Bean soup with smoked ham hock and tarragon at kucta

Bean soup with smoked ham hock and tarragon in kucta

Discover a traditional recipe, full of flavor and warmth, that will remind you of family meals spent around a table rich in aromas. Bean soup with smoked ham hock and tarragon is a dish that combines simple yet characterful ingredients in a way that excites the appetite and joy. This recipe is perfect for cool days when we seek a comforting and nourishing meal, and while its preparation may seem complex, it is actually quite simple. Let's get started!

Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes
Servings: 4-6

Ingredients:

- 500 g of beans (preferably white or yellow)
- 1 smoked pork hock
- 1 white onion
- 2 medium carrots
- 1/2 celery root
- 1 red bell pepper
- 1 parsley root
- 200 g of tomato pulp (fresh or canned)
- 1-2 tablespoons of dried thyme
- 1 bunch of fresh tarragon
- Salt and pepper to taste
- Tarragon vinegar (for souring)

Preparation:

1. Preparing the beans: Start by soaking the beans in cold water overnight. This not only reduces cooking time but also aids digestion, making the beans easier to tolerate. The next day, drain and rinse the beans under cold running water.

2. Preparing the ingredients: Clean and wash all the vegetables. Dice the onion, slice the carrots and parsley root, and chop the celery and bell pepper into cubes. These vegetables will add a sweet flavor and pleasant texture to your soup.

3. Preparing the ham hock: Rinse the ham hock under cold water to remove any impurities. Place it in your kucta along with the drained beans. Add water until it is three-quarters full, being careful not to overfill the pot to avoid excessive pressure buildup.

4. Pressure cooking: Put the lid on the kucta and place it over medium heat. Wait until steam starts to escape through the valve, then reduce the heat and let it simmer for 35-40 minutes. This process will ensure that both the beans and the ham hock cook evenly and become tender.

5. Cooling and opening the kucta: After the time is up, take the kucta off the heat and place it under cold running water. This will help reduce the pressure inside. Once the pressure has equalized, carefully open the lid.

6. Finishing the soup: Remove the ham hock with a spatula and let it cool slightly, then slice it. In a pan, add a little oil and sauté the onion until it becomes translucent, then add the carrots, celery, and bell pepper. After the vegetables have softened, add the tomato pulp and let it simmer for a few minutes.

7. Combining the ingredients: Add the vegetable mixture to the kucta along with the beans and sliced ham hock. Season with salt, pepper, thyme, and tarragon vinegar. Let it simmer together for another 10 minutes to blend the flavors.

8. Serving the soup: Once the soup is ready, you can add freshly chopped tarragon for an extra burst of flavor. Serve the soup hot, alongside a red onion salad or spicy peppers, which will perfectly complement the rich taste of the dish.

Useful tips:
- Make sure not to overfill the kucta with water, as the vegetables will float and might obstruct the steam valves.
- If you don't have fresh tarragon, you can use dried tarragon, but the flavor won't be as intense.
- It is not recommended to reheat the soup in the kucta, so if you have leftovers, transfer them to an airtight container and store them in the refrigerator.
- You can also add other vegetables, such as zucchini or potatoes, to vary the recipe.

Nutritional benefits:
This soup is rich in protein due to the ham hock and beans, as well as vitamins and minerals from the vegetables. It is an excellent choice for a nourishing meal, being a good source of fiber that contributes to healthy digestion. Additionally, tarragon has antioxidant and anti-inflammatory properties.

Possible variations:
- You can replace the ham hock with chicken or turkey for a lighter version.
- If you prefer a spicier soup, add fresh chili peppers or chili flakes.

Frequently asked questions:
- Can I use canned beans? Yes, but the cooking time will be significantly reduced, and the soup will not require pressure cooking.
- What drink pairs well with this soup? A light beer or a dry white wine can nicely complement the rich flavors of the soup.

Remember, bean soup with smoked ham hock and tarragon is not just a dish but a culinary experience that brings family and friends together. So, share this recipe with your loved ones and enjoy every spoonful full of flavor! Enjoy your meal!