I always chuckle when I think about the first time I made this soup – all the meat stuck to the pot, and I couldn’t find the peas, so I threw in some frozen ones, half still frozen. What a mess! And yet, it turned out better than I expected. After that, I kept tweaking it – adding an extra carrot here, a bit more greens there – until I reached this version that I can almost make on autopilot. It’s one of those dishes that goes with almost any meal, and I admit, it saves the day when you don’t feel like spending hours cooking but still want to put something good on your plate.
Speaking of time, including chopping and washing the vegetables, I think it takes about an hour and a bit – maybe an hour and a half if you move as slowly as I do. It yields about 6-7 generous portions, which is enough for a normal family or two days if it’s just you and someone else at home. It’s not hard at all, in my opinion. Just remember the order of the vegetables and don’t forget about the bacon; you don’t want it to boil too hard, or it will fall apart.
Why do I keep making it? Honestly, I love that it’s filling but not heavy, with that smoky flavor that warms your soul. Plus, you can use whatever you have left in the fridge – it’s one of those recipes where it’s hard to go wrong, and you can always find something to add. And, I don’t know why, but even those who aren’t big fans of vegetables will eat it without complaining; the bacon probably tricks them a bit. For me, it works for both lunch and dinner, and sometimes even for breakfast the next day, reheated with some hot peppers on the side.
To make sure I don’t forget anything, here’s the list of what you need. I’ve arrived at the following quantities after some trials:
- 400-500 g smoked bacon (you can use more, but I think this is enough)
- 1 medium carrot (not huge, as it makes it too sweet)
- 1 parsnip (also medium, about the same size as the carrot)
- a small piece of celery (70-80 g, grated, so it doesn’t overpower the rest)
- 2 bunches of green onions (sliced into rounds, including the greens)
- 1 small white onion (I mostly use it for flavor)
- 2 larger tomatoes (or canned if you don’t have fresh, about 250 g)
- 4 medium potatoes (so they don’t turn to mush when boiled)
- 50 g peas (fresh or frozen, not canned, as that makes it too sweet and soft)
- 50 g mushrooms (about 4-5 small champignons, cleaned and thinly sliced)
- fresh parsley (about ½ bunch, finely chopped at the end)
- 2 teaspoons Vegeta (if you don’t want it, use salt, but adjust at the end)
- black pepper to taste (I use about ½ teaspoon, freshly ground makes a difference)
- 1 tablespoon borscht at the end (or more, depending on how sour you want it)
- olive oil, about 3 tablespoons (for sautéing the vegetables, no more)
- enough water to cover everything comfortably (about 2.5 liters, I add more if it reduces)
Each ingredient really has a role, you should know. The bacon gives all the smoky flavor and salt – don’t add salt without tasting, as some bacons are super salty. The carrot and parsnip add sweetness and a bit of body to the soup. Celery… I don’t know why, but without it, it doesn’t have the same soup flavor. The green onions make a difference in aroma, while the white onion adds sweetness when boiled. The tomatoes add color and acidity. The potatoes fill you up and give it consistency. The peas and mushrooms add texture and a hint of flavor, but don’t overdo it, as they can dominate easily. The greens go in at the very end; otherwise, they lose their aroma. Vegeta and pepper are for seasoning, but in moderation. If you want it more sour, you can add more borscht, but start with one tablespoon and taste.
Let me tell you exactly how I make it, step by step, as I’ve memorized the order:
1. First and foremost, I cut the smoked bacon into fairly large pieces (about the size of a hungry bite, not too small, as they disintegrate when boiled). I put it in a large pot with cold water, enough to cover it and then some. I let it simmer on low heat and skim off the foam that forms on top. Usually, it takes about 20-25 minutes for the meat to start softening but not falling off the bone. If you have very salty bacon, I blanch it for 5 minutes in boiling water and discard the water, then add fresh water for boiling.
