ReceptnaptárBean soup with smoked ham hock
The salty liquid from the smoked ham hock is what gives this bean soup its depth of flavour, so alongside the classic roux thickening, you need to be especially careful with salt.
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Ingredients
Method
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- Soak the dried beans in plenty of water the night before, then drain and rinse before cooking.
- Put the smoked hock on to cook in a large pot with enough water to cover it well, and cook covered over medium heat for 1 hour until it starts to soften.
- Add the soaked beans, the whole onion, the crushed garlic and the bay leaf, then continue cooking covered over low heat for about 45-50 minutes until the beans are tender.
- Meanwhile, add the sliced carrot and parsley root when the beans are almost tender (for the last 20 minutes).
- Heat the lard in a small frying pan, sprinkle in the flour and cook until golden brown, then take off the heat, sprinkle in the paprika and stir quickly so it doesn't burn.
- Loosen the roux with a ladleful of hot soup, stir until smooth, then pour it back into the pot and stir it well into the soup.
- Take out the hock, let it cool enough to handle, remove the bone, dice the meat and return it to the soup.
- Boil for another 10 minutes so the roux blends into the soup, seasoning with salt and pepper (the hock is salty, so go easy on the salt).
- Before serving, mix the sour cream with a little soup, drizzle it over the top of the soup and serve hot.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Always soak the dried beans the night before — without soaking they take much longer to cook and soften unevenly.
- Take the roux off the heat before sprinkling in the paprika, adding it gradually while stirring constantly, or it will burn and turn the whole soup bitter.
- The ham hock is salty, so only season at the end, after tasting — it's easy to oversalt if you do it too early.
- Freezes well, but roux-thickened soups can easily boil over in the microwave: reheat covered on medium power, stirring halfway through.
Frequently asked questions
Can the soaking be skipped?
Yes, with the quick-soak method: bring the beans to the boil, cook for 2 minutes, then let them stand covered for 1 hour before cooking as usual.
What can replace the smoked ham hock?
Smoked pork shoulder or smoked pork ribs work well too, but the cooking time may be shorter — check the meat's tenderness after 40-50 minutes.
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