Smoked Meat and Vegetable Soup has almost always been a staple on our holiday table or whenever we craved something hearty and sour. I've made it a habit to prepare it whenever I find good smoked meat, and if I'm lucky enough to have some pickled cabbage juice from a barrel, even better. It's the kind of soup where I don't complicate things with details, but I do stick to a few basic elements to ensure it's tasty every time.
Quick Info
Total Time: 1 hour 20 minutes
Preparation Time: 20 minutes
Cooking Time: about 1 hour
Servings: 6-8
Difficulty: easy
Recipe Type: soup, traditional, suitable for holiday meals or when you need a hearty main course
Ingredients
700 g smoked meat (pork belly)
3 carrots
1 parsley root
1 parsnip
1 large onion
3 potatoes
3 tomatoes
1 bell pepper
1 handful of green beans
1 tablespoon tomato paste
2 tablespoons oil
1 bunch of lovage
1 bunch of dill
1 liter pickled cabbage juice
noodles (optional)
salt
pepper
Preparation Method
1. Wash and peel all the vegetables. Chop the onion finely, and dice the carrots, parsley root, and parsnip. Cut the bell pepper into not-too-small pieces. Peel the potatoes and set them aside, also diced.
2. In a large pot, add the two tablespoons of oil and sauté the onion, carrot, parsley root, and parsnip over medium heat for 2-3 minutes. Stir frequently to prevent sticking.
3. Add 2-2.5 liters of water (depending on how sour you want the soup, considering the pickled cabbage juice will also be added). Let it boil for 15-20 minutes until the vegetables soften slightly.
4. Add the smoked meat cut into suitable pieces and the green beans. If the smoked meat is fatty, it’s a good idea to rinse it quickly before adding it to the soup. Once it starts boiling again, add the potatoes and continue to simmer for another 15-20 minutes.
5. When the potatoes are halfway cooked, add the diced tomatoes and the tablespoon of tomato paste. Let everything simmer for another 5 minutes.
6. Meanwhile, heat the pickled cabbage juice separately in a small pot. When it comes to a boil, pour it into the soup pot. The amount of cabbage juice can vary, so taste it before adding all of it to avoid making the soup too sour.
7. Adjust the seasoning with salt and pepper. Usually, the cabbage juice is quite salty, so be cautious with the salt.
8. Add the noodles at the end, about 5 minutes before turning off the heat, if you choose to include them.
9. Chop the herbs (lovage and dill) and add them at the end. Let the soup come to a brief boil again, then turn off the heat.
10. Serve the soup hot, with sour cream or hot peppers, depending on your preference.
Why I Make This Recipe Often
This recipe is quick and doesn’t require much attention. It’s filling, with accessible ingredients, and the tangy flavor from the pickled cabbage makes a difference, especially after a heavy meal or when craving something traditional.
Tips and Variations
Tips
- Rinse the smoked meat beforehand, especially if it’s very salty or heavily smoked.
- If you don’t have pickled cabbage juice, you can use sour borscht.
- Use larger diced potatoes to prevent them from falling apart.
- Don’t overdo the herbs while cooking; add them at the end for a fresh aroma.
Substitutions
- Pickled cabbage juice can be replaced with sour borscht, adjusting to taste.
- Green beans can be omitted if you don’t have them, or you can use green peas instead.
- If you can’t find pork belly, other types of smoked meat will work, but the flavor may vary slightly.
Variations
- You can add a little noodles, but it’s also good without them.
- If you don’t have fresh tomatoes, canned tomatoes or just tomato paste will work too.
Serving Ideas
- Serve with a spoonful of sour cream and hot peppers on the side.
- Homemade bread is the perfect accompaniment to this soup.
- It can also be enjoyed the next day, gently reheated if stored in the refrigerator.
Frequently Asked Questions
Do I need to boil the smoked meat before adding it to the soup?
It’s not necessary if it’s fresh smoked pork belly. If it’s too salty, you can boil it separately for a few minutes and discard the water.
Can raw pork smoked meat be used?
You can use it, but the final taste will be different, less intense. It’s preferable for it to be smoked.
How sour should the soup be?
The sourness depends on the pickled cabbage juice and personal taste. Start with a smaller amount, taste, and then add more if needed.
What type of noodles works best?
Any short, thin noodles that cook quickly will do.
If I don’t have lovage, can I use another herb?
Lovage provides a distinctive flavor, but if you don’t have it, you can use parsley, even though it won’t be the same.
Nutritional Values (Estimates)
One serving has about 250-300 kcal.
Protein: 12-15 g
Fat: 12-18 g (depending on the type of smoked meat and added sour cream)
Carbohydrates: 20-25 g
Fiber: 3-4 g
Sodium: quite high, especially from the smoked meat and pickled cabbage juice.
Values are approximate and can vary based on the type of smoked meat, the ratio of vegetables, and whether sour cream is added.
