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Transylvanian Smoked Pork Hock and Bean Sour Soup (with Pickled Tarragon and Sour Cream)
The rustic masterpiece of Transylvania: tender white beans slow-cooked with bone-in smoked pork hock until meat falls apart, perfumed with pickled tarragon leaves and finished with tangy sour cream.
Prep
20 min
Cook
100 min
Total
120 min
Ingredients
6servings
- Smoked pork shank/hock on bone800 g
- Dried white beans, soaked overnight400 g
- Carrots, diced2 piece
- Yellow onions, chopped2 piece
- Pickled tarragon leaves in vinegar2 tbsp
- Heavy sour cream200 g
- Flour for light liaison1 tbsp
- Sunflower oil2 tbsp
- Salt1 tsp
Preparation Steps
1
Boil smoked hock in 4 liters water for 60 minutes until meat easily slips from the bone. Remove hock, chop meat into bite-sized pieces, and reserve broth.
60 min timer
2
Boil soaked beans separately for 15 minutes, drain, then transfer into reserved smoked broth with diced carrots and onion. Simmer for 40 minutes until beans are tender.
40 min timer
3
Return shredded smoked meat to pot. Sauté flour in oil for 1 minute with a pinch of paprika, loosen with a ladle of hot soup, and stir back into pot.
5 min timer
4
Stir in chopped pickled tarragon and 2 tbsp of its pickling vinegar. Whisk sour cream with warm soup to temper and fold in. Bring to a single simmer; serve with crushed red onion.
5 min timer
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Provenance & Public Domain Audit
Source: Patrimoniul Culinar Tradițional Românesc / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Romanian Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
