Easter Soup
Celebrate the flavors of spring with this hearty and traditional Easter Soup, a perfect dish for your holiday table. This comforting soup combines smoky kielbasa sausage, tender potato cubes, and vibrant greens like baby spinach or kale, all simmered in a rich, savory broth infused with the smoky essence of a ham hock. A splash of white vinegar and a touch of heavy cream add a delightful balance of tang and creaminess, while aromatic vegetables and herbs like dill and parsley give it a fresh, homemade touch. Topped with slices of hard-boiled eggs and served with crusty bread, this Easter Soup is the ultimate way to bring warmth and tradition to your family gathering. Keywords: Easter Soup recipe, smoked kielbasa, holiday soup ideas, traditional soups, comforting Easter meals.
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Recipe Information
Ingredients
- 1 pound Smoked kielbasa sausage
- 1 unit Ham hock or smoked ham bone
- 1 medium Yellow onion
- 3 small Garlic cloves
- 2 medium Carrots
- 2 unit Celery stalks
- 2 large Russet or gold potatoes
- 4 cups Baby spinach or kale
- 6 cups Chicken or vegetable stock
- 2 tablespoons White vinegar
- 1 cup Heavy cream
- 2 unit Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 unit Hard-boiled eggs
- 2 tablespoons Fresh dill
- 2 tablespoons Fresh parsley
Instructions
Prepare the vegetables: Dice the onion, mince the garlic, slice the carrots and celery, and peel and cube the potatoes.
In a large soup pot or Dutch oven, place the ham hock and pour in the chicken or vegetable stock. Bring to a boil, then reduce the heat to a gentle simmer. Add the bay leaves.
Simmer the ham hock for about 30 minutes to infuse the stock with its smoky flavor.
While the stock simmers, slice the smoked kielbasa sausage into bite-sized pieces.
After 30 minutes, add the diced onion, garlic, carrots, celery, and potatoes to the pot. Stir well and continue to simmer for another 20 minutes, or until the vegetables are tender.
Remove the ham hock from the pot and set it aside to cool slightly. Shred the meat from the hock and discard the bone and any excess fat. Return the shredded meat to the soup.
Add the sliced kielbasa sausage, baby spinach or kale, salt, pepper, and vinegar to the soup. Stir well and cook for an additional 10 minutes.
Reduce the heat to low and stir in the heavy cream. Let the soup warm through for 5 minutes without boiling.
Garnish each serving with slices of hard-boiled eggs, fresh dill, and parsley.
Serve hot with crusty bread or rolls for a comforting Easter meal.
Nutrition Facts
Calories |
3078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.5 g | 260% | |
| Saturated Fat | 90.7 g | 454% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1189 mg | 396% | |
| Sodium | 13199 mg | 574% | |
| Total Carbohydrate | 157.9 g | 57% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 25.7 g | ||
| Protein | 130.7 g | 261% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 596 mg | 46% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 5676 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
