Boiled Vegetables in Soup Stock

Boiled Vegetables in Soup Stock Recipe from Estonia

Region / culture: Estonia | Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 4 |

Vegetarian diet

Introduction

Boiled Vegetables in Soup Stock is a hearty, comforting dish that brings together the simplicity of fresh vegetables and the richness of a meaty broth. This recipe is a testament to the power of basic ingredients, transforming them into a nourishing meal that warms the soul. Perfect for cold days or when you're in need of a simple yet satisfying meal, this dish is a reminder of the joys of home cooking.

History

The tradition of boiling meat with vegetables dates back centuries and spans across many cultures. This method of cooking was not only a way to make tough cuts of meat more palatable but also to ensure that no part of the animal was wasted. Over time, this evolved into various regional dishes around the world, each adding their own unique twist based on local ingredients and culinary traditions. The Boiled Vegetables in Soup Stock recipe is a nod to this rich history, showcasing the timeless appeal of a well-made broth.

Ingredients

800 g of pork
1 kg of potatoes
400 g of turnips
400 g of carrots
2 onions
salt (to taste)

How to prepare

1. Boil the pork, potatoes, sliced turnips, carrots, and onions in a small amount of water. (You can remove the pork pieces from the stock).
2. Add salt and continue cooking for a few more minutes to allow the salt to be absorbed by all the vegetables.
3. Serve with the stock or use the stock as a sauce.
4. Serve with a side of green salad.

Variations

For a vegetarian version, omit the pork and use a rich vegetable broth as the base. You can also add other vegetables like leeks, celery, or green beans to vary the flavors and textures.

Cooking Tips & Tricks

To enhance the flavor of the dish, consider browning the pork before adding it to the pot. This will add depth to the broth. Additionally, adding a bouquet garni (a bundle of herbs) to the pot while cooking can infuse the stock with aromatic flavors. Remember to cut the vegetables into uniform sizes to ensure even cooking.

Serving Suggestions

This dish is best served hot, directly from the stove. For a complete meal, accompany it with a side of green salad dressed with a light vinaigrette and a slice of crusty bread to soak up the delicious broth.

Cooking Techniques

Boiling is the primary cooking technique used in this recipe, which is effective for extracting flavors and creating a rich broth. For added complexity, consider roasting the vegetables before adding them to the broth.

Ingredient Substitutions

If pork is not available or preferred, you can substitute it with chicken or beef. Similarly, sweet potatoes can be used in place of regular potatoes for a different flavor profile and additional nutrients.

Make Ahead Tips

This dish can be made in advance and stored in the refrigerator for up to 3 days. The flavors often deepen over time, making leftovers even more delicious.

Presentation Ideas

Serve the dish in a deep bowl to showcase the vibrant colors of the vegetables against the rich broth. Garnish with fresh herbs like parsley or thyme for a touch of green and added flavor.

Pairing Recommendations

A light, crisp white wine such as Sauvignon Blanc pairs well with the flavors of this dish. For a non-alcoholic option, a sparkling water with a squeeze of lemon complements the meal without overpowering it.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator. To reheat, gently warm the dish on the stove over low heat until heated through. Avoid boiling to preserve the texture of the vegetables.

Nutrition Information

Calories per serving

A serving of Boiled Vegetables in Soup Stock contains approximately 250 calories, making it a relatively low-calorie option that can fit into various dietary plans.

Carbohydrates

This dish is relatively low in carbohydrates, with the primary sources being the potatoes and turnips. One serving contains approximately 30g of carbohydrates, making it a suitable option for those monitoring their carb intake.

Fats

The pork in the recipe contributes to the fat content of the dish. However, by trimming the meat of excess fat before cooking and skimming off any fat that rises to the surface of the broth, you can reduce the overall fat content. A serving of this dish contains roughly 10g of fat.

Proteins

Pork is an excellent source of high-quality protein, and this dish provides a generous amount, with about 25g of protein per serving. This makes it a great option for those looking to increase their protein intake.

Vitamins and minerals

The vegetables in this recipe are a good source of vitamins and minerals. Carrots are rich in beta-carotene, which the body converts into vitamin A. Potatoes and turnips provide vitamin C, potassium, and fiber. Together, these ingredients contribute to a well-rounded nutritional profile.

Alergens

This recipe is free from common allergens such as nuts, dairy, and gluten, making it suitable for individuals with these dietary restrictions.

Summary

Overall, Boiled Vegetables in Soup Stock is a balanced meal that provides a good mix of proteins, moderate fats, and low carbohydrates. It is also rich in vitamins and minerals, making it a nutritious option for a wholesome meal.

Summary

Boiled Vegetables in Soup Stock is a versatile, nutritious, and comforting dish that showcases the simplicity and richness of well-cooked vegetables and meat. Whether you're looking for a warming meal on a cold day or a nutritious dish that caters to various dietary needs, this recipe is sure to satisfy. With its deep historical roots and the potential for endless variations, it's a timeless classic that belongs in every home cook's repertoire.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Boiled Vegetables in Soup Stock. It was a hot summer day, and I was visiting my friend Rosemary in her quaint little cottage in the countryside. Rosemary was known for her delicious homemade soups, and I was always eager to learn new recipes from her.

As soon as I walked into her kitchen, I could smell the wonderful aroma of simmering vegetables and herbs. Rosemary greeted me with a warm smile and told me she was making her famous Boiled Vegetables in Soup Stock for lunch. I had never heard of such a dish before, but I was intrigued and eager to learn how to make it.

Rosemary began by showing me how to prepare the soup stock. She used a combination of fresh vegetables, herbs, and spices, simmered together in a pot of water for hours to create a rich and flavorful broth. As the stock bubbled away on the stove, Rosemary started chopping up an assortment of colorful vegetables – carrots, celery, potatoes, and peas – to add to the soup.

I watched intently as Rosemary added the vegetables to the pot of simmering stock, stirring gently to combine all the flavors. The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the finished dish. After letting the soup simmer for a while longer, Rosemary ladled it into bowls and served it piping hot with a side of crusty bread.

As I took my first spoonful of the Boiled Vegetables in Soup Stock, I was blown away by the depth of flavor and the comforting warmth of the dish. The vegetables were perfectly cooked, tender yet still slightly crisp, and the broth was rich and savory, with a hint of sweetness from the fresh herbs. It was a simple yet incredibly satisfying meal, and I knew I had to learn how to make it myself.

Rosemary was kind enough to share her recipe with me, and I eagerly copied it down in my notebook. She explained that the key to a good vegetable soup is using fresh, quality ingredients and allowing the flavors to develop slowly over time. She also encouraged me to experiment with different vegetables and seasonings to create my own unique variations of the dish.

I returned home that day with a newfound passion for cooking and a determination to master the art of making Boiled Vegetables in Soup Stock. I spent hours in my own kitchen, chopping, stirring, and simmering until I had perfected the recipe to my liking. I added my own twist by including a touch of curry powder for a hint of warmth and spice, and I discovered that a splash of lemon juice at the end brightened up the flavors beautifully.

Over the years, I have continued to make this dish for my family and friends, adapting it to suit different tastes and dietary preferences. It has become a staple in my repertoire, and I always think back to that sunny day in Rosemary's kitchen whenever I prepare it. The memory of learning this recipe from a dear friend has made it even more special to me, and I cherish the tradition of passing it down to future generations.

As I sit here now, sharing this story with you, I can still envision the steaming bowls of Boiled Vegetables in Soup Stock, the laughter and conversation around the table, and the joy of discovering a new recipe that has become a beloved part of my culinary heritage. I hope that you, too, will find inspiration in this dish and create your own memories around it. Happy cooking!