Bean Soup with Knuckle of Pork

Bean Soup with Knuckle of Pork Recipe from Hungary

Region / culture: Hungary | Preparation time: 24 hours | Cooking time: 3 hours | Servings: 4

Introduction

Bean Soup with Knuckle of Pork is a hearty and comforting dish that combines the rich flavors of smoked pork with the earthiness of beans and the freshness of root vegetables. This recipe is perfect for cold days when you need a warming and satisfying meal. The combination of ingredients and the method of slow cooking create a depth of flavor that is both unique and traditional.

History

The origins of Bean Soup with Knuckle of Pork can be traced back to Central and Eastern Europe, where pork and beans have been staple ingredients for centuries. This dish is a testament to the resourcefulness of cooks who aimed to create nourishing meals from available ingredients. Over time, it has evolved into a beloved comfort food in many cultures, each adding its own twist to the recipe.

Ingredients

1 lb (454 g) smoked knuckle of pork
6 oz (170 g) dried speckled beans
1 carrot, sliced
1 parsley root, sliced
1 small onion
1 clove of garlic

Roux

1 tbsp of lard
1 tbsp of flour
0.5 pt (237 ml) sour cream
paprika

How to prepare

Soak the pork with the beans for 24 hours beforehand to reduce the saltiness.
Cook the meat in fresh water with onion and garlic for approximately 1 and a half hours, until the skin becomes tender.
Remove the onion and garlic, and taste the stock to determine if more salt is needed.
If the stock is too salty, discard some of the liquid and dilute with more water.
Add the beans and other vegetables, and simmer for an additional 1 and a half hours until they are cooked.
If the soup is excessively greasy, allow it to cool down and skim off the fat from the surface.
Prepare a roux using lard and flour, then stir in the paprika followed by the sour cream.
Pour the mixture into the soup and bring it to a boil.
To serve, cut the meat into pieces, place a piece in each soup plate, and pour the soup over it.

Variations

For a lighter version, you can substitute the smoked knuckle of pork with smoked turkey. Vegetarians can omit the meat altogether and add more beans and vegetables for a fulfilling meatless option.

Cooking Tips & Tricks

To achieve the best flavor, it's crucial to soak the pork and beans as instructed to reduce saltiness and ensure the beans cook evenly. When preparing the roux, cook it until it's a light golden brown to avoid a raw flour taste in your soup. Additionally, skimming off excess fat after the soup cools down will result in a lighter, more pleasant texture and flavor.

Serving Suggestions

Serve this hearty soup with a side of crusty bread for dipping. A fresh green salad can also complement the richness of the soup, providing a refreshing contrast.

Cooking Techniques

Slow simmering is key to developing the flavors in this soup. Allowing the ingredients to cook gently over low heat ensures that the meat becomes tender and the beans cook through perfectly.

Ingredient Substitutions

If lard is not available, you can use butter or vegetable oil for the roux. For a dairy-free version, omit the sour cream or use a dairy-free alternative.

Make Ahead Tips

This soup tastes even better the next day as the flavors have more time to meld. You can prepare it a day in advance and reheat it gently before serving.

Presentation Ideas

Serve the soup in deep bowls with a piece of the pork placed in the center. Garnish with fresh parsley or a dollop of sour cream for an extra touch of flavor and visual appeal.

Pairing Recommendations

A robust red wine or a dark beer pairs well with the rich flavors of this soup. For a non-alcoholic option, a sparkling apple cider can complement the meal nicely.

Storage and Reheating Instructions

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat until thoroughly warmed. If the soup has thickened, you can add a little water or broth to adjust the consistency.

Nutrition Information

Calories per serving

A serving of Bean Soup with Knuckle of Pork contains approximately 300-400 calories, making it a fulfilling meal option that provides energy without being overly calorific.

Carbohydrates

This Bean Soup with Knuckle of Pork is relatively high in carbohydrates, primarily due to the beans. Beans are an excellent source of complex carbohydrates, providing energy and fiber. A serving of this soup can contain approximately 30-40 grams of carbohydrates.