Storage and Reheating
The soup can be stored in the refrigerator, in a pot with a lid, for up to 2-3 days. When reheating, bring it to a boil, but don’t leave it on the heat for too long to avoid breaking down the vegetables. After the second day, taste before serving, as the pickled cabbage juice may become more intense. Long-term storage or freezing is not recommended.
Quick Info
Total Time: 1 hour 20 minutes
Preparation Time: 20 minutes
Cooking Time: about 1 hour
Servings: 6-8
Difficulty: easy
Recipe Type: soup, traditional, suitable for holiday meals or when you need a hearty main course
Ingredients
700 g smoked meat (pork belly)
3 carrots
1 parsley root
1 parsnip
1 large onion
3 potatoes
3 tomatoes
1 bell pepper
1 handful of green beans
1 tablespoon tomato paste
2 tablespoons oil
1 bunch of lovage
1 bunch of dill
1 liter pickled cabbage juice
noodles (optional)
salt
pepper
Preparation Method
1. Wash and peel all the vegetables. Chop the onion finely, and dice the carrots, parsley root, and parsnip. Cut the bell pepper into not-too-small pieces. Peel the potatoes and set them aside, also diced.
2. In a large pot, add the two tablespoons of oil and sauté the onion, carrot, parsley root, and parsnip over medium heat for 2-3 minutes. Stir frequently to prevent sticking.
3. Add 2-2.5 liters of water (depending on how sour you want the soup, considering the pickled cabbage juice will also be added). Let it boil for 15-20 minutes until the vegetables soften slightly.
4. Add the smoked meat cut into suitable pieces and the green beans. If the smoked meat is fatty, it’s a good idea to rinse it quickly before adding it to the soup. Once it starts boiling again, add the potatoes and continue to simmer for another 15-20 minutes.
5. When the potatoes are halfway cooked, add the diced tomatoes and the tablespoon of tomato paste. Let everything simmer for another 5 minutes.
6. Meanwhile, heat the pickled cabbage juice separately in a small pot. When it comes to a boil, pour it into the soup pot. The amount of cabbage juice can vary, so taste it before adding all of it to avoid making the soup too sour.
7. Adjust the seasoning with salt and pepper. Usually, the cabbage juice is quite salty, so be cautious with the salt.
8. Add the noodles at the end, about 5 minutes before turning off the heat, if you choose to include them.
9. Chop the herbs (lovage and dill) and add them at the end. Let the soup come to a brief boil again, then turn off the heat.
10. Serve the soup hot, with sour cream or hot peppers, depending on your preference.
Why I Make This Recipe Often
This recipe is quick and doesn’t require much attention. It’s filling, with accessible ingredients, and the tangy flavor from the pickled cabbage makes a difference, especially after a heavy meal or when craving something traditional.
Tips and Variations
Tips
- Rinse the smoked meat beforehand, especially if it’s very salty or heavily smoked.
- If you don’t have pickled cabbage juice, you can use sour borscht.
- Use larger diced potatoes to prevent them from falling apart.
- Don’t overdo the herbs while cooking; add them at the end for a fresh aroma.
Substitutions
- Pickled cabbage juice can be replaced with sour borscht, adjusting to taste.
- Green beans can be omitted if you don’t have them, or you can use green peas instead.
- If you can’t find pork belly, other types of smoked meat will work, but the flavor may vary slightly.
Variations
- You can add a little noodles, but it’s also good without them.
- If you don’t have fresh tomatoes, canned tomatoes or just tomato paste will work too.
Serving Ideas
- Serve with a spoonful of sour cream and hot peppers on the side.
- Homemade bread is the perfect accompaniment to this soup.
- It can also be enjoyed the next day, gently reheated if stored in the refrigerator.
Frequently Asked Questions
Do I need to boil the smoked meat before adding it to the soup?
It’s not necessary if it’s fresh smoked pork belly. If it’s too salty, you can boil it separately for a few minutes and discard the water.
Can raw pork smoked meat be used?
You can use it, but the final taste will be different, less intense. It’s preferable for it to be smoked.
How sour should the soup be?
The sourness depends on the pickled cabbage juice and personal taste. Start with a smaller amount, taste, and then add more if needed.
What type of noodles works best?
Any short, thin noodles that cook quickly will do.
If I don’t have lovage, can I use another herb?
Lovage provides a distinctive flavor, but if you don’t have it, you can use parsley, even though it won’t be the same.
Nutritional Values (Estimates)
One serving has about 250-300 kcal.
Protein: 12-15 g
Fat: 12-18 g (depending on the type of smoked meat and added sour cream)
Carbohydrates: 20-25 g
Fiber: 3-4 g
Sodium: quite high, especially from the smoked meat and pickled cabbage juice.
Values are approximate and can vary based on the type of smoked meat, the ratio of vegetables, and whether sour cream is added.
Storage and Reheating
The soup can be stored in the refrigerator, in a pot with a lid, for up to 2-3 days. When reheating, bring it to a boil, but don’t leave it on the heat for too long to avoid breaking down the vegetables. After the second day, taste before serving, as the pickled cabbage juice may become more intense. Long-term storage or freezing is not recommended.