2. While the bacon is boiling, I prepare the vegetables. I chop the green and white onions finely (not completely, as they dissolve when boiled), slice the carrot and parsnip into rounds or half-moons, grate the celery, and chop the tomatoes into cubes (or peel them if I feel fancy). I clean the mushrooms with a damp cloth (if you wash them with too much water, they become spongy) and slice them thinly.
3. In a large frying pan (or deep pot), I heat the olive oil and toss in all the chopped vegetables – except for the potatoes, peas, and mushrooms, which I leave for later. I mix them over medium heat until they soften a bit and release their aroma. I don’t fry them too hard, just “sauté” them for 4-5 minutes to let their sweetness come out. At the end, I add the mushrooms, let them cook for 2 minutes to release their water, then turn off the heat.
4. I pour the sautéed vegetables over the bacon in the large pot, mix, and put it back on low heat. If needed, I add water to ensure everything is well covered.
5. I peel the potatoes and cut them into cubes about 2-3 cm (too small and they break apart, too large and they stay raw in the middle) and add them directly to the pot.
6. I also add the peas (if frozen, I put them in directly; if fresh, I blanch them for 2 minutes first; if canned, I add them towards the end so they don’t become mushy).
7. I add the Vegeta, pepper (if I know the bacon is salty, I add the Vegeta with caution), and let it simmer on low heat for about 30 minutes, covered. I stir occasionally to prevent the potatoes from sticking to the bottom. If the water reduces too much, I add a little bit at a time.
8. When the potatoes are nearly cooked (they should be easily pierced with a fork but not falling apart), I taste and adjust the salt. If I want it more sour, I add the borscht (which I warm up separately so it doesn’t “cut” the soup), and let it simmer for another 2-3 minutes.
9. I turn off the heat and sprinkle finely chopped parsley on top. I mix it and cover the pot for 10 minutes to let the flavors meld.
Tips, variations, and serving ideas
Tips and tricks:
- Don’t let the bacon boil too hard, as it will break apart and the soup will turn cloudy.
- The vegetables shouldn’t be fried, just lightly sautéed to release their flavor; otherwise, the soup becomes heavy.
- Large potatoes hold up better when boiled; smaller ones disintegrate quickly.
- When adding borscht, warm it up first; otherwise, it stops the boiling, and the vegetables won’t cook properly.
- Be careful with the Vegeta: if you have very salty bacon, it’s best not to add any at all; adjust with salt at the end.
Substitutions and adaptations:
- If you don’t have bacon, you can use another smoked meat, like ham hock or even smoked sausage, but the flavor will change a bit.
- You can skip the Vegeta and just use salt for a healthier version.
- For a diet or gluten-free option: omit the Vegeta (or use a gluten-free one), skip the potatoes (you can add more parsley root or cauliflower instead). Without bacon – you can make a simple vegetable soup.
- If you want more greens, you can add dill or lovage.
- If you don’t want borscht, you can sour it with lemon juice.
Variations:
- Instead of peas, you can use chopped green beans for a different texture.
- For a “fasting” version, leave out the smoked meat and increase the amount of mushrooms and peas.
- You can add red bell peppers for a splash of color and sweet flavor.
- For kids, I sometimes skip the pepper and use a little butter instead of oil; it makes it milder in taste.
Serving:
- It’s best served with a hearty dollop of sour cream right in the bowl.
- On the side, fresh or pickled hot peppers, depending on your preference.
- A slice of good bread, preferably homemade, completes the meal.
- If it’s for guests, you can add a fresh parsley leaf on top just for presentation.
Frequently Asked Questions
1. Does the bacon have to be smoked, or can it be raw?
You can use raw bacon, but honestly, it doesn’t have the same charm. The smoky flavor really ties the whole vegetable combination together; otherwise, the soup risks being bland. If you only have raw meat, try adding a little smoked meat, even a small piece.
2. Can I make this soup without potatoes?
Sure, you can replace the potatoes with more root vegetables (carrots, parsnips) or even noodles if you want a different texture. Cauliflower or zucchini also work, but add them towards the end so they don’t turn to mush.
