Bean soup with smoked ham hock and beetroot – a traditional recipe that combines rich flavors, a comforting texture, and a vibrant color palette on the plate. This dish is not just a simple soup, but a story about the earth's goodness and culinary traditions passed down from generation to generation. Get ready to discover how to prepare this delicacy step by step, in an engaging and flavorful way.
Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Total: 1 hour and 50 minutes
Number of servings: 6
Necessary ingredients:
- 1 piece of smoked pork hock (approximately 800 g)
- 200 g fresh pork belly
- 2 cans of cooked beans (approximately 400 g)
- 1 white onion
- 1 red bell pepper
- 1 parsley root
- 4-5 medium carrots
- 2 beetroots
- 1/4 piece of celery root
- 2 tablespoons of tomato paste
- 1 sprig of fresh thyme
- 1 teaspoon of grated horseradish
- Salt and pepper, to taste
Short story about the recipe:
Bean soup with smoked ham hock evokes childhood memories when Sunday meals were a family reunion occasion. This recipe has been adapted over time, with each family having its own tricks and secret ingredients. Beans, known for their nutritional properties, are a staple in many cultures, being an excellent source of plant-based proteins and fiber. The addition of smoked ham hock gives it a deep, savory flavor, turning this soup into an unforgettable dish.
Preparing the ingredients:
Before you start cooking, make sure you have all the ingredients ready. Here are some useful tips for each ingredient:
- Smoked ham hock: Choose a quality hock with tender meat and good smoke. You can ask the butcher to cut the hock into smaller pieces for even cooking.
- Cooked beans: If using canned beans, rinse them well under cold water to remove salt and preservatives. Dried beans are an excellent alternative but will require prior boiling.
- Vegetables: Onion, carrots, parsley, and celery add flavor and nutrients. Cutting the vegetables evenly ensures even cooking.
- Beetroot: You can use fresh beetroot, which you can boil and peel, or pre-cooked beetroot, which saves time.
Step by step – Preparing the soup:
1. Boiling the meat: Start by washing the ham hock and pork belly well, then cut them into suitable pieces. Place them in a large pot with cold water and bring to a boil. Once the water starts to boil, skim off the foam on the surface with a ladle. This is an important step to achieve a clear and tasty soup.
2. Preparing the vegetables: Meanwhile, peel and finely chop the onion, bell pepper, carrots, parsley, and celery. These vegetables will add extra flavor and color to your soup.
3. Cooking the meat and vegetables: Once the hock has been skimmed, add the chopped vegetables to the pot. Let them boil together with the meat for about 30 minutes over medium heat.
4. Adding the beetroot: Peel the beetroot and cut it into cubes or grate it. Add the beetroot to the pot after the vegetables have started to soften, allowing it to boil for another 15-20 minutes. This will give the soup a vibrant color and a sweet taste.
5. Adding the beans: Drain the canned beans, rinse them, and add them to the pot. Stir well and let it boil for another 10 minutes. Taste and add salt and pepper to your liking.
6. Finalizing the soup: Finally, add the tomato paste, thyme sprig, and grated horseradish. Let it boil for 5 minutes, then turn off the heat. This will intensify the flavors and enrich the taste of the soup.
Serving and variations:
Serve the soup hot, sprinkled with a little fresh thyme on top. You can also add finely chopped red onion for an extra freshness. This soup pairs perfectly with homemade bread or polenta, turning the meal into a real feast.
Frequently asked questions:
- Can I use other types of meat? Yes, you can replace the hock with beef or chicken, but the taste will be different.
- How can I adapt the recipe for vegans? You can omit the meat and replace it with protein-rich vegetables like lentils or chickpeas to create a delicious vegan version.
- How long can the soup be stored? The soup can be kept in the refrigerator for 3-4 days or frozen for later consumption.
Nutritional benefits:
This soup is rich in protein due to the beans and meat, while the beetroot provides important vitamins and minerals, including folic acid, potassium, and antioxidants. It is an excellent choice for a nutritious and comforting lunch.
Pairing suggestions:
For a complete meal, I recommend serving this soup alongside a dry white wine or a craft beer that will perfectly complement the flavors. Additionally, a summer salad with fresh vegetables would add a pleasant contrast and a note of freshness.
In conclusion, bean soup with smoked ham hock and beetroot is a delicious, easy-to-make recipe that will bring warmth and comfort on colder days. I hope you enjoy every bite and share this recipe with your loved ones! Enjoy your meal!
Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Total: 1 hour and 50 minutes
Number of servings: 6
Necessary ingredients:
- 1 piece of smoked pork hock (approximately 800 g)
- 200 g fresh pork belly
- 2 cans of cooked beans (approximately 400 g)
- 1 white onion
- 1 red bell pepper
- 1 parsley root
- 4-5 medium carrots
- 2 beetroots
- 1/4 piece of celery root
- 2 tablespoons of tomato paste
- 1 sprig of fresh thyme
- 1 teaspoon of grated horseradish
- Salt and pepper, to taste
Short story about the recipe:
Bean soup with smoked ham hock evokes childhood memories when Sunday meals were a family reunion occasion. This recipe has been adapted over time, with each family having its own tricks and secret ingredients. Beans, known for their nutritional properties, are a staple in many cultures, being an excellent source of plant-based proteins and fiber. The addition of smoked ham hock gives it a deep, savory flavor, turning this soup into an unforgettable dish.
Preparing the ingredients:
Before you start cooking, make sure you have all the ingredients ready. Here are some useful tips for each ingredient:
- Smoked ham hock: Choose a quality hock with tender meat and good smoke. You can ask the butcher to cut the hock into smaller pieces for even cooking.
- Cooked beans: If using canned beans, rinse them well under cold water to remove salt and preservatives. Dried beans are an excellent alternative but will require prior boiling.
- Vegetables: Onion, carrots, parsley, and celery add flavor and nutrients. Cutting the vegetables evenly ensures even cooking.
- Beetroot: You can use fresh beetroot, which you can boil and peel, or pre-cooked beetroot, which saves time.
Step by step – Preparing the soup:
1. Boiling the meat: Start by washing the ham hock and pork belly well, then cut them into suitable pieces. Place them in a large pot with cold water and bring to a boil. Once the water starts to boil, skim off the foam on the surface with a ladle. This is an important step to achieve a clear and tasty soup.
2. Preparing the vegetables: Meanwhile, peel and finely chop the onion, bell pepper, carrots, parsley, and celery. These vegetables will add extra flavor and color to your soup.
3. Cooking the meat and vegetables: Once the hock has been skimmed, add the chopped vegetables to the pot. Let them boil together with the meat for about 30 minutes over medium heat.
4. Adding the beetroot: Peel the beetroot and cut it into cubes or grate it. Add the beetroot to the pot after the vegetables have started to soften, allowing it to boil for another 15-20 minutes. This will give the soup a vibrant color and a sweet taste.
5. Adding the beans: Drain the canned beans, rinse them, and add them to the pot. Stir well and let it boil for another 10 minutes. Taste and add salt and pepper to your liking.
6. Finalizing the soup: Finally, add the tomato paste, thyme sprig, and grated horseradish. Let it boil for 5 minutes, then turn off the heat. This will intensify the flavors and enrich the taste of the soup.
Serving and variations:
Serve the soup hot, sprinkled with a little fresh thyme on top. You can also add finely chopped red onion for an extra freshness. This soup pairs perfectly with homemade bread or polenta, turning the meal into a real feast.
Frequently asked questions:
- Can I use other types of meat? Yes, you can replace the hock with beef or chicken, but the taste will be different.
- How can I adapt the recipe for vegans? You can omit the meat and replace it with protein-rich vegetables like lentils or chickpeas to create a delicious vegan version.
- How long can the soup be stored? The soup can be kept in the refrigerator for 3-4 days or frozen for later consumption.
Nutritional benefits:
This soup is rich in protein due to the beans and meat, while the beetroot provides important vitamins and minerals, including folic acid, potassium, and antioxidants. It is an excellent choice for a nutritious and comforting lunch.
Pairing suggestions:
For a complete meal, I recommend serving this soup alongside a dry white wine or a craft beer that will perfectly complement the flavors. Additionally, a summer salad with fresh vegetables would add a pleasant contrast and a note of freshness.
In conclusion, bean soup with smoked ham hock and beetroot is a delicious, easy-to-make recipe that will bring warmth and comfort on colder days. I hope you enjoy every bite and share this recipe with your loved ones! Enjoy your meal!
Ingredients
1 piece of smoked pork hock, 200 g of fresh pork cut, 2 cans of cooked beans, 1 piece of white onion, 1 piece of red bell pepper, 1 piece of parsley root, 4-5 carrots, 2 pieces of red beet, 1/4 piece of celery root, 2 tablespoons of tomato paste, 1 sprig of thyme, 1 teaspoon of grated horseradish, salt, pepper