Lamb's quarters soup with smoked meat

Name: Lamb's quarters soup with smoked meat - Emilia G.
Ingredients: about 1 kg of green and red lambs quarters leaves; about 500 g of smoked meat; 1 large carrot; 1 medium onion; mustard seeds; peppercorns; 100 g of sour cream; 1 egg; 500 ml of borscht; fresh dill; chopped fresh parsley; salt and pepper to taste

Soups - Lamb's quarters soup with smoked meat by Emilia G. - Recipia

When I have fresh lamb's quarters at the market and some smoked meat in the fridge, this soup is the first that comes to mind. It's the kind of recipe you make almost without thinking too much about the steps or what else you might need. It feels like a dish for the beginning of spring, but it's great whenever you want something sour and hearty. Quick Info Total time: about 1 hour and 10 minutes Preparation time: 15-20 minutes Cooking time: 50-60 minutes Servings: 6-8 Difficulty: easy Recipe type: traditional soup, with smoked meat and lamb's quarters Ingredients about 1 kg of lamb's quarters leaves (green and red) 500 g of smoked meat (preferably with bone) 1 large carrot 1 medium onion peppercorns mustard seeds 100 g sour cream 1 egg 500 ml borscht fresh dill chopped parsley salt and pepper, to taste Preparation method 1. Clean the lamb's quarters leaves from the stems and wash them in several waters until no more dirt or sand remains. Drain them and then cut them into suitable strips, not too thin. 2. Put the smoked meat to boil in a larger pot, in cold water, to give flavor to the soup. Add the grated carrot and chopped onion, along with salt, peppercorns, and a few mustard seeds. Don't add too much salt at first if the smoked meat is salty. 3. Let it boil until the meat from the smoked meat easily comes off the bone when you try with a fork. If necessary, skim a few times. 4. Add the chopped lamb's quarters leaves to the pot and let it boil for about 20 minutes, just enough to soften, but not lose its texture completely. 5. In a small bowl, beat the egg with the sour cream, add the borscht and chopped fresh dill. 6. When the lamb's quarters are cooked, pour the mixture from the bowl into the pot, stirring gently. Let it simmer for a few minutes, no more than 2-3 minutes. 7. Turn off the heat, sprinkle with chopped parsley, and let the soup sit for 5-10 minutes before serving, to allow the flavors to meld. Why I make this recipe often It's a quick and useful soup when I have a lot of seasonal greens. The smoked meat gives it flavor without needing other additions. It’s made with simple ingredients, is filling, and doesn’t require constant supervision. It can also be reheated, which makes meal prep easier for 1-2 days. Tips and variations Tips If you use very salty smoked meat, it's better not to add salt at the beginning. Wash the lamb's quarters in at least two waters – the leaves tend to retain sand. Add the borscht at the end, so it doesn't get cloudy or too sour. If you want a clearer soup, you can strain the broth after the meat boils, then add the vegetables and lamb's quarters. Substitutions You can use any type of smoked meat (ribs, hock, shoulder). If you don't have borscht, you can sour it with lemon juice or vinegar, but the taste will be different. Sour cream can be replaced with full-fat yogurt. Lamb's quarters can be combined with other greens, for example, with sorrel, but the original recipe is based on lamb's quarters. Variations You can add chopped lovage at the end for flavor. If someone doesn’t want egg, they can skip the step with sour cream and egg and just add the borscht and greens at the end. For a richer texture, sometimes I also add a potato cut into small cubes, boiled together with the smoked meat. Serving ideas The soup is good both hot and at room temperature. It is served with fresh bread or polenta. It goes well with hot peppers if you want something spicy. Frequently asked questions 1. Can I use frozen lamb's quarters? Yes, but the texture will be softer. You add it directly to the pot without thawing beforehand. 2. What smoked meat should I choose for a leaner soup? You can use lean smoked meat or even a little smoked bacon, but the flavor won't be as intense. 3. If I don’t have borscht, what should I use? You can use lemon juice or a little vinegar, to taste. Start with a small amount and adjust. 4. How do I prevent the sour cream from curdling with the egg? Thoroughly homogenize the egg with the sour cream, gradually add hot broth, and only then put it into the soup, stirring continuously. 5. How long does it take for the meat from the smoked meat to be ready? It depends on the type and age of the smoked meat, but generally 40-50 minutes on medium heat. Nutritional values Estimation for a medium serving: about 180-220 kcal, with variations depending on the type of smoked meat and the amount of sour cream. Proteins: 10-15 g/serving Carbohydrates: 8-12 g/serving Fats: 10-14 g/serving Approximate values, can vary significantly based on ingredients. Storage and reheating The soup keeps well in the fridge for 2-3 days, covered. Reheat on low heat, not boiling strongly, so the sour cream doesn’t curdle. I do not recommend freezing, as the leaves change texture.

Lamb's quarters soup with smoked meat

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