3. How do I make it more sour or sweeter?
If you want it more sour, add borscht or lemon juice at the end, to taste. For a sweeter flavor, increase the amount of carrot and parsnip, but don’t overdo it, or it will taste like baby food.
4. Can I prepare it in advance for several days?
Yes, it keeps well in the fridge for 2-3 days, and it’s even better the next day. Just don’t leave the greens in the whole pot; add them only to the bowl you’re serving, or they’ll lose their aroma.
5. What do I do if I added too much salt or the bacon is too salty?
Add warm water gradually, let it simmer a bit more, and strain the broth if necessary. You can also add a few raw potato cubes to absorb some salt, then discard them before serving.
Nutritional values (approximate)
Per serving, this soup has about 180-200 kcal, most of which comes from the bacon and oil. The protein comes from the meat, about 12-15 g per serving, carbohydrates from the potatoes and carrots, adding about 18-22 g, and fats around 8-10 g (from the bacon and oil). Fiber is about 3-4 g, depending on how much peas and mushrooms you add. It’s not a calorie bomb, but it’s not exactly a strict diet dish either, especially if you add sour cream. Plus, it has plenty of vegetables, so it works for days when you want to trick yourself into thinking you’ve eaten healthily. The sodium can be high if you have salty bacon or use Vegeta, so be careful if you’re on a diet.
How to store and reheat
In the fridge, in a covered pot or smaller containers, it keeps well for 3 days. If you leave it longer, the potatoes start to soften badly, and the broth clouds up. When you want to reheat it, the best way is on the stove over low heat, not in the microwave – there, you risk ruining the texture. Don’t add greens until after reheating, and neither sour cream. If you notice it has thickened too much from the potatoes, add a little water and stir; it will come back to life. Don’t freeze it; it doesn’t thaw well – the potatoes turn to mush, and the bacon becomes tough.
That’s the story, with all my little mistakes and adjustments. It’s the kind of soup that always gets you out of a bind. I hope it helps anyone who wants to give it a try.
Speaking of time, including chopping and washing the vegetables, I think it takes about an hour and a bit – maybe an hour and a half if you move as slowly as I do. It yields about 6-7 generous portions, which is enough for a normal family or two days if it’s just you and someone else at home. It’s not hard at all, in my opinion. Just remember the order of the vegetables and don’t forget about the bacon; you don’t want it to boil too hard, or it will fall apart.
Why do I keep making it? Honestly, I love that it’s filling but not heavy, with that smoky flavor that warms your soul. Plus, you can use whatever you have left in the fridge – it’s one of those recipes where it’s hard to go wrong, and you can always find something to add. And, I don’t know why, but even those who aren’t big fans of vegetables will eat it without complaining; the bacon probably tricks them a bit. For me, it works for both lunch and dinner, and sometimes even for breakfast the next day, reheated with some hot peppers on the side.
To make sure I don’t forget anything, here’s the list of what you need. I’ve arrived at the following quantities after some trials:
- 400-500 g smoked bacon (you can use more, but I think this is enough)
- 1 medium carrot (not huge, as it makes it too sweet)
- 1 parsnip (also medium, about the same size as the carrot)
- a small piece of celery (70-80 g, grated, so it doesn’t overpower the rest)
- 2 bunches of green onions (sliced into rounds, including the greens)
- 1 small white onion (I mostly use it for flavor)
- 2 larger tomatoes (or canned if you don’t have fresh, about 250 g)
- 4 medium potatoes (so they don’t turn to mush when boiled)
- 50 g peas (fresh or frozen, not canned, as that makes it too sweet and soft)
- 50 g mushrooms (about 4-5 small champignons, cleaned and thinly sliced)
- fresh parsley (about ½ bunch, finely chopped at the end)
- 2 teaspoons Vegeta (if you don’t want it, use salt, but adjust at the end)
- black pepper to taste (I use about ½ teaspoon, freshly ground makes a difference)
- 1 tablespoon borscht at the end (or more, depending on how sour you want it)
- olive oil, about 3 tablespoons (for sautéing the vegetables, no more)
- enough water to cover everything comfortably (about 2.5 liters, I add more if it reduces)
Each ingredient really has a role, you should know. The bacon gives all the smoky flavor and salt – don’t add salt without tasting, as some bacons are super salty. The carrot and parsnip add sweetness and a bit of body to the soup. Celery… I don’t know why, but without it, it doesn’t have the same soup flavor. The green onions make a difference in aroma, while the white onion adds sweetness when boiled. The tomatoes add color and acidity. The potatoes fill you up and give it consistency. The peas and mushrooms add texture and a hint of flavor, but don’t overdo it, as they can dominate easily. The greens go in at the very end; otherwise, they lose their aroma. Vegeta and pepper are for seasoning, but in moderation. If you want it more sour, you can add more borscht, but start with one tablespoon and taste.
