Hutsepot Soep
Warm, hearty, and bursting with Old World charm, Hutsepot Soep is the ultimate comfort food for cold-weather days. This Belgian-inspired soup combines tender beef short ribs, savory smoked pork sausage, and a medley of winter vegetables like potatoes, carrots, parsnips, turnips, and savoy cabbage, all simmered to perfection in a rich, herb-infused broth. The balance of wholesome ingredients and robust flavors makes Hutsepot Soep a true celebration of rustic cooking. Ready in just under two hours, this one-pot meal is both satisfying and versatile, perfect for family gatherings or cozy weeknight dinners. Pair with crusty bread for a nutritious and filling dish that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 500 g Beef short ribs or stew meat
- 2 pieces Smoked pork sausage
- 600 g Potatoes
- 300 g Carrots
- 2 stalks Leeks
- 300 g Parsnips
- 300 g Savoy cabbage
- 300 g Turnips
- 1 medium Onion
- 2 pieces Bay leaves
- 1 tsp Thyme
- 2 L Chicken or beef stock
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Butter
Instructions
1. Prepare the vegetables: Peel the potatoes, carrots, parsnips, and turnips, and cut them into bite-sized chunks. Slice the leeks into rounds and rinse them thoroughly to remove any grit. Shred the savoy cabbage and finely chop the onion.
2. Heat a large soup pot over medium heat. Add the butter and let it melt. Add the chopped onion and sauté for 3–4 minutes until translucent.
3. Add the beef short ribs or stew meat to the pot. Brown the meat on all sides for about 5–7 minutes to develop flavor.
4. Pour in the chicken or beef stock and bring it to a gentle simmer. Add the bay leaves and thyme. Cover the pot and let it simmer for 30 minutes to allow the beef to start tenderizing.
5. Add the potatoes, carrots, parsnips, turnips, and leeks to the pot. Stir well and cook for an additional 30 minutes or until the vegetables are tender.
6. Slice the smoked pork sausages into rounds and add them to the soup, along with the shredded savoy cabbage. Season with salt and black pepper. Cook for another 20 minutes.
7. Remove the beef from the soup and shred it if desired, then return it to the pot. Discard the bay leaves before serving.
8. Taste and adjust the seasoning as needed. Serve the Hutsepot Soep hot with crusty bread on the side for a complete meal.
Nutrition Facts
Calories |
3597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.9 g | 259% | |
| Saturated Fat | 80.7 g | 404% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 611 mg | 204% | |
| Sodium | 12681 mg | 551% | |
| Total Carbohydrate | 294.7 g | 107% | |
| Dietary Fiber | 50.7 g | 181% | |
| Total Sugars | 73.6 g | ||
| Protein | 163.6 g | 327% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 860 mg | 66% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 8998 mg | 191% | |
*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.
