Cabbage soup with smoked ham hock

Cabbage Soup with Smoked Ham

This cabbage soup recipe with smoked ham is a delicacy that brings together rich flavors and a culinary comfort that only traditional dishes can offer. Learned from my mother, this recipe is more than just a simple dish; it is the story of a family meal, full of memories and warmth. Cabbage soup is a perfect example of comforting food, ideal for chilly days or moments when we seek a touch of nostalgia.

Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Servings: 6

Ingredients:
- 1 small cabbage
- 1 smoked ham hock (approximately 800 g)
- 2 carrots
- 1 kohlrabi
- 1 parsley root
- 2 tablespoons of oil
- 1/4 cup of flour
- 1-2 tablespoons of sweet paprika
- Salt and pepper to taste
- A few sprigs of fresh dill (optional)
- Sour cream for serving

Ingredient Preparation
The first step in preparing this delicious soup is to prepare the ingredients. Choose a small cabbage that is crunchy and fresh. Young cabbage is ideal for a sweeter and more flavorful soup. The smoked ham hock is key for a rich flavor, so make sure to choose a quality one. It will add a distinctive aroma and exceptional flavor to the soup.

The carrots, kohlrabi, and parsley root should be peeled and cut into small cubes. This will ensure even cooking and perfect integration of flavors. The cabbage will be sliced into thin strips (julienne), so it softens quickly and evenly in the soup.

Step by Step for a Perfect Soup

1. Preparing the Ham Hock
Start by placing the smoked ham hock in a large pot with water. Bring the water to a boil and let the ham hock simmer on low heat for about 30-40 minutes. This step is crucial, as the ham hock will release all its flavors into the water, turning it into a delicious broth.

2. Preparing the Vegetables
Meanwhile, while the ham hock is simmering, you can take care of the vegetables. Peel and cut the carrots, kohlrabi, and parsley root into small cubes. The cabbage is sliced into thin strips, and if you’re like me and not a big fan of parsley, you can leave it whole and toss it in at the end, after the soup has boiled.

3. Adding the Vegetables
When the ham hock is almost cooked, carefully remove it from the pot and set it aside. Add the chopped vegetables to the water and let them boil for 10-15 minutes until they become slightly soft.

4. Cooling and Cutting the Ham Hock
After the ham hock has cooled slightly, cut it into larger pieces. These will add a pleasant texture to the soup while allowing the flavors to integrate with every bite.

5. Preparing the Flour Mixture
In a small pot, heat the 2 tablespoons of oil over medium heat. Add the flour and sweet paprika, stirring continuously to avoid lumps. This mixture will thicken the soup and give it a beautiful color.

6. Finalizing the Soup
After the vegetables are cooked, add the cut ham hock back into the soup, then add the flour and paprika mixture. Season with salt and pepper to taste, and if desired, you can add a little fresh dill for extra flavor. Let the soup simmer for a few minutes until it becomes creamy and flavorful.

7. Serving
Cabbage soup with smoked ham hock is served hot, with a spoonful of sour cream on top, which will perfectly complement the rich taste of the soup. A slice of fresh bread on the side will make the meal even more enjoyable.

Nutritional Benefits and Calories
This soup is not only delicious but also nutritious. Cabbage is rich in vitamin C, helping to strengthen the immune system. The smoked ham hock adds quality protein, while the vegetables provide essential fiber and vitamins. A serving of soup contains approximately 350-400 calories, depending on the amount of sour cream used.

Variations and Tips
If you want to try a vegetarian version of this soup, you can replace the smoked ham hock with a piece of smoked tofu or some mushrooms. You can also add potatoes for a heartier soup or experiment with different spices, such as cumin or hot paprika, to add a touch of heat.

The Perfect Pairing
For a complete lunch or dinner, this soup pairs wonderfully with a fresh green salad or a beetroot salad. Additionally, a glass of dry white wine or a pale beer will perfectly complement this comforting meal.

Frequently Asked Questions

1. Can I use pickled cabbage instead of fresh cabbage?
Yes, you can use pickled cabbage, but you will need to adjust the amount of salt in the recipe, as pickled cabbage is already salty.

2. How can I store the soup for longer?
The soup can be stored in the refrigerator for 3-4 days, and for longer preservation, it can be frozen in portions.

3. What other vegetables can I add?
You can add peas, green beans, or even zucchini, depending on your preferences.

I hope this recipe delights you and becomes one of your favorites, just as it has in my family. Enjoy your meal!