Potato and Smoked Pork Soup

Potato and Smoked Pork Soup

I am very keen on healthy eating in our family, without being extreme about this, I carefully choose what we eat and the ingredients I use. This potato and smoked pork soup recipe came to me rather after a craving. It had been a long time since I cooked something like this and I really wanted to. So I quickly went to the market and I bought smoked pork (smoked, but not too fat :) from a shop selling countryside products and I started working. I managed to surprise my husband with this potato soup, we all enjoyed it to the last drop - it is beautiful, delicious, savoury and filling - with a chili on the side it's even perfect. 

I didn't have a certain recipe to follow step by step, there are so many recipes on the internet, that I got lost. I combined and simplified things as I thought best, and the result was fantastic, it's quick to make and you'll even have fun. 


Smoked ham
500 g
pork loin, chop - anything you like but not too fat, preferably
4 pieces
2 pieces
White onion
1 piece
Celery root
0.5 pieces
optional, but you can add other vegetables that you like - pepper, parsnip etc.
Borsch/Lemon juice
500 ml
1 tbsp
to taste
Fresh parsley
1 piece
1 bunch, tarragon can go along well
Sunflower oil
50 ml
Egg yolks
2 pieces
Heavy whipping cream 30-35%
100 ml
can be replaced with regular, fermented sour cream

Step by step


Heat oil in a deep skillet. 

Cut the carrots, onion and celery (and other veggies, if you want) into medium cubes, stir into the skillet.


Saute for a while, about 10 minutes, mixing periodically.


Add in the smoked pork, cut in bigger cubes, stir and cook for 5 minutes more.


Transfer this mixture to a big soup pot, mine was 5 litres.


Pour 2-3 litres of water in the pot.


When it comes to the boil, turn the heat to low, cover with a lid and cook for 30 minutes.


After this time, stir in the diced potatoes, boil for 20 more minutes or until the potatoes are cooked.


When potatoes are cooked, pour in bors (fermented wheat bran), vinegar, lemon juice or tomato sauce - depending on what you have and what you like better.


Season with salt, to taste. 


Boil for 5 minutes more. 


In a deeper bowl, whisk together the egg yolks and the (sour) cream.


Pour one by one, about 10 ladles of broth from the soup in the yolks and cream mixture, stir constantly.


Then return the yolks and cream mixture back to the soup, this way the egg yolks will incorporate nicely in the soup. 


Sprinkle chopped parsley or tarragon and mix.


Return the pot back to the heat and boil for only 2-3 minutes, no more than that!


Turn the heat off, put a lid on and allow flavours to blend for 15-20 minutes before serving.


Serve with chili peppers on the side (if you like), mine were pickled - even a better combination. 


Quantity: 5 l
Prep time: 60 min
Difficulty: easy
Ready in: 30 min
Publish date:
Collections: Soups

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