Smoked ham hock cabbage soup

Cabbage Soup with Smoked Ham Hock - An Explosion of Flavors and Tradition

Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Total time: 1 hour and 50 minutes
Servings: 6

I would like to challenge you to a culinary journey into the world of traditional soups, with a recipe that combines the rich flavors of smoked ham hock with the freshness and crunch of cabbage. This cabbage soup with smoked ham hock is not only comforting but also an excellent choice for cooler days. With every spoonful, you will discover a perfect combination of flavors that will warm your soul.

Necessary ingredients:

- 1 medium cabbage
- 1 smoked ham hock (approximately 700g)
- 1 large carrot
- 1 large onion
- 1 celery root (approximately 200g)
- 1 parsnip
- 1 cup of broth (approximately 250ml)
- 1 tablespoon of flour
- 300g sour cream (preferably with 20% fat content for optimal creaminess)
- 1 teaspoon of dried thyme
- 1 teaspoon of dried lovage
- 2-3 tablespoons of olive oil
- Salt, pepper, and sweet paprika to taste
- Fresh dill for garnish

A bit of history:

Cabbage soup with smoked ham hock is a dish that comes from winter culinary traditions, when people sought to warm their bodies and souls with hearty meals. This recipe has been passed down from generation to generation, becoming a symbol of conviviality and the joy of sharing meals with loved ones. Cabbage, a staple ingredient in many cultures, offers not only a delicious taste but also numerous nutritional benefits, being rich in vitamins and minerals.

Step by step: Preparing cabbage soup with smoked ham hock

1. Boiling the ham hock:
In a large pot, add the smoked ham hock and fill it with water. Add a teaspoon of salt to flavor the meat. Place the pot over medium heat and let it boil for about 30 minutes, allowing the flavors to release.

2. Preparing the vegetables:
Meanwhile, peel and chop the vegetables. The carrot and celery will be grated, while the onion will be finely chopped. The parsnip will be left whole for boiling, to impart flavor.

3. Sauté the vegetables:
In a frying pan, add the olive oil and heat it over medium heat. Add the grated vegetables (carrot, celery, and onion) and sauté for 5-7 minutes until they become soft and slightly golden. Add salt and sweet paprika to enhance the flavor.

4. Add the vegetables to the soup:
After 30 minutes of boiling the ham hock, remove the parsnip from the pot and add the sautéed vegetable mixture. Let it boil together for 10 minutes.

5. Preparing the cabbage:
Grate the cabbage on a large grater and massage it with a little salt. This will help it soften and release its juices. Add the cabbage to the pot with the soup, along with the dried thyme and lovage.

6. The roux:
In a separate frying pan, make a roux from two tablespoons of oil and one tablespoon of flour. Mix well until you achieve a uniform composition. Add the broth and let it cook for a few minutes to incorporate the flavor.

7. The final combination:
Take a strainer and immerse it in the pot with the soup. Pour the roux through the strainer, stirring constantly to dissolve it well. This step will give the soup a creamy texture.

8. Adding the sour cream:
In a bowl, dissolve the sour cream with 5 ladles of soup, stirring vigorously after each ladle to prevent lumps from forming. Then, pour the sour cream mixture into the pot with the soup, stirring continuously.

9. Finalizing the soup:
Let the soup simmer on low heat for another 10 minutes to blend the flavors. Taste and adjust the salt and pepper to your liking.

10. Serving:
Finally, sprinkle fresh chopped dill on top for an extra touch of flavor and freshness. The soup is delicious served hot, alongside a slice of fresh bread or polenta.

Practical tips:

- Smoked ham hock: Choose a well-smoked ham hock to achieve a flavorful soup. You can also opt for fresh ham hock, but you will need to add more seasoning to compensate for the lack of smokiness.
- Vegetables: For a more intense flavor, you can also add bell peppers or potatoes. These will enrich the texture and aroma of the soup.
- Vegetarian version: If you prefer a meatless option, you can replace the ham hock with a mix of mushrooms and smoked spices. This will add depth to the flavors without using meat.
- Serving: This soup pairs perfectly with smoked bacon or some crunchy croutons for added texture.

Nutritional information:
Each serving of soup contains approximately 280 calories and is an excellent source of vitamin C, fiber, and protein. It is ideal for a comforting meal that will provide you with the energy you need throughout the day.

Frequently asked questions:
- Can I use pickled cabbage? Yes, but you should reduce the amount of salt in the recipe since pickled cabbage is already salty.
- Can I prepare the soup a day in advance? Absolutely! The soup will improve in flavor if left to sit overnight in the fridge.
- How can I freeze the soup? It is recommended to portion it into containers and freeze it. When you want to serve it, you can defrost it in the fridge and then reheat it on the stove.

In conclusion, this cabbage soup with smoked ham hock is more than just a simple recipe; it is an invitation to connect with culinary tradition and bring a touch of warmth and love to your meals. So put on your apron, gather the ingredients, and let’s prepare a delicious soup that will delight everyone’s taste buds!

 Ingredients: 1 medium cabbage/ 1 smoked ham hock/ 1 large carrot/ 1 teaspoon thyme and lovage/ 1 large onion/ 1 celery/ 1 parsnip/ 1 cup of broth/ 1 tablespoon of flour/ 300 g sour cream/ salt, pepper, sweet paprika/ dill/ oil

 Tags:  cabbage soup