Bean soup with smoked ham hock and tarragon (in Kukta)

Name: Bean soup with smoked ham hock and tarragon (in Kukta) - Stana M.
Ingredients: 1 boneless smoked ham hock 700 g of beans 1 onion 3 carrots 1 medium celery 1 red bell pepper 1 green bell pepper 1 cup of canned tomatoes (homemade) or 3; 4 fresh tomatoes 500 ml of broth flour oil salt; pepper tarragon

Soups - Bean soup with smoked ham hock and tarragon (in Kukta) by Stana M. - Recipia

Bean soup with smoked ham hock and tarragon: a recipe that reminds us of the lavish meals of our childhood, when the aroma of steaming soups filled our home and guided us to warm memories. This soup is not just a simple broth, but a true feast for the senses, perfect for cold days when we crave something comforting and full of flavor. Let’s get cooking! Preparation time: 30 minutes Cooking time: 50 minutes Total time: 1 hour and 20 minutes Number of servings: 6-8 servings Ingredients: - 1 boneless smoked ham hock (approximately 500-700 g) - 700 g dried beans (preferably white or yellow) - 1 large onion - 3 carrots - 1 medium celery root (approximately 200 g) - 1 red bell pepper - 1 green bell pepper - 1 cup canned tomatoes (or 3-4 ripe fresh tomatoes) - 500 ml tomato puree - 4 tablespoons flour - 10 tablespoons oil - Salt and pepper to taste - Fresh or dried tarragon, to taste Step-by-step preparation: 1. Preparing the beans: The night before, soak the beans in cold water. This step is essential to reduce cooking time and achieve a better texture. Make sure the beans are completely covered with water. 2. Preparing the ham hock: The next day, cut the smoked ham hock into smaller pieces. If it seems too salty, you can soak it in cold water for 30 minutes to reduce the saltiness. 3. Chopping the vegetables: Finely chop the onion, and you can grate the carrots and celery. Dice the red and green bell peppers. These vegetables will add sweetness and flavor to the soup. 4. Cooking the ham hock: Place the ham hock in a Kukta pot or a large pot, fill it halfway with water, and let it boil. When it starts to whistle, reduce the heat and let it simmer for 20 minutes. 5. Adding the beans and vegetables: When the ham hock is nearly cooked, add the drained beans and chopped vegetables. Let them simmer together for 5 minutes. 6. Preparing the roux: In a pan, heat the oil and add the flour. Sauté the flour for a few minutes until it turns golden, then deglaze with the tomato puree. Let it simmer for a few minutes, stirring constantly to avoid lumps. 7. Finalizing the soup: Add the roux to the soup, stirring well. Let it simmer uncovered for 5-10 minutes to thicken the soup. Before turning off the heat, add salt, pepper, and tarragon. Taste and adjust the seasoning according to your preference. 8. Serving: The bean soup with smoked ham hock can be served warm, alongside sour cream and onion or hot peppers, as preferred. This will add an extra layer of flavor and freshness. Useful tips: - Beans: You can use canned beans, but cooking with dried beans will provide a more authentic taste. - Ham hock: If you prefer a lighter option, you can replace the ham hock with smoked chicken or vegetables for a vegetarian option. - Serving variations: Instead of sour cream, you can try a drizzle of olive oil or a spoonful of Greek yogurt for a fresher taste. - Substitutions: If you don’t have tarragon, lovage or dill are excellent alternatives that pair well with soups. Nutritional information: This soup is rich in protein and fiber due to the beans, and the smoked ham hock adds a healthy dose of fats and intense flavor. On average, a serving of this soup contains about 350-400 calories, depending on the amount of oil and sour cream added. Frequently asked questions: 1. Can I use frozen vegetables? Yes, frozen vegetables are a quick and convenient option, but the fresh aroma will always be more intense. 2. How long can the soup be stored? The soup can be kept in the refrigerator for 3-4 days. You can easily reheat it, but add a little water if it has thickened too much. 3. Can I freeze the soup? Yes, the soup can be frozen, but it is recommended to set aside the roux, as it may alter the texture after thawing. This bean soup with smoked ham hock and tarragon is not just a delicious meal, but also a recipe that brings warmth and comfort on cold days. Whether you enjoy it with family or friends, each spoonful will remind you of culinary traditions and pleasant moments spent together. Enjoy your meal!

Bean soup with smoked ham hock and tarragon (in Kukta)

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