Preparation: We start with the beans, which we soak in cold water overnight. This step is essential as it helps the beans to revive and cook more easily. The next day, we get serious about the task. We peel the carrots, parsley, and onion, preparing them to add flavor to the soup. The ham hock, cut into smaller pieces, is next on the list; we don’t want to leave it whole, as it needs to blend perfectly with the other ingredients.
We put the ham hock to boil in cold water; I chose to cook it in a pressure cooker, where I let it boil for an hour with about 4 liters of water. It is important to let the ham hock boil until a fork easily penetrates it, ensuring tender and juicy meat. After the ham hock is boiled, we add the soaked beans, along with the carrots and parsley cut into thin strips. These vegetables can also be cut into rounds or cubes, depending on preference. We leave the onion whole to give the soup a delicate flavor, but also so it can be removed later.
We let everything simmer on low heat, being careful not to let it stick. Meanwhile, we prepare the roux with which we will thicken the soup. In a pan, we heat 100 ml of oil and add 3 tablespoons of flour, stirring until smooth. It is important not to let it fry too much, just enough to get a golden hue. We deglaze the roux with 250-300 ml of broth, stirring constantly to avoid lumps. We will pour this mixture over the soup in the pot once the beans and vegetables are cooked.
Separately, in a bowl, we put the 500 ml of sour cream and gradually add hot soup, stirring continuously to dilute the sour cream and prevent it from curdling. Once we obtain a uniform consistency, we pour everything into the pot with the soup. We let it come to a boil, then turn off the heat. The soup is served hot, accompanied by beaten red onion, which adds a note of freshness and a pleasant contrast to the richness of the soup. This recipe will not only warm your soul but will also become a favorite of your loved ones!
We put the ham hock to boil in cold water; I chose to cook it in a pressure cooker, where I let it boil for an hour with about 4 liters of water. It is important to let the ham hock boil until a fork easily penetrates it, ensuring tender and juicy meat. After the ham hock is boiled, we add the soaked beans, along with the carrots and parsley cut into thin strips. These vegetables can also be cut into rounds or cubes, depending on preference. We leave the onion whole to give the soup a delicate flavor, but also so it can be removed later.
We let everything simmer on low heat, being careful not to let it stick. Meanwhile, we prepare the roux with which we will thicken the soup. In a pan, we heat 100 ml of oil and add 3 tablespoons of flour, stirring until smooth. It is important not to let it fry too much, just enough to get a golden hue. We deglaze the roux with 250-300 ml of broth, stirring constantly to avoid lumps. We will pour this mixture over the soup in the pot once the beans and vegetables are cooked.
Separately, in a bowl, we put the 500 ml of sour cream and gradually add hot soup, stirring continuously to dilute the sour cream and prevent it from curdling. Once we obtain a uniform consistency, we pour everything into the pot with the soup. We let it come to a boil, then turn off the heat. The soup is served hot, accompanied by beaten red onion, which adds a note of freshness and a pleasant contrast to the richness of the soup. This recipe will not only warm your soul but will also become a favorite of your loved ones!
Ingredients
Ingredients: 350-400 g white dried beans, 1 onion, 2-3 carrots, 1 parsley root, 500 ml sour cream, 1 piece smoked ham hock, 3 tablespoons flour, 100 ml oil, 250-300 ml broth, salt if needed.