I have made smoked pork soup several times when it's cold outside and I craved something hearty. Smoked pork is easy to find in winter, and if you have a good piece, it results in a soup with a deep and rich flavor. What I like most is that it's a straightforward recipe but with a lot of satisfaction at the table. It goes very well for lunch after a chilly day.
Quick Info
Total time: about 2 hours
Preparation time: 15-20 minutes
Cooking time: 1.5 - 2 hours (depends on the meat)
Servings: 6-8, depending on the size of the meat pieces and how much broth you add
Difficulty: easy to medium, no complicated techniques needed
Type: traditional winter soup with smoked meat
Ingredients
600-700 g smoked pork belly (found at the butcher, sometimes packaged, contains meat and bone, moderately smoked)
400 g vegetables (carrot, potato, celery, parsnip, red and green bell pepper)
2 medium onions
2 eggs
3-4 tablespoons sour cream
Vinegar (to taste, for seasoning the soup)
Salt (to taste, only if needed, smoked meat is often salty)
Lovage (optional, for sprinkling at the end)
Preparation steps
1. Cut the smoked pork into suitable pieces, so they fit easily in the pot and you can remove the meat from the bone later. Wash the pieces well in warm water, not cold. I especially insist on this if it's traditionally smoked, as it can leave soot marks.
2. Place the washed pork in a large pot and pour 3-4 liters of cold water over the meat. Turn on the heat and let it come to a boil. At first, it will foam, so don't leave the pot unattended.
3. Skim off the foam several times with a skimmer or spoon until the broth is clear. Do not add anything else at this stage.
4. When the meat is almost cooked – usually after 60-70 minutes, depending on how thick the bones are and how much meat is on them – prepare the vegetables. Cut the carrot, parsnip, celery, potato, and pepper into suitable cubes. You can chop the onion finely or leave it larger if you plan to remove it at the end.
5. Add the chopped vegetables and onions to the pot over the smoked meat. If necessary, add warm water to ensure there is enough liquid, but without diluting the flavor too much. Let it simmer for another 30 minutes until all the vegetables are soft but not mushy.
6. Taste the broth. The smoked pork is salty, but if more salt is needed, you can add it now. If you used heavily smoked pork, be cautious with the salt.
7. When the meat and vegetables are cooked, turn off the heat.
8. In a bowl, beat the two eggs well with vinegar (I usually add about two to three tablespoons, but it depends on your preference) and 3-4 tablespoons of sour cream. The mixture should be homogeneous.
9. Using a ladle, take some hot broth from the pot and pour it over the egg and sour cream mixture, stirring constantly to temper the mixture and prevent the eggs from curdling. Add 3-4 ladles, then pour everything back into the pot, stirring gently.
10. Sprinkle fresh or dried lovage on top if you like. I always add it; it gives the soup a unique flavor.
Why I make this recipe often
It is a hearty soup, perfect for cold days. The smoked pork gives a strong flavor without needing additional ingredients. The ingredients are simple, available throughout winter, and the soup keeps well in the fridge.
Tips and variations
Tips
- If the pork is very salty, it’s worth soaking it in cold water for 1-2 hours, changing the water once, before boiling.
- The meat will be more tender if you simmer it gently; don’t rush the process.
- If the broth is too fatty, you can easily skim off the fat with a spoon at the end.
Substitutions
- You can use other smoked meat with bone, such as pork shank or small hock, if you don’t have pork belly.
- Vinegar can be replaced with lemon juice if you prefer a milder taste.
Variations
- For a greener soup, add parsley leaves at the end, or even a hot pepper if you prefer it slightly spicy.
- You can skip the potato if you want a more classic soup, just with root vegetables.
Serving ideas
- Serve hot, with sour cream on the side and fresh bread. Some add hot peppers at the table.
Frequently asked questions
How long should the smoked pork boil?
It depends on how thick the bones are and how much meat is on them, but it usually takes between 60 and 90 minutes until the meat becomes tender.
Can I add the vegetables at the same time as the meat?
I do not recommend it because the vegetables will overcook and become mushy. It's best to add them after the meat is nearly done.
How do I know when to add salt?
After the meat has boiled and you have tasted the broth. Smoked pork is sometimes quite salty, so don’t rush with the salt.
Can I use raw pork belly instead of smoked?
You can, but it won’t have the same distinctive flavor. The smoky note is important for this recipe.
Can I use only sour cream and not add eggs for seasoning?
Yes, you can season only with sour cream, but the consistency will be slightly different, and the soup will be thinner.
Nutritional values
(Estimates for a medium portion)
- 250-300 kcal/portion (depends on how much meat is on the bones and how much sour cream you use)
- Protein: 16-20 g
- Fat: 14-20 g (varies depending on the meat)
- Carbohydrates: 10-15 g
These are indicative values. The soup with smoked pork is richer in fat due to the meat and sour cream but also has solid protein.
Storage and reheating
The soup keeps well in the fridge for 2-3 days, covered. When reheating, it’s best to do it over low heat and stir gently so that the sour cream doesn’t curdle. I do not recommend freezing it, as the sour cream and egg in the seasoning may change texture. If there is a lot of meat left on the bones, it can be deboned and used in the soup for the next meal.
