Soup with cracklings
10 servings
60 minutes
Crackling soup is a simple yet surprisingly rich dish of Russian cuisine with roots in rural traditions. Once a hearty soup that provided comfort and warmth on cold winter days, its base is an aromatic meat broth infused with the flavors of sautéed onions, carrots, and celery. Potatoes add tenderness while cracklings from smoked bacon provide a delicious crispy texture. It's important not to forget the soy noodles that absorb the rich broth's flavor and to finish it all off with sour cream and fresh herbs. This soup is not just food; it's a true gastronomic story filled with the aromas and warmth of Russian cuisine.
1
Clean the potatoes, carrots, celery root, and onion. Cut the potatoes into small cubes and the carrots, celery root, and onion into fine cubes.
- Potato: 2 pieces
- Carrot: 0.5 piece
- Celery root: 30 g
- Onion: 1 piece
2
Add broth to the water and bring to a boil.
- Meat broth: 350 g
3
Add potato to the boiling broth.
- Potato: 2 pieces
4
Prepare mirepoix (sauté onion, carrot, and celery in butter until golden brown). Add mirepoix to the broth.
- Onion: 1 piece
- Carrot: 0.5 piece
- Celery root: 30 g
- Butter: 20 g
5
Fry the diced brisket in butter for about 4 minutes.
- Smoked brisket: 100 g
6
Add cracklings to the broth.
- Smoked brisket: 100 g
7
Boil for about 15-20 minutes (check the readiness of the potatoes - they should be almost done but still have a firm texture).
8
Rinse the soy noodles (soak in cold water for 2 minutes, then drain the water).
9
Add soy noodles to the broth. Cook for about 5-7 minutes.
- Soybean flour noodles: 100 g
10
Serve with sour cream and fresh herbs.
- Sour cream: 1 tablespoon
- Green: to taste