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Hungarian-style Pork Soup

Name: Hungarian-style Pork Soup
Total time: 13 h 25 min
Yield: 4
Cuisine: European, Eastern European, Hungarian
Ingredients: 1.5 cups dried White bean; 2.667 cups smoked Pork knuckle (diced); 1 onion (diced); 2 carrots (diced); 1 clove garlic (diced); 2 tablespoons vegetable oil; 4 cups Meat stock; 2 cups Sauerkraut (well drained); 1 bay leaf; 1 tablespoon freshly chopped parsley; 2 tablespoons Sour cream

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Difficulty:

easy

Difficulty

Preparation:

20 min.

Preparation

ready in 13 h. 25 min.

Ready in

My cookbook

Ingredients

for

servings

Ingredients: 1 ½ cups
dried White bean; 2 ⅔ cups
smoked Pork knuckle (diced); 1
onion (diced); 2
carrots (diced); 1 clove
garlic (diced); 2 tablespoons
vegetable oil; 4 cups
Meat stock; 2 cups
Sauerkraut (well drained); 1
bay leaf; 1 tablespoon
freshly chopped parsley; 2 tablespoons
Sour cream

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Preparation steps

Cover the beans with plenty of water and soak overnight. Drain well.

Sauté the pork, onions, carrots and garlic in hot oil for 3-4 minutes. Deglaze with the stock and add the beans, the sauerkraut and the bay leaf. Half cover the pan and simmer gently for around 1 hour, stirring occasionally. The beans should start to fall apart and the soup should get thick and creamy. Add a little extra stock if required.

When the soup is cooked, remove the bay leaf and season to taste with salt and ground black pepper. Finally, stir in the parsley and sour cream and serve.

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Hungarian-style Pork Soup

Ingredients

Preparation steps

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