Fats

The smoked knuckle of pork and the lard used in the roux contribute to the fat content of this dish. However, by skimming off excess fat after cooling, you can reduce the overall fat content. A serving typically contains about 15-20 grams of fat, depending on the amount of skimming performed.

Proteins

This soup is a good source of protein, thanks to the smoked knuckle of pork and beans. Protein is essential for building and repairing tissues in the body. A single serving can provide approximately 20-25 grams of protein.

Vitamins and minerals

Beans and root vegetables add a variety of vitamins and minerals to this dish, including vitamin C from the carrots, iron, and magnesium from the beans, and other essential nutrients. These contribute to the overall nutritional value of the soup.

Alergens

This recipe contains potential allergens such as gluten (in the flour) and dairy (in the sour cream). Individuals with sensitivities to these ingredients should take caution.

Summary

Overall, Bean Soup with Knuckle of Pork is a balanced meal offering proteins, carbohydrates, and fats, along with essential vitamins and minerals. It's a nutritious option that can be part of a healthy diet when consumed in moderation.

Summary

Bean Soup with Knuckle of Pork is a traditional and nourishing dish that offers a comforting and satisfying meal. With its rich flavors, nutritional benefits, and versatility, it's a wonderful recipe to have in your culinary repertoire. Whether you're looking to warm up on a cold day or simply enjoy a hearty meal, this soup is sure to please.

How did I get this recipe?

I vividly remember the moment I discovered this recipe for Bean Soup with Knuckle of Pork. It was a cold winter day, and I was visiting my dear friend Maria in her quaint little village in the countryside. Maria was known for her delicious home-cooked meals, and she had promised to teach me one of her favorite recipes that day.

As we entered Maria's cozy kitchen, the aroma of simmering pork and beans filled the air. Maria greeted me with a warm smile and handed me an apron, saying, "Today, we are going to make my famous Bean Soup with Knuckle of Pork. It's a family recipe that has been passed down for generations."

I eagerly watched as Maria gathered the ingredients - dried white beans, a knuckle of pork, onions, carrots, celery, garlic, and a bouquet garni of bay leaves, thyme, and parsley. She explained each step of the recipe to me, from soaking the beans overnight to simmering the pork knuckle until it was tender and falling off the bone.

As we worked together in the kitchen, Maria shared stories of her childhood and how her grandmother used to make this soup for her family during the harsh winter months. She spoke fondly of the memories of sitting around the table with her loved ones, savoring every spoonful of the hearty and comforting soup.

I listened intently, absorbing every detail of the recipe and the love and history behind it. Maria's passion for cooking and her dedication to preserving her family's culinary traditions inspired me to learn more about the art of home-cooking.

After hours of simmering and stirring, the Bean Soup with Knuckle of Pork was finally ready. Maria ladled the steaming soup into bowls and garnished each serving with a sprinkle of fresh parsley. The rich broth was fragrant with the earthy flavors of the beans and the tender, succulent meat of the pork knuckle.

As I took my first spoonful of the soup, I was transported back in time to Maria's grandmother's kitchen, where the aroma of simmering beans and pork filled the air. The flavors were comforting and familiar, like a warm embrace from a loved one.

From that day on, I knew that this recipe would become a staple in my own kitchen. I practiced making the Bean Soup with Knuckle of Pork countless times, adjusting the seasonings and ingredients to suit my own taste. Each time I made the soup, I felt a connection to Maria and her family, and a sense of pride in carrying on a tradition that had been passed down through generations.

Now, whenever I make this soup for my family and friends, I share the story of how I learned the recipe from Maria on that cold winter day. I tell them about the love and history behind the dish, and how the simple act of cooking and sharing a meal can create lasting memories and connections.

As I sit around the table with my loved ones, savoring each spoonful of the Bean Soup with Knuckle of Pork, I am reminded of the power of food to bring people together and celebrate the joys of life. And I am grateful for the lessons and inspiration I have received from my dear friend Maria, whose love for cooking has enriched my own culinary journey.