Quick Info
Total time: about 2 hours
Preparation time: 15-20 minutes
Cooking time: 1.5 - 2 hours (depends on the meat)
Servings: 6-8, depending on the size of the meat pieces and how much broth you add
Difficulty: easy to medium, no complicated techniques needed
Type: traditional winter soup with smoked meat
Ingredients
600-700 g smoked pork belly (found at the butcher, sometimes packaged, contains meat and bone, moderately smoked)
400 g vegetables (carrot, potato, celery, parsnip, red and green bell pepper)
2 medium onions
2 eggs
3-4 tablespoons sour cream
Vinegar (to taste, for seasoning the soup)
Salt (to taste, only if needed, smoked meat is often salty)
Lovage (optional, for sprinkling at the end)
Preparation steps
1. Cut the smoked pork into suitable pieces, so they fit easily in the pot and you can remove the meat from the bone later. Wash the pieces well in warm water, not cold. I especially insist on this if it's traditionally smoked, as it can leave soot marks.
2. Place the washed pork in a large pot and pour 3-4 liters of cold water over the meat. Turn on the heat and let it come to a boil. At first, it will foam, so don't leave the pot unattended.
3. Skim off the foam several times with a skimmer or spoon until the broth is clear. Do not add anything else at this stage.
4. When the meat is almost cooked – usually after 60-70 minutes, depending on how thick the bones are and how much meat is on them – prepare the vegetables. Cut the carrot, parsnip, celery, potato, and pepper into suitable cubes. You can chop the onion finely or leave it larger if you plan to remove it at the end.
5. Add the chopped vegetables and onions to the pot over the smoked meat. If necessary, add warm water to ensure there is enough liquid, but without diluting the flavor too much. Let it simmer for another 30 minutes until all the vegetables are soft but not mushy.
6. Taste the broth. The smoked pork is salty, but if more salt is needed, you can add it now. If you used heavily smoked pork, be cautious with the salt.
7. When the meat and vegetables are cooked, turn off the heat.
8. In a bowl, beat the two eggs well with vinegar (I usually add about two to three tablespoons, but it depends on your preference) and 3-4 tablespoons of sour cream. The mixture should be homogeneous.
9. Using a ladle, take some hot broth from the pot and pour it over the egg and sour cream mixture, stirring constantly to temper the mixture and prevent the eggs from curdling. Add 3-4 ladles, then pour everything back into the pot, stirring gently.
10. Sprinkle fresh or dried lovage on top if you like. I always add it; it gives the soup a unique flavor.
Why I make this recipe often
It is a hearty soup, perfect for cold days. The smoked pork gives a strong flavor without needing additional ingredients. The ingredients are simple, available throughout winter, and the soup keeps well in the fridge.
Tips and variations
Tips
- If the pork is very salty, it’s worth soaking it in cold water for 1-2 hours, changing the water once, before boiling.
- The meat will be more tender if you simmer it gently; don’t rush the process.
- If the broth is too fatty, you can easily skim off the fat with a spoon at the end.
Substitutions
- You can use other smoked meat with bone, such as pork shank or small hock, if you don’t have pork belly.
- Vinegar can be replaced with lemon juice if you prefer a milder taste.
Variations
- For a greener soup, add parsley leaves at the end, or even a hot pepper if you prefer it slightly spicy.
- You can skip the potato if you want a more classic soup, just with root vegetables.
Serving ideas
- Serve hot, with sour cream on the side and fresh bread. Some add hot peppers at the table.
Frequently asked questions
How long should the smoked pork boil?
It depends on how thick the bones are and how much meat is on them, but it usually takes between 60 and 90 minutes until the meat becomes tender.
Can I add the vegetables at the same time as the meat?
I do not recommend it because the vegetables will overcook and become mushy. It's best to add them after the meat is nearly done.
How do I know when to add salt?
After the meat has boiled and you have tasted the broth. Smoked pork is sometimes quite salty, so don’t rush with the salt.
Can I use raw pork belly instead of smoked?
You can, but it won’t have the same distinctive flavor. The smoky note is important for this recipe.
Can I use only sour cream and not add eggs for seasoning?
Yes, you can season only with sour cream, but the consistency will be slightly different, and the soup will be thinner.
Nutritional values
(Estimates for a medium portion)
- 250-300 kcal/portion (depends on how much meat is on the bones and how much sour cream you use)
- Protein: 16-20 g
- Fat: 14-20 g (varies depending on the meat)
- Carbohydrates: 10-15 g
These are indicative values. The soup with smoked pork is richer in fat due to the meat and sour cream but also has solid protein.
Storage and reheating
The soup keeps well in the fridge for 2-3 days, covered. When reheating, it’s best to do it over low heat and stir gently so that the sour cream doesn’t curdle. I do not recommend freezing it, as the sour cream and egg in the seasoning may change texture. If there is a lot of meat left on the bones, it can be deboned and used in the soup for the next meal.