Let me tell you exactly how I make it, step by step, as I’ve memorized the order:
1. First and foremost, I cut the smoked bacon into fairly large pieces (about the size of a hungry bite, not too small, as they disintegrate when boiled). I put it in a large pot with cold water, enough to cover it and then some. I let it simmer on low heat and skim off the foam that forms on top. Usually, it takes about 20-25 minutes for the meat to start softening but not falling off the bone. If you have very salty bacon, I blanch it for 5 minutes in boiling water and discard the water, then add fresh water for boiling.
2. While the bacon is boiling, I prepare the vegetables. I chop the green and white onions finely (not completely, as they dissolve when boiled), slice the carrot and parsnip into rounds or half-moons, grate the celery, and chop the tomatoes into cubes (or peel them if I feel fancy). I clean the mushrooms with a damp cloth (if you wash them with too much water, they become spongy) and slice them thinly.
3. In a large frying pan (or deep pot), I heat the olive oil and toss in all the chopped vegetables – except for the potatoes, peas, and mushrooms, which I leave for later. I mix them over medium heat until they soften a bit and release their aroma. I don’t fry them too hard, just “sauté” them for 4-5 minutes to let their sweetness come out. At the end, I add the mushrooms, let them cook for 2 minutes to release their water, then turn off the heat.
4. I pour the sautéed vegetables over the bacon in the large pot, mix, and put it back on low heat. If needed, I add water to ensure everything is well covered.
5. I peel the potatoes and cut them into cubes about 2-3 cm (too small and they break apart, too large and they stay raw in the middle) and add them directly to the pot.
6. I also add the peas (if frozen, I put them in directly; if fresh, I blanch them for 2 minutes first; if canned, I add them towards the end so they don’t become mushy).
7. I add the Vegeta, pepper (if I know the bacon is salty, I add the Vegeta with caution), and let it simmer on low heat for about 30 minutes, covered. I stir occasionally to prevent the potatoes from sticking to the bottom. If the water reduces too much, I add a little bit at a time.
8. When the potatoes are nearly cooked (they should be easily pierced with a fork but not falling apart), I taste and adjust the salt. If I want it more sour, I add the borscht (which I warm up separately so it doesn’t “cut” the soup), and let it simmer for another 2-3 minutes.
9. I turn off the heat and sprinkle finely chopped parsley on top. I mix it and cover the pot for 10 minutes to let the flavors meld.
Tips, variations, and serving ideas
Tips and tricks:
- Don’t let the bacon boil too hard, as it will break apart and the soup will turn cloudy.
- The vegetables shouldn’t be fried, just lightly sautéed to release their flavor; otherwise, the soup becomes heavy.
- Large potatoes hold up better when boiled; smaller ones disintegrate quickly.
- When adding borscht, warm it up first; otherwise, it stops the boiling, and the vegetables won’t cook properly.
- Be careful with the Vegeta: if you have very salty bacon, it’s best not to add any at all; adjust with salt at the end.
