Bean Soup With Knuckle Of Ham
|Ham knuckle||1 Pound|
|Dried beans||1⁄4 Pound|
|Onions||1 1⁄2 Ounce|
|Garlic||1 Clove (5 gm)|
|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.