The first time I tried making this soup, I was in a rush, the kids were hungry, and the smoked meat had been sitting in the fridge for a couple of days. I don’t know why, but I always feel like soup with smoked meat cooks faster than anything else. I added mushrooms, some rice to make it filling, and by the time I chopped the bell pepper and leek, the whole kitchen already smelled great. One time I added too much salt; I still don’t know how that happened, but since then, I never skip the step of blanching the meat. Trust me, if you don’t blanch it, you’ll end up ruining the whole soup – and nobody wants a soup that tastes like brine.
Quickly, for those who want to know what they’re getting into: it takes about 20 minutes, maybe 30 if you’re moving slower and chatting on the phone. It makes around 6 hearty servings, but it also depends on how greedy everyone is at the table. This is a soup anyone can make; there’s nothing complicated about it, even if you’re a bit clumsy, as long as you have a little patience.
What I usually add:
- 500g of champignon mushrooms, sliced. They add volume, flavor, and that texture I love.
- 500g of smoked meat (it can be pork neck, ribs, or whatever you have on hand, just make sure it has a bit of fat). This is essential for flavor; it’s non-negotiable in this recipe.
- 1 leek (a decent-sized piece) – it gives a unique sweetness; otherwise, the soup can taste a bit flat.
- 1 red bell pepper, diced into small cubes, for appearance and a bit of flavor.
- 4 tablespoons of rice (about 60g, just enough to add consistency and fill you up).
- 2 tablespoons of oil – helps with browning and brings out the vegetables' flavor.
- 200ml of heavy cream, to finish the soup.
- 2 teaspoons of hot mustard – yes, it sounds strange, but otherwise, it lacks that “something,” and it doesn’t make it spicy, just enhances the flavor.
- Juice from one lemon (or at least half, if you don’t like it too sour), to balance everything out.
- Salt and pepper (to taste, be careful with the salt since the smoked meat is already salty).
- A bunch of fresh parsley (finely chopped, for garnish).
- 3 liters of water – to make it soup, not stew.
1. Start with the smoked meat. You must blanch it first: cut it into not-too-small pieces, put it in a pot of boiling water, let it sit for 2-3 minutes, then discard the water and rinse the meat. If you skip this step, you risk having soup that’s too salty or with a heavy smell.
2. In a large pot (I use an enameled one, but any will do), heat the oil and sauté the chopped leek and bell pepper until they soften a bit and become sweet. Don’t burn them; just enough to release their aroma.
3. Pour the 3 liters of water over the vegetables and bring to medium heat. Now add the rice, the blanched smoked meat, and the sliced mushrooms. Stir to prevent anything from sticking to the bottom.
4. Let it boil for about 15 minutes from the moment it starts bubbling. That’s enough, especially if you’re using pre-cooked meat or meat that isn’t tough.
5. In the meantime, prepare the cream in a bowl with the mustard and lemon juice. Mix them well. If you want, you can add a small ladle of hot soup here to “warm up” the cream, so it doesn’t curdle at the end.
6. When everything is ready, take the soup off the heat and temper it: add the cream and mustard mixture, and stir quickly and vigorously. Taste before adding more salt – the smoked meat might have added enough.
7. Finish with freshly ground pepper and chopped parsley. I like to add the parsley directly to the pot, but you can also serve it separately, according to taste.
I make this soup quite often, especially when I don’t want to spend an hour at the stove but still want something warm, filling, and that the kids will like. It’s one of the few soups where no one complains about the mushrooms. Plus, you can adapt it based on what you have in the fridge: if you don’t have leek, use onion. You can skip the rice and add some diced potatoes instead. I love how quick it is and that you don’t need expensive or hard-to-find ingredients. The smoked meat gives it all the personality, honestly. Sometimes I make a big batch and take some for lunch; it doesn’t spoil or change taste the next day.
Tips, variations, and serving ideas
Useful tips:
- Always blanch the smoked meat and rinse it well. Otherwise, the soup can turn out too salty or with a heavy, almost sour taste.
