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A hearty and flavorful leek and smoked meat soup, often enriched with a touch of sour cream and dill. This is a comforting and rustic dish, perfect for cooler weather.
🧂 Інгредієнти
- 1 kg Leeks(white and light green parts, thoroughly washed and sliced)
- 300 g Smoked pork ribs or bacon(cut into bite-sized pieces)
- 2 medium Carrots(peeled and diced)
- 150 g Celery root(peeled and diced)
- 2 medium Potatoes(peeled and diced)
- 2 liters Vegetable or chicken broth
- 150 ml Sour cream(for serving)
- 1 bunch Fresh dill(chopped, for serving)
- 2 tbsp Vegetable oil or lard
- to taste Salt
- to taste Black pepper
👨🍳 Інструкції
- 1
In a large pot or Dutch oven, heat the oil or lard over medium heat. Add the smoked meat and cook until lightly browned and some fat has rendered, about 5-7 minutes.
- 2
Add the diced carrots and celery root to the pot. Sauté for another 5 minutes until slightly softened.
- 3
Add the sliced leeks and cook, stirring occasionally, until they are softened and slightly wilted, about 10-15 minutes. Be careful not to brown them too much.
- 4
Pour in the broth and bring to a simmer. Add the diced potatoes.
- 5
Cover the pot and let it simmer gently for about 20-25 minutes, or until the potatoes and leeks are tender.
- 6
Season the soup with salt and freshly ground black pepper to taste. If using very salty smoked meat, you might need less salt.
- 7
Serve hot, garnished with a dollop of sour cream and a sprinkle of fresh dill.
💡 Професійні поради
- ✓Ensure leeks are thoroughly washed to remove any grit.
- ✓For a richer flavor, use smoked pork ribs. If using bacon, choose a good quality, less processed variety.
- ✓Adjust the amount of smoked meat to your preference.
- ✓If you prefer a creamier soup, you can blend a portion of the soup before serving.
✨ Ідеї для варіацій
Натхнення для вашої власної версії цього рецепту
- Add a bay leaf during simmering for extra aroma.
- A splash of white wine can be added with the broth for added depth.
- For a vegetarian version, omit the smoked meat and use vegetable broth, adding smoked paprika for a smoky flavor.