Pork knuckle soup with cabbage and white beans
6 servings
30 minutes
Pork hock soup with cabbage and white beans is a hearty and aromatic dish from German cuisine, combining the tenderness of smoked meat, the sweetness of cabbage, and the rich flavor of beans. This soup, rooted in rural traditions, is prepared slowly to allow the ingredients to soak in the rich broth. Cloves and thyme add a spicy note to the dish, while garlic enhances the depth of flavor. Toasted baguette spread with butter makes an ideal complement, adding textural contrast. This soup warms well in cold weather and exemplifies German mastery in creating nutritious and flavorful dishes valued for their simplicity and richness.
1
Soak the beans in cold water and leave at room temperature for 8 hours. Then drain the water.
- White beans: 50 g
2
Place the pork knuckle in a large pot, pour in 3 liters of cold water, and bring to a boil. Be sure to skim off the foam. Once the water boils, reduce the heat, cover the pot, and let it simmer for another hour. Stick cloves into the onion, drop it into the pot, add beans, parsley, bay leaves, thyme, and finely chopped garlic. Stir occasionally and cook for 40-50 minutes until the beans are soft.
- Smoked pork knuckle: 1 kg
- Water: 3 l
- Carnation: 1 piece
- Onion: 1 head
- White beans: 50 g
- Parsley: 6 stems
- Bay leaf: 1 piece
- Thyme: 1 stem
- Garlic: 2 heads
3
When the beans are almost ready, peel and chop the potatoes, shred the cabbage, add them to the pot, and cook for another 20-25 minutes until the vegetables are done.
- Potato: 4 pieces
- White cabbage: 500 g
4
Remove the knuckle from the broth, let it cool, remove the bones, and cut the meat into pieces. Return the meat to the broth, add salt and pepper. Remove the bay leaf and onion. Take the pot off the heat.
- Smoked pork knuckle: 1 kg
- Bay leaf: 1 piece
- Onion: 1 head
- Butter: 60 g
- French baguette: 1 piece
5
Cut the loaf into 12 pieces, spread butter on each side, fry in a pan until golden brown, and serve with soup.