Substitutions and adaptations:
- If you don’t have bacon, you can use another smoked meat, like ham hock or even smoked sausage, but the flavor will change a bit.
- You can skip the Vegeta and just use salt for a healthier version.
- For a diet or gluten-free option: omit the Vegeta (or use a gluten-free one), skip the potatoes (you can add more parsley root or cauliflower instead). Without bacon – you can make a simple vegetable soup.
- If you want more greens, you can add dill or lovage.
- If you don’t want borscht, you can sour it with lemon juice.
Variations:
- Instead of peas, you can use chopped green beans for a different texture.
- For a “fasting” version, leave out the smoked meat and increase the amount of mushrooms and peas.
- You can add red bell peppers for a splash of color and sweet flavor.
- For kids, I sometimes skip the pepper and use a little butter instead of oil; it makes it milder in taste.
Serving:
- It’s best served with a hearty dollop of sour cream right in the bowl.
- On the side, fresh or pickled hot peppers, depending on your preference.
- A slice of good bread, preferably homemade, completes the meal.
- If it’s for guests, you can add a fresh parsley leaf on top just for presentation.
Frequently Asked Questions
1. Does the bacon have to be smoked, or can it be raw?
You can use raw bacon, but honestly, it doesn’t have the same charm. The smoky flavor really ties the whole vegetable combination together; otherwise, the soup risks being bland. If you only have raw meat, try adding a little smoked meat, even a small piece.
2. Can I make this soup without potatoes?
Sure, you can replace the potatoes with more root vegetables (carrots, parsnips) or even noodles if you want a different texture. Cauliflower or zucchini also work, but add them towards the end so they don’t turn to mush.
3. How do I make it more sour or sweeter?
If you want it more sour, add borscht or lemon juice at the end, to taste. For a sweeter flavor, increase the amount of carrot and parsnip, but don’t overdo it, or it will taste like baby food.
4. Can I prepare it in advance for several days?
Yes, it keeps well in the fridge for 2-3 days, and it’s even better the next day. Just don’t leave the greens in the whole pot; add them only to the bowl you’re serving, or they’ll lose their aroma.
5. What do I do if I added too much salt or the bacon is too salty?
Add warm water gradually, let it simmer a bit more, and strain the broth if necessary. You can also add a few raw potato cubes to absorb some salt, then discard them before serving.
Nutritional values (approximate)
Per serving, this soup has about 180-200 kcal, most of which comes from the bacon and oil. The protein comes from the meat, about 12-15 g per serving, carbohydrates from the potatoes and carrots, adding about 18-22 g, and fats around 8-10 g (from the bacon and oil). Fiber is about 3-4 g, depending on how much peas and mushrooms you add. It’s not a calorie bomb, but it’s not exactly a strict diet dish either, especially if you add sour cream. Plus, it has plenty of vegetables, so it works for days when you want to trick yourself into thinking you’ve eaten healthily. The sodium can be high if you have salty bacon or use Vegeta, so be careful if you’re on a diet.
How to store and reheat
In the fridge, in a covered pot or smaller containers, it keeps well for 3 days. If you leave it longer, the potatoes start to soften badly, and the broth clouds up. When you want to reheat it, the best way is on the stove over low heat, not in the microwave – there, you risk ruining the texture. Don’t add greens until after reheating, and neither sour cream. If you notice it has thickened too much from the potatoes, add a little water and stir; it will come back to life. Don’t freeze it; it doesn’t thaw well – the potatoes turn to mush, and the bacon becomes tough.
That’s the story, with all my little mistakes and adjustments. It’s the kind of soup that always gets you out of a bind. I hope it helps anyone who wants to give it a try.
Ingredients
Smoked ribs 1 carrot 1 celery 1 parsnip 50 g peas 50 g mushrooms 2 bunches of green onions 1 small white onion 2 tomatoes 4 potatoes parsley 2 tablespoons of vegetable oil, pepper 1 tablespoon of Maggi borscht