Vegetable soup with smoked bacon and cabbage juice

Vegetable soup with smoked bacon and sauerkraut juice - a comforting and flavorful recipe

Vegetable soup with smoked bacon and sauerkraut juice is a dish that combines simple, accessible ingredients with a wealth of flavors and textures. This recipe is not just a meal, but a true culinary tradition that brings a touch of nostalgia and comfort to every bowl. I encourage you to prepare it with love and share it with your loved ones!

Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Number of servings: 6-8

Your ingredients for a burst of flavors:
- 1 kg smoked bacon (choose a lean cut with plenty of meat)
- 4 large potatoes
- 2 carrots
- 4 large onions
- 200 g bell peppers and celery (from the freezer for added convenience)
- 4 L water
- 4 tablespoons vegetable tomato paste
- 1 L sauerkraut juice
- 1 bunch of fresh dill
- Dried and crushed tarragon (to taste)

Recipe preparation - step by step:
1. Preparing the bacon: Start by cutting the smoked bacon into pieces. Rinse the slices well under cold running water to remove excess salt and impurities. Then, place the bacon in a large pot with 1 L of water and bring to a boil. This first step is essential to remove toxins and reduce the saltiness of the meat. After it reaches boiling point, strain and rinse the bacon again.

2. Boiling the vegetables: Add the bacon back into the pot, this time with 3 L of water. Wait for it to reach boiling again. Meanwhile, peel the onion and carrots, then chop them finely. When the water starts boiling, add the onion and carrots, along with the frozen vegetables (bell peppers and celery). Boil everything for about 15-20 minutes, until the onion becomes translucent.

3. Adding the potatoes: Peel and cut the potatoes into medium-sized cubes. Add them to the pot and continue boiling until the potatoes start to soften, about 10 minutes.

4. Flavoring the soup: Now is the time to add the tomato paste and mix well. Let it boil for a few minutes to intensify the flavors. Then, add the sauerkraut juice and dried tarragon. This combination will give the soup that tangy and aromatic note that is so appreciated.

5. Finalizing: Let the soup boil for another 10 minutes. Turn off the heat and add the chopped fresh dill. This will add a special freshness to your dish.

6. Serving: The soup is served hot, with a slice of fresh bread on the side. If you wish, you can add a tablespoon of sour cream for an extra creaminess.

Practical tips:
- Calories and nutritional benefits: A serving of vegetable soup with smoked bacon contains approximately 250-300 calories, depending on the amount of meat and vegetables used. This soup is rich in essential vitamins and minerals, thanks to the fresh vegetables.
- Variations: You can add other vegetables of your choice, such as zucchini or green beans. Also, for an even richer taste, you can add some dried dill sprigs during cooking.
- Thickening the soup: If you prefer a thicker soup, you can add a beaten egg at the end, mixing well.

Frequently asked questions:
- Can I use a different type of pork meat instead of bacon? Sure! You can also use other types of smoked meat, such as shoulder or sausages.
- How can I adapt the recipe for a vegetarian version? You can omit the bacon and use a variety of vegetables, such as mushrooms, which will add a rich flavor. Replace the sauerkraut juice with water or vegetable broth.

This vegetable soup with smoked bacon and sauerkraut juice is not just a simple recipe, but a true celebration of flavors and culinary traditions. Don't hesitate to put your personal touch on the recipe and experiment with the ingredients you have on hand. I hope you enjoy every spoonful and create pleasant memories around the table with your loved ones!