- Don’t overcook the rice; otherwise, it will break apart and turn mushy.
- If you don’t have heavy cream, mix two types (one lighter with one richer) or use Greek yogurt to prevent it from curdling in the soup.
- If you like heartier soups, you can double the amount of rice or add some fine noodles towards the end.
Substitutions and adaptations:
- For a gluten-free version, skip the rice and don’t replace it, or you can add some potatoes.
- Without meat – it won’t turn out quite the same, but if you want it vegetarian, add more mushrooms (including wild mushrooms if you have them), a plant-based smoked meat (available in stores), or a liquid smoke for flavor.
- The cream can be replaced with a richer plant-based milk or cashew cream, but it won’t have the same texture – still, for those who care about that, it works.
- For a lighter version, reduce the oil and use lean smoked meat, like tenderloin.
Variations:
- You can add a bit of dill or tarragon, but be aware that it completely changes the flavor.
- If you have wild mushrooms (porcini, chanterelles), it’s worth adding at least a few – it makes for a much more flavorful soup.
- For those who want extra sourness, vinegar can replace lemon, but be careful with the amount.
- The rice can be replaced with millet or even bulgur for a different texture.
Serving ideas:
- It pairs wonderfully with dark bread or some croutons sautéed in garlic.
- For those who like it spicy, serve with a side of hot pepper.
- Alongside a platter of raw vegetables or a simple red onion salad, it makes a complete meal.
- As part of a full menu, I see it as a good starter, followed by something lighter, like a lean roast or even simple pasta.
Frequently asked questions
Can the soup be made without cream?
Yes, it works, but it’s different. The cream gives it creaminess and cuts the strong flavor of the smoked meat. If you don’t want dairy, you can add a splash of plant-based milk or leave the soup clear.
Can it be made with canned or frozen mushrooms?
I don’t recommend canned ones – they have a different taste and texture, and they turn mushy. Frozen mushrooms work, just let them thaw a bit first and squeeze out the excess water.
Can I prepare it for fasting?
Yes, but it needs serious adaptation: no meat, just mushrooms and vegetables, more oil for sautéing, and plant-based cream. It’s not the same, but it can be tasty if you have patience and add more greens.
What should I do if the cream curdles when tempering?
You need to add a bit of hot soup over the cream before adding it to the pot so they reach the same temperature. If it still curdles, don’t panic – it won’t change the taste, just won’t look perfect.
How long does the soup last?
It keeps well in the fridge for 2-3 days without any issues. If you want it to last longer, don’t put the greens directly in the pot; keep them separate and add them only when serving.
How do I know how much salt to add if the smoked meat varies?
The best approach is to avoid adding salt until just before the end. Taste at the end, after the meat has boiled, and add more if you feel it’s needed. I’ve had the misfortune of ruining a pot with too much salt from “tricky” meat.
Nutritional values (approximate)
It’s not a diet soup, but it’s not a calorie bomb either. If you divide it into 6 servings, it’s about 230-250 calories per serving. That’s with lean meat and not too much extra cream. The protein comes from the meat (around 18-20g per serving), plus some from the rice and mushrooms. The fats depend a lot on how fatty the meat is and the type of cream, but let’s say around 10-15g. The rice adds carbohydrates, about 15-18g per serving. It’s a balanced soup if you don’t overdo it with the bread. It has fiber from the mushrooms and vegetables, no added sugar, and honestly, it keeps you full. If you skip the cream or use leaner meat, the calorie count drops significantly. It’s not hard to digest, but for those who have issues with salt, be careful with the smoked meat and always taste.
How to store and reheat
After it cools completely, I put it in a pot with a lid or a large container. In the fridge, it lasts 2-3 days without changing taste, but don’t leave the parsley in the soup if you want it to stay fresh; just add it when serving. It can also be frozen (without cream!), and when you want to reheat it, add the fresh cream then. When reheating, use low heat, stir constantly, and don’t boil it too hard, as the cream can curdle and the rice can turn mushy. If a film or fat forms on top, skim it off with a spoon and discard it. It also travels well in a thermos; it stays tasty for several hours.
