Smoked meat soup with meatballs and cabbage juice

Smoked meat soup with meatballs and sauerkraut juice is a traditional recipe, full of flavor, that brings warmth and comfort on cold winter days. This rich and hearty soup is highly appreciated in many households, having a distinct aroma and a consistency that embraces your senses. In this guide, I will walk you step by step through the process of preparing this delicacy, offering you some useful tips to achieve a perfect result.

Total preparation time: 2 hours
Number of servings: 6-8

Ingredients

- 1 yellow onion
- 1 carrot
- 1 piece of parsnip
- 1 piece of parsley root
- 50 g celery slice
- 1 red bell pepper
- 1 leek
- 2-3 tablespoons sunflower oil
- 300 g smoked meat (pork hock)
- 300 g pork (diced)
- 2-3 bay leaves
- 5-6 peppercorns
- 2 coriander seeds
- 1 teaspoon sweet paprika
- 1 teaspoon dried thyme
- 1500 ml sauerkraut juice
- 2-3 red potatoes

For meatballs:
- 150 g pork belly
- 150 g beef
- 50 g rice
- 1 small onion
- 1 teaspoon sweet paprika
- Iodized salt, to taste
- Freshly ground pepper, to taste
- 1 egg

Step by Step

Step 1: Preparing the ingredients
Start by cleaning and finely chopping all the vegetables. Make sure to use a fresh bunch of parsley and a quality onion, as these will influence the flavor of your soup. If you have it on hand, you can also add some celery leaves for extra flavor.

Step 2: Sautéing the vegetables
In a pot of about 5000 ml, heat the sunflower oil over low heat. Add the chopped vegetables and the diced pork. Let them sauté for about 10 minutes, stirring occasionally to prevent sticking. This stage will help release the flavors from the vegetables.

Step 3: Boiling the smoked meat
In another pot, place the smoked meat to boil in cold water. Boil for 30 minutes over medium heat until the meat becomes tender. After boiling, remove the meat from the water, let it cool slightly, then cut it into cubes.

Step 4: Combining the ingredients
Add the diced smoked meat to the pot with the vegetables. Also add bay leaves, peppercorns, and coriander seeds. Let the ingredients simmer over low heat for about 30 minutes, partially covering the pot with a lid. This step will allow the flavors to combine and intensify.

Step 5: Preparing the meatballs
Meanwhile, prepare the meatballs. Finely chop the onion and sauté it in a pan with a little oil until it becomes translucent. Add the rice, mixing well, then season with salt, pepper, and sweet paprika. Let the mixture cool, then combine it with the minced pork and beef. Add an egg and knead the mixture well until it becomes homogeneous.

Step 6: Boiling the meatballs
Form the meatballs from the obtained mixture and add them to the pot with the soup, along with the diced potatoes. Let everything simmer on low heat for 15 minutes or until the meatballs are cooked.

Step 7: Adding the sauerkraut juice
Once all the ingredients are cooked, bring the sauerkraut juice to a boil in another pot. Add it to the pot with the soup and let it boil for another 10 minutes. This step will give the soup a tangy and fresh taste.

Serving
Serve the soup hot, with sour cream or hot peppers, according to preference. You can also add some croutons for extra texture.

Final notes
This smoked meat soup recipe with meatballs and sauerkraut juice is perfect for winter meals, bringing a touch of nostalgia and warmth to every bowl. You can adapt the recipe and add other vegetables, such as zucchini or green beans, to give it a personal touch.

Calories and nutritional benefits
This soup is an excellent source of protein due to the meat and meatballs, while the vegetables provide valuable vitamins and minerals. One serving has approximately 350-400 calories, depending on the amount of meat and oil used.

Frequently asked questions

1. What type of meat can I use?
You can use combinations of pork and beef, but also chicken or turkey for a lighter version.

2. Can I make the meatballs healthier?
You can replace the rice with quinoa or omit the rice completely and use only meat and vegetables.

3. How can I store the soup for longer?
The soup keeps very well in the refrigerator for 2-3 days. You can freeze it for later use, but keep in mind that the texture of the meatballs may change after thawing.

Now that you have all the necessary information, I can only wish you good luck in cooking and enjoy your meal! This soup will surely become a family favorite on cold days.