Dried Bean Soup with Smoked Pork Hock - BableveTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 20 minutes
Soaking time: Overnight
Cooking time: 2 hours
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:191.8 kcal
Proteins:20.6 g
Fats:7.5 g
Carbohydrate:10.8 g
Fibers:3.5 g
Sugar:1.4 g
Cholesterol:46.5 mg
Sodium:41.2 mg
Calcium:31.1 mg
Energy:397 kcal
Proteins:42.7 g
Fats:15.6 g
Carbohydrate:22.3 g
Fibers:7.2 g
Sugar:3 g
Cholesterol:96.2 mg
Sodium:85.3 mg
Calcium:64.3 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
145
g
white bean or white kidney bean
750
g
smoked pork hock
200
g
turnip
100
g
carrot
15
ml
oil
30
ml
flour
1
clove of garlic
salt
sour cream
METHOD
- Soak the beans overnight.
- Place the pork hock in a soup pot; cover with water and boil for 15 minutes. If the broth is too salty, add more water.
- Continue cooking until the pork is almost tender; add the beans.
- When the beans are almost cooked, add the other vegetables, cut into pieces.
- Once the hock is cooked, remove it; bone it, chop the meat and return it to the pot.
- Make a roux: brown the flour in the oil until nicely colored; add the garlic and heat for a few seconds. Remove from the heat; sprinkle with paprika; add 250 ml (1 cup) cold water; mix well and add to the pot.
- Bring to a boil; continue cooking over medium heat for 10 minutes.
Jó étvágyat ! (Bon appétit !)
CHEF'S NOTES
Tradition
The Hungarians add a splash of vinegar to their soup. Others prefer it with a spoonful of sour cream.