Quickly, for those who want to know what they’re getting into: it takes about 20 minutes, maybe 30 if you’re moving slower and chatting on the phone. It makes around 6 hearty servings, but it also depends on how greedy everyone is at the table. This is a soup anyone can make; there’s nothing complicated about it, even if you’re a bit clumsy, as long as you have a little patience.
What I usually add:
- 500g of champignon mushrooms, sliced. They add volume, flavor, and that texture I love.
- 500g of smoked meat (it can be pork neck, ribs, or whatever you have on hand, just make sure it has a bit of fat). This is essential for flavor; it’s non-negotiable in this recipe.
- 1 leek (a decent-sized piece) – it gives a unique sweetness; otherwise, the soup can taste a bit flat.
- 1 red bell pepper, diced into small cubes, for appearance and a bit of flavor.
- 4 tablespoons of rice (about 60g, just enough to add consistency and fill you up).
- 2 tablespoons of oil – helps with browning and brings out the vegetables' flavor.
- 200ml of heavy cream, to finish the soup.
- 2 teaspoons of hot mustard – yes, it sounds strange, but otherwise, it lacks that “something,” and it doesn’t make it spicy, just enhances the flavor.
- Juice from one lemon (or at least half, if you don’t like it too sour), to balance everything out.
- Salt and pepper (to taste, be careful with the salt since the smoked meat is already salty).
- A bunch of fresh parsley (finely chopped, for garnish).
- 3 liters of water – to make it soup, not stew.
1. Start with the smoked meat. You must blanch it first: cut it into not-too-small pieces, put it in a pot of boiling water, let it sit for 2-3 minutes, then discard the water and rinse the meat. If you skip this step, you risk having soup that’s too salty or with a heavy smell.
2. In a large pot (I use an enameled one, but any will do), heat the oil and sauté the chopped leek and bell pepper until they soften a bit and become sweet. Don’t burn them; just enough to release their aroma.
3. Pour the 3 liters of water over the vegetables and bring to medium heat. Now add the rice, the blanched smoked meat, and the sliced mushrooms. Stir to prevent anything from sticking to the bottom.
4. Let it boil for about 15 minutes from the moment it starts bubbling. That’s enough, especially if you’re using pre-cooked meat or meat that isn’t tough.
5. In the meantime, prepare the cream in a bowl with the mustard and lemon juice. Mix them well. If you want, you can add a small ladle of hot soup here to “warm up” the cream, so it doesn’t curdle at the end.
6. When everything is ready, take the soup off the heat and temper it: add the cream and mustard mixture, and stir quickly and vigorously. Taste before adding more salt – the smoked meat might have added enough.
7. Finish with freshly ground pepper and chopped parsley. I like to add the parsley directly to the pot, but you can also serve it separately, according to taste.
I make this soup quite often, especially when I don’t want to spend an hour at the stove but still want something warm, filling, and that the kids will like. It’s one of the few soups where no one complains about the mushrooms. Plus, you can adapt it based on what you have in the fridge: if you don’t have leek, use onion. You can skip the rice and add some diced potatoes instead. I love how quick it is and that you don’t need expensive or hard-to-find ingredients. The smoked meat gives it all the personality, honestly. Sometimes I make a big batch and take some for lunch; it doesn’t spoil or change taste the next day.
Tips, variations, and serving ideas
Useful tips:
- Always blanch the smoked meat and rinse it well. Otherwise, the soup can turn out too salty or with a heavy, almost sour taste.
- Don’t overcook the rice; otherwise, it will break apart and turn mushy.
- If you don’t have heavy cream, mix two types (one lighter with one richer) or use Greek yogurt to prevent it from curdling in the soup.
- If you like heartier soups, you can double the amount of rice or add some fine noodles towards the end.
Substitutions and adaptations:
- For a gluten-free version, skip the rice and don’t replace it, or you can add some potatoes.
