Soup with smoked pork, sauerkraut and beans
8 servings
120 minutes
This Italian soup with smoked pork, sauerkraut, and beans is a harmonious blend of deeply rich flavor and cozy home atmosphere. Its roots trace back to rural regions of Italy where locally available ingredients were traditionally used to create hearty and aromatic dishes. The smoked pork adds a warm, rich hue that beautifully complements the tanginess of the sauerkraut and the softness of the beans. Potatoes add textural density while spices complete the flavor symphony. This soup is perfect for cold evenings or family lunches, providing a sense of comfort and fullness. It pairs excellently with fresh bread or crispy croutons, and its flavor profile becomes even richer after a couple of hours of steeping.
1
Soak the beans in cold water for 4 hours (or overnight) at room temperature. Drain the water, rinse the beans, and place them in a pot. Add smoked shanks, ribs, bay leaves, and pour in 12 cups of cold water. Place the pot on high heat and bring to a boil.
- Kidney beans: 250 g
- Pork shanks: 2 pieces
- Pork ribs: 500 g
- Bay leaf: 2 pieces
2
Chop the bacon and garlic, mix into a paste and add to the pot. Reduce the heat, cover the pot with a lid and simmer for about an hour until the beans are soft.
- Bacon: 100 g
- Garlic: 4 cloves
3
Place the sauerkraut in a dish with cold water, then drain it in a colander. Slightly squeeze the cabbage and add it to the pot. Peel the potatoes, cut them into quarters, and place them in the pot. Cook the soup for another 30 minutes until the potatoes are soft.
- Sauerkraut: 900 g
- Potato: 3 pieces
4
Use a slotted spoon to extract the potatoes from the pot, mash them, and return them to the pot. Season the soup with salt and pepper and cook for another 20-30 minutes. Then cut the meat off the bones, add it to the soup, and remove the bay leaves. Serve the finished soup in bowls at the table. Enjoy your meal!
- Salt: to taste
- Ground black pepper: to taste