Winter bean soup with smoked meat

6 servings

210 minutes

Winter bean soup with smoked meat is a warming and hearty Russian soup perfect for cold evenings. Its history dates back centuries when beans became an essential part of peasant cuisine, providing nourishment and substance to dishes. Smoked pork knuckle and hunter sausages give the soup a rich, smoky aroma that pairs wonderfully with tender beans and fragrant herbs. Bay leaves and rosemary enhance the flavor with subtle spicy notes, while vegetables make it even more robust. This soup is often served with rye bread that absorbs the rich broth, creating a harmony of flavors. Winter bean soup is not just food; it's a true cozy delight that brings warmth and richness on the coldest days.

Energy value per serving

• Calories: 990.3
• Proteins: 67.1g
• Fats: 74.2g
• Carbohydrates: 15.7g

Ingredients

• Red beans: 400 g
• Carrot: 2 pc
• Celery stalk: 2 pc
• Onion: 1 head
• Garlic: 3 clove
• Smoked pork knuckle: 1 pc
• Hunter's sausages: 300 g
• Bay leaf: 2 pc
• Rosemary: 1 sprig
• Salt: to taste
• Freshly ground black pepper: to taste

Cooking steps

1. Rinse the beans in a colander.

   Required ingredients:

   • Red beans: 400 g

2. In a large pot, bring 2 liters of water to a boil, add the beans, and cook for 10 minutes.

   Required ingredients:

   • Red beans: 400 g

3. Remove from heat and let it sit for 1.5 hours.

4. Peel the onion and carrot and cut them into medium cubes.

   Required ingredients:

   • Onion: 1 head
   • Carrot: 2 pieces

5. Also chop the celery.

   Required ingredients:

   • Celery stalk: 2 pieces

6. Chop the garlic.

   Required ingredients:

   • Garlic: 3 cloves

7. Return the pot to high heat, bring to a boil, and add the pork knuckle, carrot, celery, onion, garlic, and bay leaf.

   Required ingredients:

   • Smoked pork knuckle: 1 piece
   • Carrot: 2 pieces
   • Celery stalk: 2 pieces
   • Onion: 1 head
   • Garlic: 3 cloves
   • Bay leaf: 2 pieces

8. Bring the soup to a boil again, then reduce the heat to low and simmer covered for 1.5-2 hours, stirring occasionally.

9. When the beans are ready, remove the pork knuckle and bay leaf.

   Required ingredients:

   • Smoked pork knuckle: 1 piece
   • Bay leaf: 2 pieces

10. Slice the hunting sausages into rounds.

    Required ingredients:

    • Hunter's sausages: 300 g

11. Cut the skin and fat from the knuckle, and dice the meat.

    Required ingredients:

    • Smoked pork knuckle: 1 piece

12. Finely chop the rosemary leaves.

    Required ingredients:

    • Rosemary: 1 sprig

13. Add sausages, pieces of pork knuckle, and rosemary to the soup, season with salt and pepper, and simmer on low heat for 20 minutes.

    Required ingredients:

    • Hunter's sausages: 300 g
    • Smoked pork knuckle: 1 piece
    • Rosemary: 1 sprig
    • Salt:  to taste
    • Freshly ground black pepper:  to taste