- Without meat – it won’t turn out quite the same, but if you want it vegetarian, add more mushrooms (including wild mushrooms if you have them), a plant-based smoked meat (available in stores), or a liquid smoke for flavor.
- The cream can be replaced with a richer plant-based milk or cashew cream, but it won’t have the same texture – still, for those who care about that, it works.
- For a lighter version, reduce the oil and use lean smoked meat, like tenderloin.
Variations:
- You can add a bit of dill or tarragon, but be aware that it completely changes the flavor.
- If you have wild mushrooms (porcini, chanterelles), it’s worth adding at least a few – it makes for a much more flavorful soup.
- For those who want extra sourness, vinegar can replace lemon, but be careful with the amount.
- The rice can be replaced with millet or even bulgur for a different texture.
Serving ideas:
- It pairs wonderfully with dark bread or some croutons sautéed in garlic.
- For those who like it spicy, serve with a side of hot pepper.
- Alongside a platter of raw vegetables or a simple red onion salad, it makes a complete meal.
- As part of a full menu, I see it as a good starter, followed by something lighter, like a lean roast or even simple pasta.
Frequently asked questions
Can the soup be made without cream?
Yes, it works, but it’s different. The cream gives it creaminess and cuts the strong flavor of the smoked meat. If you don’t want dairy, you can add a splash of plant-based milk or leave the soup clear.
Can it be made with canned or frozen mushrooms?
I don’t recommend canned ones – they have a different taste and texture, and they turn mushy. Frozen mushrooms work, just let them thaw a bit first and squeeze out the excess water.
Can I prepare it for fasting?
Yes, but it needs serious adaptation: no meat, just mushrooms and vegetables, more oil for sautéing, and plant-based cream. It’s not the same, but it can be tasty if you have patience and add more greens.
What should I do if the cream curdles when tempering?
You need to add a bit of hot soup over the cream before adding it to the pot so they reach the same temperature. If it still curdles, don’t panic – it won’t change the taste, just won’t look perfect.
How long does the soup last?
It keeps well in the fridge for 2-3 days without any issues. If you want it to last longer, don’t put the greens directly in the pot; keep them separate and add them only when serving.
How do I know how much salt to add if the smoked meat varies?
The best approach is to avoid adding salt until just before the end. Taste at the end, after the meat has boiled, and add more if you feel it’s needed. I’ve had the misfortune of ruining a pot with too much salt from “tricky” meat.
Nutritional values (approximate)
It’s not a diet soup, but it’s not a calorie bomb either. If you divide it into 6 servings, it’s about 230-250 calories per serving. That’s with lean meat and not too much extra cream. The protein comes from the meat (around 18-20g per serving), plus some from the rice and mushrooms. The fats depend a lot on how fatty the meat is and the type of cream, but let’s say around 10-15g. The rice adds carbohydrates, about 15-18g per serving. It’s a balanced soup if you don’t overdo it with the bread. It has fiber from the mushrooms and vegetables, no added sugar, and honestly, it keeps you full. If you skip the cream or use leaner meat, the calorie count drops significantly. It’s not hard to digest, but for those who have issues with salt, be careful with the smoked meat and always taste.
How to store and reheat
After it cools completely, I put it in a pot with a lid or a large container. In the fridge, it lasts 2-3 days without changing taste, but don’t leave the parsley in the soup if you want it to stay fresh; just add it when serving. It can also be frozen (without cream!), and when you want to reheat it, add the fresh cream then. When reheating, use low heat, stir constantly, and don’t boil it too hard, as the cream can curdle and the rice can turn mushy. If a film or fat forms on top, skim it off with a spoon and discard it. It also travels well in a thermos; it stays tasty for several hours.
Ingredients
500 g champignon mushrooms, 500 g smoked meat, 1 leek, 1 red bell pepper, 4 tablespoons rice, 2 tablespoons hot mustard, 2 tablespoons oil, 200 ml sour cream, 1 bunch fresh parsley, pepper, juice of one lemon, salt