Experience the unique taste of Slovenian Sour Pork Soup, a traditional dish cherished for its robust and tangy flavors. This soup combines tender pork, potatoes, and sauerkraut in a hearty broth, enriched with garlic and bay leaves for an aromatic depth. The sourness, derived from vinegar or a splash of wine, perfectly complements the richness of the pork, offering a comforting bowl that warms the soul. It’s a taste of Slovenian heritage, ideal for those seeking to explore authentic European culinary traditions.
Slovenia offers a treasure trove of culinary delights. Among them stands a standout dish: the Slovenian Sour Pork Soup. This soup embodies the nation’s rich traditions, blending tangy, savory, and hearty elements into one delightful bowl.
Each sip transports you to the scenic landscapes of Slovenia, evoking memories of rustic countryside and mountain peaks. It’s not just a soup; it’s an experience.
Crafted with precision and passion, it’s a testament to Slovenia’s gastronomic prowess.
Dive into this bowl of culture. Let Slovenia’s finest culinary tradition sweep you off your feet. Welcome to a journey of taste.
What Is Slovenian Sour Pork Soup?
Slovenian Sour Pork Soup, known locally as “Kisla Juha,” is a traditional dish hailing from Slovenia. It’s a rich blend of pork, garlic, potatoes, and vinegar, giving it a distinctive sour taste.
The soup offers a symphony of flavors, infused with herbs and cooked slowly. Popular during cold months, this comforting bowl captures the essence of Slovenian culinary heritage, providing warmth, depth, and a delightful tang in every spoonful.
Can You Vary The Recipe With Other Ingredients?
- Keto Skip flour for thickening; use a touch of xanthan gum. Opt for high-fat meats, and add more lard or butter.
- Paleo Replace the lard with ghee or coconut oil. Skip the flour entirely, or use a paleo-friendly thickener like arrowroot powder.
- Gluten-Free Substitute regular flour with a gluten-free flour blend or cornstarch to thicken.
- Whole30 Eliminate the flour and wine. Use compliant meats and fats. Make sure to double-check all ingredients for hidden sugars or additives.
- Vegetarian Omit the pork. Use mushrooms or firm tofu for texture and umami flavor. Vegetable broth can replace the meat essence.
- Vegan Follow the vegetarian version and replace lard with olive or coconut oil.
Recipe Directions
- Cover the pig’s foot and organ meats with cold water in a stockpot. Bring to a simmer on medium heat, removing scum.
- Add bay leaf, thyme, cumin seeds, and garlic. Reduce to low; simmer covered for 2 hours, occasionally skimming scum.
- In a skillet, melt lard. Sauté onions until soft (5 mins). Stir in flour and paprika to make a paste.
- Mix some soup liquid with the paste until smooth. Stir back into soup; boil.
- Discard the pig’s foot and bay leaf—season with vinegar, salt, and pepper.
- Serve garnished with thyme leaves.
Variations, Add-Ons, And Toppings
Variations
- Vegetarian/Vegan: Substitute meat with mushrooms, tofu, or tempeh.
- Seafood Twist: Replace pork with fish or shellfish for a maritime flavor.
Add-Ons
- Veggies: Incorporate root vegetables like carrots or parsnips for added texture.
- Grains: Barley or rice can be simmered in the soup to make it more hearty.
- Beans: White beans or chickpeas provide added protein and richness.
Toppings
- Herbs: Fresh dill or parsley complements the tangy flavor.
- Spice: Red chili flakes or sliced jalapeños for those seeking heat.
- Creaminess: A dollop of sour cream or yogurt to balance the soup’s tang.
Can I Make Slovenian Sour Pork Soup In A Slow Cooker Or Instant Pot?
Slow Cooker
- After sautéing onions and making the roux in a skillet, transfer everything to the slow cooker. Add the pig’s foot, organ meats, and other ingredients. Set it on low for 6-8 hours or high for 4-6 hours. The prolonged cooking will meld flavors wonderfully.
Instant Pot
- Use the ‘Sauté’ function for onions and roux creation. Add the meats and other ingredients afterward. Seal the lid and set it on ‘Manual’ or ‘Pressure Cook’ for about 45 minutes to an hour. Release pressure naturally.
Can I Use Store Bought Broth, Or Should I Make My Own?
Store-Bought Broth
- Pros: Quick and convenient. Ideal for those short on time.
- Cons: Might contain preservatives, additives, and high sodium levels. Flavors can sometimes be generic or less rich.
Homemade Broth
- Pros: Fresh, rich flavors. You control the ingredients, ensuring no unwanted additives and customizing salt levels.
- Cons: Requires time and effort to prepare.
How To Serve?
- Warm Bowls: Preheat your bowls. Pouring hot soup into a cold bowl can affect its temperature and taste.
- Fresh Garnish: Sprinkle fresh thyme leaves atop the soup just before serving. It adds color, aroma, and a burst of flavor.
- Crusty Bread: Offer a side of freshly baked crusty bread or traditional Slovenian bread to complement the soup’s rich taste.
- Optimal Consistency: Ensure the soup isn’t overly thick or watery; it should perfectly coat the back of a spoon.
- Temperature: Serve hot but not scalding. A gentle steam rising from the bowl signals the perfect temperature.
Perfect Side Dishes
- Crusty Bread: A loaf of fresh, warm bread, preferably rye or sourdough, is perfect for dipping and soaking up the soup’s flavorful broth.
