Spinach Soup with Smoked Pork and Poached Eggs – A Childhood Favorite

Preparation method

• You can adjust the amount of water as the soup cooks, depending on how thick you like it and how much liquid the rice and spinach absorb.
  If you don’t have leek, you can easily replace it with one large onion. Instead of smoked pork (kaizer), you can use smoked pork ribs or any other smoked meat you prefer. For the tomatoes, chopped tomatoes, tomato purée, or passata will all work well, depending on what you have on hand.
• Prepare the Vegetables
  Trim the leek, peel the carrot, and clean the bell pepper, then finely chop them using a food chopper. It’s a quick and practical method, especially on busy days, but you can also chop the vegetables by hand with a knife, making them as fine or as chunky as you prefer.
  If using leek, remove any tough outer leaves and use the tender part. Peel and wash the carrot, and wash the bell pepper before chopping.
• Lightly Sauté the Smoked Pork
  Place the pot over medium heat, add a little oil, and stir in the smoked pork, cut into small pieces. Sauté for a few minutes, just until it releases its smoky aroma and some of its fat. There’s no need to let it brown too much.
• Add the Chopped Vegetables
  Add the chopped leek, carrot, and bell pepper to the pot with the smoked pork. Sprinkle in a pinch of salt, stir, and cook over medium heat for a few minutes, until the vegetables begin to soften.
  There’s no need to brown them. We just want them to cook gently in the flavorful fat released by the smoked pork, allowing them to release their flavors and create a delicious base for the soup.
• Simmer the Soup Base
  Pour the hot water over the vegetables and smoked pork, stir, and bring everything to a gentle simmer over medium heat. Once the vegetables have started to cook, add the chopped tomatoes, tomato purée, or passata.
  Let the soup simmer gently, then add the rice, rinsed beforehand. Continue cooking until the rice is almost tender. The 30 g of rice is enough to give the soup a little body without making it too thick.
• Add the Frozen Spinach
  Once the rice is almost cooked, add the frozen spinach directly to the pot. There’s no need to thaw it separately.
  If the spinach comes in solid blocks, let it gradually loosen in the hot liquid, then gently separate the leaves with a spoon without crushing them.
  Once the soup returns to a gentle simmer, cook for another 7–10 minutes, or according to the package instructions. The spinach should be heated through and tender while retaining as much of its vibrant green color as possible.
  If the soup seems too thick, add a little more hot water and let it simmer gently for a few more minutes.
• Adjust the Seasoning
  Once the spinach is cooked, season the soup with pepper and gradually stir in the vinegar, tasting as you go. The amount needed depends on the type of vinegar you use and how tangy the tomatoes are.
  It’s best to start with a smaller amount and add more if needed. Taste the soup and only then decide whether it needs any additional salt, as the smoked pork may already provide enough.
• Poach the Eggs Directly in the Soup
  Reduce the heat until the soup is barely simmering. The liquid should be hot but not boiling vigorously, so the eggs can hold their shape as they cook.
  Crack each egg into a separate cup. Using a spoon, gently make a little space among the ingredients in the pot, then carefully slide the egg into the soup. Repeat with all five eggs, leaving a little space between them.
  Partially cover the pot and let the eggs cook without stirring. For a soft yolk, allow about 4–6 minutes, although the exact time may vary depending on the size of the eggs, the temperature of the liquid, and how cold the eggs are when you add them.
  If you prefer firmer yolks, cook the eggs for longer. For food safety, especially when serving people who are more vulnerable to foodborne illness, cook the eggs until both the whites and yolks are firm.
• How to Serve Spinach Soup
  Serve the soup hot, carefully placing one or two poached eggs in each bowl and sprinkling a little fresh dill on top.
  A slice of fresh bread or homemade bread is all you need on the side. And if the yolk is still soft, cutting into it allows it to mingle with the tangy broth, giving the soup a richer, almost creamy texture.
  This is a hearty soup with a rich smoky flavor, tender vegetables, and spinach, making it especially comforting on cold days when all you want is a warm, simple, home-cooked meal.
• How to Store Spinach Soup
  If you have any soup left over, let it cool slightly and transfer it to airtight containers in the refrigerator. Don’t leave it at room temperature for too long. In general, it can be stored in the refrigerator for 3–4 days, provided it is cooled promptly and kept at a safe temperature.
  For the best texture, it’s ideal to store the eggs separately if you’re making the soup ahead of time. If you’d like it to taste freshly made, you can prepare the soup base with the vegetables, smoked pork, and spinach, then poach the eggs just before serving.
  When reheating, heat the soup thoroughly, preferably reheating only the amount you plan to serve. If it has thickened in the refrigerator, add a little water and adjust the seasoning as needed.