Soup with knuckle
4 servings
120 minutes
A recipe from the Tula restaurant-brewery "Augustin". Its chef Evgeny Timofeev transformed a typical beer snack - pork knuckle - into an excellent rich soup, which can be used as a snack and to improve health after drinking. Nika Ganich, author of the book "Geography to Taste with Nika Ganich. Tula", shared the recipe with us.
1
Remove the bone from the pork knuckle. Season the meat with salt and pepper and roll it up. Brush with a mixture of beer, honey, soy sauce, and Dijon mustard. Bake in the oven at 160 degrees for 1.5 hours.
- Pork knuckle (ham hock): 820 g
- Salt: to taste
- Ground black pepper: to taste
- Lager (pale beer): 60 ml
- Honey: 40 g
- Soy sauce: 25 ml
- Dijon mustard: 20 g
2
Finely chop the leek, bell pepper, and carrot, lightly sauté them, and add to the chicken broth.
- Leek: 20 g
- Bell pepper: 20 g
- Carrot: 40 g
- Chicken broth: 480 ml
3
Cut the potatoes into large pieces and add them to the broth.
- Potato: 200 g
4
Cut the roll from the knuckle into pieces, add to the soup and boil. Add a little garlic.
- Pork knuckle (ham hock): 820 g
- Garlic: 1 head
5
Pour the soup into a bowl, add pieces of pork knuckle, sun-dried tomatoes, and red beans. Sprinkle with chopped parsley.
- Pork knuckle (ham hock): 820 g
- Sun-dried tomatoes: 60 g
- Red kidney beans: 40 g
- Parsley: 8 g