- Slovenian Salad: A simple mix of lettuce, hard-boiled eggs, pumpkin seed oil, and vinegar complements the soup’s richness.
- Pickled Vegetables: Crunchy pickled cucumbers or cabbage add a tangy contrast to the soup’s deep flavors.
- Potato Pancakes: Crispy on the outside, soft on the inside – a starchy companion to the hearty soup.
- Creamy Polenta: This soft, creamy dish can balance the soup’s robust character.
Storage And Make Ahead
- Refrigeration: Store leftover soup in airtight containers in the refrigerator for up to 3-4 days.
- Freezing: This soup freezes well. Portion it into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Make Ahead: Prepare the soup a day in advance to allow the flavors to meld. Reheat gently on the stovetop before serving.
- Separate Components: If possible, store the pork, vegetables, and broth separately to maintain their individual textures and flavors.
- Labeling: Properly label containers with the date of preparation to track freshness.
What Can We Do With Leftovers?
- Pork Stew: Add vegetables like carrots, potatoes, or peas to the soup and simmer until tender for a hearty stew.
- Pasta Sauce: Reduce the soup slightly for a thicker consistency and toss with pasta for a unique twist on a meat sauce.
- Pork Tacos: Shred the leftover pork meat, mix it with some soup for moisture, and use it as a taco filling.
- Rice Medley: Mix the soup with cooked rice for a flavorful and hearty dish.
- Pie Filling: Use the soup as a savory pie or pot pie base.
Tips
- Choose the Right Cut: Opt for a fatty cut of pork like shoulder or belly for richer flavor and tenderness.
- Marinate Overnight: Marinate the pork in vinegar and spices overnight for maximum flavor infusion.
- Low and Slow: Cook the pork on low heat for several hours to achieve fork-tender texture and allow the flavors to develop fully.
- Adjust Sourness: Taste the soup as it cooks and adjust the sourness by adding more vinegar if necessary.
- Serve with Garnishes: Enhance the soup with traditional Slovenian garnishes like sour cream, fresh herbs, and crusty bread for dipping.
Tasty and Wholesome Slovenian Sour Pork Soup Recipe (Nutrient Dense Recipe)
Course: Soup Recipes4
servings20
minutes2
hours15
minutes350
kcalA traditional delight from Slovenia, this Sour Pork Soup combines the rich flavors of pork, organ meats, and aromatic herbs.
Ingredients
1 Split 1 Pig’s Foot
1 Pound 1 Pork Meat And Organ Meats (Lung, Stomach, Tripe, And Heart)
10 Cups 10 Cold Filtered Water
1 1 Bay Leaf
4 Sprigs 4 Fresh Thyme (Plus Additional Fresh Thyme Leaves For Garnish)
1 Teaspoon 1 Cumin Seeds
2 Cloves 2 Garlic (Chopped)
23 Tablespoons 23 Lard
1 1 Onion (Peeled And Chopped)
2 Tablespoons 2 Unbleached White Flour
1/2 Teaspoon 1/2 Paprika
Apple Cider Vinegar Or Dry White Wine (As Needed)
Sea salt and freshly ground black Pepper (To Taste)
Step-By-Step Directions
- Preparation Steps
Gather all the ingredients. Ensure the pig’s foot and organ meats are cleaned and diced properly. - Cooking
Take a large stockpot. Place the pig’s foot and organ meats inside. Pour in the cold filtered water, ensuring everything’s submerged.
Set the stockpot on medium heat. As it starts to simmer, carefully spoon off any scum appearing on the top.
To the pot, add the bay leaf, thyme sprigs, cumin seeds, and chopped garlic.
Reduce the heat to its lowest setting. Cover the stockpot, letting the soup simmer gently for about 2 hours. Throughout this duration, skim off any scum as it forms. Ensure the bones remain submerged by occasionally adding water. - Blending
In a medium skillet, melt the lard over medium heat. Once melted, add the chopped onion. Sauté them until they become translucent but ensure they don’t brown – roughly 5 minutes.
To the onions, add the flour and paprika. Stir them together until they form a smooth paste. Let this cook, while constantly stirring, for about 1 minute.
Gradually introduce a ladleful of the soup into the skillet. This will help thin out the paste. Stir it constantly to prevent any lumps from forming. - Final Touches
Now, incorporate this onion-paste mixture back into the main soup pot. Stir and bring the soup to a boil.
It’s time to remove and discard the pig’s foot and the bay leaf from the soup. - Serving
Before serving, season the soup with apple cider vinegar or white wine, salt, and freshly ground black pepper to taste.
Ladle the soup into individual bowls. As a finishing touch, garnish each bowl with fresh thyme leaves. - EQUIPMENT LIST
- Stockpot
- Skimmer
- Ladle
- Skillet
- Sharp Knife
- Cutting Board
- Measuring Cups & Spoons
- Airtight Containers
- Strainer
Notes
- The quality of ingredients matters; opt for organic meats and fresh herbs whenever possible.
- Adjust the soup’s tanginess by varying the amount of apple cider vinegar or white wine.
- Traditional recipes may vary slightly across Slovenian households. Embrace personal touches!
- For a smoother broth, strain after simmering.
- Serve hot and pair with a crisp Slovenian wine for an authentic experience.
Nutrition Table
