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Bean Soup With Knuckle Of Ham

Goulash.Chefs's picture
  Ham knuckle 1 Pound
  Carrots 4 Ounce
  Parsnips 2 Ounce
  Salt To Taste
  Dried beans 1⁄4 Pound
  Lard 2 Ounce
  Onions 1 1⁄2 Ounce
  Garlic 1 Clove (5 gm)
  Flour 3 Ounce
  Sour cream 3⁄4 Cup (12 tbs) (About 1.5 Gill)
  Red paprika 1 Teaspoon
  Parsley 1 Bunch (100 gm)

Cook the knuckle of ham in 2 1/2 pt. of water.
Then take the cleaned and washed beans, which should have been soaked in water for several hours, boil until tender, then add the stock from the cooked ham.
Make a roux from lard and flour and add finely chopped onion and garlic, green parsley and red paprika to the roux; add some cold water, mix with the soup and boil for 10 mins.
The knuckle of ham should be cut into five pieces when cooked, and added to the soup before serving.
Sour cream is also added just before serving.

Recipe Summary

Side Dish

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