pieces. This method helps avoid bitterness that can come from cutting with a knife.
4. Preparing the roux: In a pan, add the olive oil and flour. Stir constantly until the mixture turns slightly brown. This is the crucial step to avoid the taste of raw flour in the soup.
5. Adding tomatoes and sour cream: Once the roux has taken on a pleasant color, add the blended tomatoes and the sour cream thinned with milk. If the mixture is too thick, add 2 ladles of broth from the soup pot to thin it out. Let it boil for a few minutes.
6. Combining the ingredients: Once the soup base has boiled, add the roux mixture to the pot. When it starts to boil, add the torn salad and let it simmer over low heat for another 15 minutes. Adjust the taste with salt and pepper.
7. Finishing the soup: In a separate bowl, beat the egg and yolk with a pinch of salt. Take a ladle of hot soup and gradually add it to the egg mixture while stirring constantly to avoid coagulation. Then pour this mixture into the soup pot. Add crushed garlic to taste.
8. Serving: Let the soup cool for 2-3 minutes before serving. Personally, I enjoy it slightly warm, but you can adjust the temperature according to your preference.
Serving suggestions and variations:
- You can add toasted bread croutons for extra texture.
- A delicious variation would be to add a few slices of hot pepper to the roux for a spicy flavor.
- The soup pairs excellently with a slice of homemade bread or freshly made polenta.
Nutritional benefits:
This soup is an excellent source of vitamins and minerals due to the fresh vegetables, and the smoked ribs provide essential proteins. Olive oil brings healthy fatty acids, while the sour cream adds calcium.
Frequently asked questions:
1. Can I replace the ribs with a vegetarian alternative?
Yes, you can use plant-based smoked products or mushrooms for a similar taste.
2. Is the soup suitable for diets?
It is a healthy choice, but you should be mindful of the amounts of sour cream and oil.
3. How can I store the soup?
The soup stores well in the fridge for 2-3 days, but the flavor will intensify.
This green salad soup with smoked meat is more than just a recipe; it's a family story, a warm memory, and a dish that brings people together. Whether you prepare it for an everyday meal or a special occasion, it is guaranteed to bring smiles to the faces of your loved ones. Enjoy!