Smoked meat soup with cabbage juice

In the morning, when it’s cold outside, I usually put a large pot of soup with smoked meat and cabbage broth on the stove. This soup is easy to make, especially when you find some already sliced smoked pork knuckle in the fridge. I like that it doesn’t require complicated ingredients, and if you already have cabbage broth and the basic vegetables, everything comes together quickly. I usually prepare it on a weekend, but it works just as well on a regular evening.

Quick Info

Total Time: 1 hour and 30 minutes (60 minutes active cooking, 30 minutes preparation)
Servings: 6-8
Difficulty: Medium

Ingredients

1 boneless smoked pork knuckle (about 700 g)
1 large carrot
1 small celery root (about 150 g peeled)
1 small parsnip
2 medium onions
3 large potatoes (about 600 g)
1 red bell pepper
1 liter cabbage broth (strained)
2 tablespoons tomato paste
1 egg
2-3 tablespoons oil (sunflower)
1 bunch fresh lovage (or to taste)
Salt (only if needed, as the cabbage broth is salty)

Instructions

1. Prepare the vegetables: chop the onion into small cubes. Grate the carrot, celery, and parsnip using a large grater. Cut the bell pepper and potatoes into appropriately sized cubes.

2. Heat the soup pot with oil over medium heat. Sauté the onion quickly for 2-3 minutes, then add the grated root vegetables. Stir and sauté for another 5-6 minutes to release their flavors.

3. Cut the smoked pork knuckle into cubes, not too small or too large (about 1.5 cm). Add it to the vegetables and stir for 1-2 minutes.

4. Pour in 2.5 liters of hot water (or enough to cover everything well). If you use cold water, it will take a bit longer to boil.

5. Let it boil over medium heat, skimming off any foam if necessary. Typically, there’s less foam with smoked pork knuckle.

6. After 30-35 minutes, when the meat is almost cooked, add the potatoes and bell pepper. Don’t add them earlier to avoid them breaking apart.

7. Boil for another 15-20 minutes until the potatoes are tender.

8. Meanwhile, heat the cabbage broth separately (don’t pour it cold directly over the boiling soup, as it will stop the boiling abruptly).

9. When the potatoes are ready, slowly pour in the cabbage broth. I taste it first; sometimes I don’t use the entire liter if it’s too salty or sour. Adjust to your preference.

10. Add the tomato paste, stir, and let it boil for 5-6 minutes.

11. Beat the egg with a fork, then slowly pour it in while stirring gently with the fork directly in the pot. Turn off the heat after 1 minute.

12. Taste and see if it needs more salt. Most of the time it doesn’t, but sometimes it depends on how salty the cabbage broth is.

13. Finally, sprinkle chopped lovage over the hot soup. Cover the pot for 5 minutes to let the flavors meld.

Why I Make This Recipe Often

It cooks relatively quickly, has no complicated steps, and the ingredients are readily available. The cabbage broth completely changes the flavor compared to a regular soup made with borscht. It keeps well in the fridge for a few days and is hearty. It’s the kind of soup you can reheat in the morning or evening without losing its flavor.

Tips and Variations

Tips

If you have a pork knuckle with more fat, reduce the amount of oil at the beginning.
If you want a clearer soup, skim well at the beginning and don’t stir too often once it’s boiling.
Taste the cabbage broth first: if it’s very salty, use less and add plain water.
If you want it to be even sourer, you can add a few drops of vinegar at the end.

Substitutions

You can use any smoked meat – bacon, ribs, or even smoked pork belly.
If you don’t have cabbage broth, use fresh borscht or a combination of water with lemon juice (it won’t be the same, but it’s close).
Lovage can be replaced with parsley if you don’t have it or don’t like its flavor.

Variations

You can add cooked beans for a heartier soup.
If you want a richer soup, include a bit of uncooked smoked meat, such as sliced smoked sausages.
A "greener" option is to add spinach or lamb’s quarters in the spring for freshness.

Serving Ideas

The soup is served hot, usually with red onion or green onions on the side.
Some add hot peppers, while others just serve it with fresh bread.
When reheating, you can also add fresh herbs.

Frequently Asked Questions

Can I use fresh meat instead of smoked?
Yes, but it won’t have the same intense flavor. You can add a teaspoon of smoked paprika for an extra kick, or a bit of smoked bacon.

How do I know if the cabbage broth is too salty?
Taste it before adding it to the soup. If it’s hard to drink on its own, dilute it with water or use less and make up the liquid with boiled water.

What if I don’t have an egg?
The soup turns out fine without the egg. The egg "binds" the broth a bit, but it’s not essential. You can skip this step.

Can I freeze this soup?
I don’t recommend it, as the vegetables (especially the potatoes) can get a strange texture after thawing.

Nutritional Values (estimate per serving)

Calories: approximately 250-300 kcal
Protein: 16-18 g
Fat: 14-16 g
Carbohydrates: 16-18 g
It’s quite balanced for a main meal, especially if you use lean meat. The cabbage broth also contains useful minerals, but it is salty.

Storage and Reheating

The soup keeps for 3-4 days in the fridge, in a covered pot or container. Reheat over low heat, stirring occasionally. It’s better the next day when the flavors have melded. If the broth has thickened too much in the fridge, add 1/2 cup of hot water when reheating. Don’t keep the red onion or herbs directly in the soup; add them only at serving time.

Chopped onions, carrots, celery, and parsnips grated on a large grater are quickly sautéed in oil, after which boiling water and diced ham hock are added. It is left to boil. When the meat is almost cooked (the boneless smoked hock cooks quickly), diced potatoes and peppers are added. It is left on low heat until the potatoes are ready, then heated cabbage juice, tomato paste is added, and it is waited to come to a boil, then the soup is thickened with a beaten egg. More salt is added if necessary. The heat is turned off and chopped greens are sprinkled on top. It is served with onions or hot peppers. Enjoy your meal!

 Ingredients: 1 smoked boneless ham hock, 1 carrot, 1 celery, 2 onions, 1 parsnip, 3 large potatoes, 1 red bell pepper, 1 l cabbage juice, 2 tablespoons tomato paste, 1 egg, lovage, salt, oil

 Tags:  pork soup