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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is my favorite soup. I can't wait till all the veggies are in season and I can make it. It is well worth all the effort. It can be made vegetarian by omitting the cracklings, but it tastes so very good with them. Read more ... Ingredients:
6 medium red potatoes diced into 1/2 inch dices |
3 medium sized carrots, sliced into 1/4 inch slices |
6 medium beets with beet greens |
handful of yellow wax beans cut into 1 inch pieces |
juice of one 1 lemon (fresh) |
1/2 oz fresh dill |
salt pork (1/2 package) |
1 small red onion diced finely |
sour cream - i only use daisy brand - it's the only one with only cream as the main ingredient - no mono diglycerides, no carragean, no other crud - it's the best |
sea salt |
Directions:
1. Put potatoes, carrots and wax beans into a 5 or 6 quart pot and cover with cold water.
2. Prepare the beets - cut off the beet greens, wash them and sort, then cut into 1 inch pieces and toss into the pot.
3. Peel the beets, wash them and slice into 1/8 inch slices (stopping periodically to admire how beautiful the beets are) then put the beets into the pot
4. Rinse your hands :-)
5. Bring everything to a boil and cook over medium heat till potatoes are done and beets are tender about 30 minutes
6. Turn off the heat and add lemon juice, this turns it a brilliant fuchsia color
7. Salt to taste
8. Wash the dill and snip it finely with scissors
9. Add to soup
10. Make pork cracklings by dicing salt pork into 1/4 inch dices and frying on medium heat till they turn crispy and medium brown. It will take a while and can be done while the soup is cooking
11. (I won't lie here - the cracklings are an art - as soon as the salt pork turns brown add the onion and cook till glassy - put the onion in too early and it will burn before the cracklings are done, too late and you will burn the cracklings before the onion is glassy)
12. Ladle the soup into bowls, add a dollop of sour cream and top with cracklings.
13. I stir my sour cream carefully into the soup and watch it turn an incredible pick hue.
14. Enjoy!
15. And oh...no matter how tempting, don't fish out the cracklings and eat them all at once!
16. Stir soup well and turn your eyes toward heaven when your mouth encounters one...
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