Cabbage soup with smoked pork

Cabbage Soup with Smoked Pork

On a cold autumn day or a lazy winter afternoon, there is nothing more comforting than a bowl of cabbage soup with smoked pork. This traditional recipe, full of flavors and stories, has been passed down from generation to generation, bringing people together at the festive table. The soup not only warms our bodies but also our souls, with its unmistakable aroma and simple yet flavorful ingredients.

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 6

Ingredients:
- 650 g smoked pork with bone (for an intense and deep flavor)
- 1 kg fresh white cabbage (choose a firm and crunchy cabbage)
- 2 onions (preferably yellow onion for sweetness)
- 1 carrot (for a splash of color and sweetness)
- 1 parsley root (a subtle aroma)
- 1/2 celery root (adds a base of flavor)
- 1 red bell pepper (for a pop of color)
- 2 tablespoons tomato paste (for a tangy note and a beautiful color)
- pepper (to taste)
- thyme (a classic aroma)
- 2 bay leaves
- 1 bunch of fresh dill (for freshness)
- juice of one lemon (to acidify the soup)
- 4 l water (enough to boil all the ingredients)

Steps for preparing the soup:

1. Preparing the ingredients: Start by cleaning and washing all the vegetables. Chop the cabbage into thicker strips, not too thin, to maintain texture. Finely chop the onion, and cut the carrot, parsley root, and celery into cubes or rounds, as preferred. Slice the red bell pepper.

2. Boiling the meat: Cut the smoked pork into pieces and place it in a pot with cold water, enough to cover it. Bring to a boil and let it simmer for 2-3 boils. This step helps remove impurities and excess salt. After boiling, drain the water, rinse the meat and pot, then add the meat back into hot water.

3. Obtaining flavors: Boil the meat until it starts to come off the bone, skimming off the foam that forms on the surface. This step is essential for obtaining a clear and flavorful soup.

4. Adding the vegetables: Once the meat is almost done, add the onion, carrot, parsley root, and celery. Let it boil for 15-20 minutes until the vegetables become tender.

5. Including the cabbage and spices: Add the cabbage and red bell pepper to the pot, along with the bay leaves, thyme, pepper, and salt to taste. Let it boil for another 15-20 minutes until the cabbage becomes soft.

6. Finalizing the soup: When all the ingredients are well cooked, add the tomato paste and let it boil for a few minutes to combine the flavors. Once you turn off the heat, add the chopped dill and lemon juice. This will give the soup a note of freshness and a pleasant acidity.

7. Serving: The soup is served hot, alongside fresh chili peppers for those who prefer a bit of spice. It is delicious with a slice of fresh bread.

Useful tips:
- If you want a spicier soup, you can add a bit of hot pepper during boiling.
- You can replace the pork with beef or a mix of vegetables for a vegetarian version.
- Cabbage soup can be made a day in advance; the flavors intensify and it becomes even tastier.

Nutritional benefits:
This soup is not only comforting but also packed with nutrients. Cabbage is rich in vitamins C and K, and pork provides essential proteins. The vegetables add fiber and antioxidants, making this soup a healthy choice for your diet.

Calories per serving: approximately 320 kcal (depending on the amount of meat and oil used).

Frequently asked questions:
- Can I use sauerkraut instead of fresh cabbage? Yes, but you should reduce the amount of salt in the recipe, as sauerkraut is already salty.
- How can I keep the soup longer? The soup keeps well in the fridge for 3-4 days, and for longer storage, you can freeze individual portions.

Combine this soup with warm polenta or fresh bread, and for a delicious dessert, you can opt for a classic apple pie or a fruit crumble.

Happy cooking and enjoy your meal! This cabbage soup with smoked pork will surely become a family favorite.

 Ingredients: 650 g smoked pork with bone, 1 kg fresh white cabbage, 2 onions, 1 carrot, 1 parsley root, 1/2 celery root, 1 red bell pepper, 2 tablespoons of tomato paste, pepper, thyme, 2 bay leaves, 1 bunch of fresh dill, juice from 1 lemon, 4 liters of water