Sure! Here’s a rewritten version of the recipe using my own words and including high-ranking keywords for SEO purposes. I’ve broken it into two parts and added details that aim to improve the clarity, engagement, and ranking potential:
Introduction to the Heartwarming Soup Recipe
This delightful recipe for smoked sausage and bacon vegetable soup is a fantastic option for anyone seeking a hearty, comforting dish. Perfect for cooler months or any time you need a filling, nourishing meal, this soup combines a rich variety of vegetables, smoky sausage, and a flavorful bacon base. It’s a dish that evokes warmth and contentment, making it ideal for family dinners or casual gatherings.
Packed with nutrients and essential vitamins, this soup is not only delicious but also wholesome. The robust flavor comes from a mix of vegetables, including carrots, celery, and parsley root, along with the savory depth of smoked pork sausage. These ingredients combine to create a rich, flavorful broth that is both satisfying and incredibly comforting.
Whether you’re looking for a dish to share with family or just craving something filling after a long day, this recipe will deliver. Additionally, it provides a good balance of fats, proteins, and carbohydrates, making it a wholesome choice for your next meal. Let’s explore the ingredients and step-by-step instructions for making this mouthwatering dish.
Simple and Savory Smoked Sausage and Bacon Soup Recipe
Ingredients:
50g carrots – diced into small pieces
25g parsley root – cut into small chunks
25g celery root – chopped into pieces
60g onion – halved for easier cooking
2 garlic cloves – smashed or chopped
70g smoked bacon – boneless, cut into 1 cm cubes
40g butter – for frying and flavor
180g smoked pork sausage (e.g., Silesian, Podwawelska) – sliced into 5 mm thick pieces
750g water – to create the soup base
2 dried bay leaves – for an aromatic fragrance
3 allspice berries – for a subtle spicy kick
1 teaspoon salt – adjust to taste
½ teaspoon black pepper – freshly ground is best
400g potatoes – peeled and cut into 2 cm cubes
4 eggs – thoroughly cleaned (for boiling)
20g wheat flour – to slightly thicken the soup
120g pickle brine (from pickled cucumbers) – adds tangy flavor
1 teaspoon dried marjoram – for aromatic seasoning
75g sour cream (18% fat, room temperature) – for a creamy finish
30g milk – to balance the richness of the cream
Instructions:
Prepare the Vegetables and Meat Start by washing and cutting the vegetables. Dice the carrots, parsley root, celery root, and onion into small, uniform pieces. Smash or finely chop the garlic. Slice the smoked pork sausage into 5 mm thick rounds and cut the smoked bacon into 1 cm cubes.
Cook the Bacon and Sausage In a large pot, melt 40g butter over medium heat. Add the bacon cubes and cook until they become crispy and browned, releasing their smoky flavor. Then, toss in the smoked sausage slices and cook for about 3-4 minutes, allowing them to brown slightly.
Simmer the Vegetables Add the chopped vegetables—carrots, parsley root, celery root, and onion—to the pot with the bacon and sausage. Stir well to mix all the ingredients. Continue sautéing for another 3-5 minutes to soften the vegetables and develop a rich, savory flavor.
Add Water and Seasonings Pour in 750g of water and stir in the bay leaves, allspice berries, salt, and black pepper. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let it simmer for 20-30 minutes, allowing the flavors to meld together.
Add Potatoes and Boil the Eggs After the initial simmer, add the potatoes to the pot and cook for another 10-15 minutes, or until they become tender. While the soup is simmering, fill a separate pot with water and bring it to a boil. Gently place the eggs into the water and boil them for about 8-10 minutes. Once done, remove the eggs, cool them under cold running water, and peel the shells.
Prepare the Soup Thickening and Final Touches In a small bowl, mix the wheat flour with a little water to form a smooth paste. Slowly stir this mixture into the simmering soup to slightly thicken the broth. Continue cooking for an additional 5 minutes. Then, add the pickle brine and dried marjoram to the soup. Stir well to incorporate these ingredients, which will give the soup a delightful tangy twist.
Finish with Cream and Milk To add a creamy texture, take a small bowl and combine the sour cream with the milk. Gradually stir this into the soup, ensuring that it blends well and gives the broth a velvety smooth finish. Taste the soup and adjust the seasoning if necessary by adding more salt or pepper.
Serve and Enjoy To serve, ladle the soup into bowls, carefully cut the boiled eggs into halves or quarters, and place one on top of each serving. This soup is best enjoyed hot and is perfect when paired with crusty bread or freshly baked rolls.
Nutritional Information (Per Serving):
Calories: 518 kcal
Protein: 17.7g
Fat: 36.6g
Carbohydrates: 29.8g
Fiber: 3.7g
Saturated Fat: 15.5g
Sodium: 1353.7mg
This smoked sausage and bacon vegetable soup is a hearty, flavorful dish that delivers both comfort and nourishment. It combines tender vegetables with the smoky richness of bacon and sausage, and the tangy pickled cucumber marinade adds a wonderful depth of flavor. Perfect for a filling meal, this soup is sure to become a family favorite!
Source: Recipe inspired by traditional Polish comfort foods, with a focus on rich, smoky ingredients and hearty vegetables.
