The smoked hock is an excellent choice for a special meal, full of flavors and taste. We start by preparing the necessary ingredients. The hock is boiled in a pressure cooker, where we add 3 liters of water. The boiling time is 40 minutes, starting to count from the moment the pot begins to whistle. This method not only significantly reduces cooking time, but also helps maintain the juiciness of the meat.
After the hock has boiled, we carefully remove it from the pot and let it cool slightly. The meat easily separates from the bone, and we cut it into smaller pieces, suitable for incorporation into the dish. The broth obtained from boiling the hock is strained to remove any impurities and set aside, considering it will be the base of the soup.
The next step involves preparing the vegetables. The carrots are sliced into rounds or cubes, depending on preference, while the onion and bell peppers are finely chopped. The potatoes are peeled and diced, adding a pleasant texture to the dish. In a pan, 50 ml of oil is heated, and then the carrots, onion, and bell peppers are added. They are sautéed together for a few minutes until the vegetables become slightly translucent and release their aromas.
Once the vegetables are sautéed, we add the washed rice, mixing well to coat it evenly with oil. It is left to sauté for another minute, then everything is deglazed with the smoked hock broth, which will enrich the flavor of the dish. Now, we also add the chopped meat and the diced potatoes, gently mixing to combine the ingredients.
We let everything simmer over medium heat until the potatoes become soft. It’s time to taste and, if necessary, add salt to enhance the flavors. After this step, we pour in the 50 ml of vinegar, which will add a note of acidity that balances the rich flavor of the hock. We prepare a mixture of 3 egg yolks, which we combine with 400 ml of sour cream, making sure to homogenize them well.
This composition is added to the pot with the soup, and then we let it come to a boil, stirring gently to avoid curdling the eggs. Finally, we sprinkle a teaspoon of dried tarragon, which will provide a special aromatic flavor, and cover the pot with a lid. The dish is ready to be served hot, alongside a slice of fresh bread or creamy polenta, to complete this delicious culinary experience. This recipe will not only bring joy to the table but will transform a simple dinner into an unforgettable feast.
After the hock has boiled, we carefully remove it from the pot and let it cool slightly. The meat easily separates from the bone, and we cut it into smaller pieces, suitable for incorporation into the dish. The broth obtained from boiling the hock is strained to remove any impurities and set aside, considering it will be the base of the soup.
The next step involves preparing the vegetables. The carrots are sliced into rounds or cubes, depending on preference, while the onion and bell peppers are finely chopped. The potatoes are peeled and diced, adding a pleasant texture to the dish. In a pan, 50 ml of oil is heated, and then the carrots, onion, and bell peppers are added. They are sautéed together for a few minutes until the vegetables become slightly translucent and release their aromas.
Once the vegetables are sautéed, we add the washed rice, mixing well to coat it evenly with oil. It is left to sauté for another minute, then everything is deglazed with the smoked hock broth, which will enrich the flavor of the dish. Now, we also add the chopped meat and the diced potatoes, gently mixing to combine the ingredients.
We let everything simmer over medium heat until the potatoes become soft. It’s time to taste and, if necessary, add salt to enhance the flavors. After this step, we pour in the 50 ml of vinegar, which will add a note of acidity that balances the rich flavor of the hock. We prepare a mixture of 3 egg yolks, which we combine with 400 ml of sour cream, making sure to homogenize them well.
This composition is added to the pot with the soup, and then we let it come to a boil, stirring gently to avoid curdling the eggs. Finally, we sprinkle a teaspoon of dried tarragon, which will provide a special aromatic flavor, and cover the pot with a lid. The dish is ready to be served hot, alongside a slice of fresh bread or creamy polenta, to complete this delicious culinary experience. This recipe will not only bring joy to the table but will transform a simple dinner into an unforgettable feast.
Ingredients
1 smoked ham hock, 2 carrots, 200 g bell peppers (I used 4 tablespoons of pepper paste), 2 onions, 3 larger potatoes, 50 g rice, 50 ml oil, 3 egg yolks, 400 ml sour cream, 50 ml vinegar (I used the vinegar from the pickled hot peppers in the jar), 1 teaspoon tarragon, salt.