Smoked pork knuckle soup with sour cream – easy winter soup recipe
Ciorbă cu ciolan afumat, legume proaspete și smântână – o rețetă perfectă pentru zilele reci de iarnă, gustoasă și ușor de preparat acasă!
Smoked pork knuckle soup with sour cream
Course: Main, LunchCuisine: RomanianDifficulty: Easy, Medium6
servings25
minutes1
hour30
minutes248
kcal1
hour55
minutesWhen the cold starts making its presence felt outside, nothing compares to the aroma of smoked pork knuckle soup with sour cream and plenty of vegetables. This recipe is the kind of meal that warms the soul, bringing to the table the rich flavor of smoked meat, perfectly combined with fresh vegetables and the creamy texture of sour cream.
Perfect for cold winter days, this soup is easy to prepare at home and ideal for those who love comforting, flavorful food without spending hours in the kitchen. In the lines below, I’ll show you step by step how to make this soup, and who knows—it might quickly become a favorite in your households.
Ingredients
350 g smoked processed pork knuckle
1 large potato, diced
1 large carrot, finely grated
1 medium carrot, diced
1 small piece of celery, diced
1 parsley root, diced
1 parsnip root, diced
1/2 leek, thinly sliced
1 bell pepper, diced (or a mix of colored peppers)
4–5 garlic cloves
2 egg yolks
150–200 ml sour cream
2–3 tablespoons vinegar (to taste)
Salt and pepper, to taste
Preparation method
- Note: If you use unprocessed smoked pork knuckle, keep in mind that it needs to be boiled longer before adding the other ingredients. If the smoked pork knuckle is very salty, taste the soup before adding any additional salt.
- First, chop the pork knuckle into cubes or strips of your preferred size and add it to the pot along with the grated carrot for sautéing (I used a 3 L pot). Once the carrot softens slightly, add the rest of the chopped vegetables, stir, and continue cooking for 2–3 minutes.
Add water to the pot, almost to the top, and let everything simmer until the vegetables start to soften. After about 5 minutes, add the diced potato and continue cooking until all the vegetables are tender. Once done, top up with warm water until you reach the desired amount of soup. - In a separate bowl, mix the sour cream, crushed garlic, egg yolks, vinegar, and seasonings until smooth. Gradually add some hot soup broth to the mixture to bring it to a temperature close to that of the soup.
Pour the mixture back into the pot, adjust the seasoning (keeping in mind that everyone can adjust the taste in their own bowl), and immediately remove the pot from the heat. - Serve the soup hot, with fresh homemade bread and hot chili peppers for those who love a little extra kick!
Tip: The soup is even more delicious the next day, after the flavors have had time to meld together. - I hope this smoked pork knuckle soup with vegetables and sour cream brings a little warmth and comfort to your cold days. If you try it, let me know in the comments how it turned out, and what ingredients you may have added or omitted.
Don’t forget to share the recipe with your loved ones, and I’ll be here on the blog with the next recipe. Enjoy your meal, wonderful people!
