Pork Hock Soup with Cabbage and White Beans

Soups | German cuisine

⏳ Time

30 minutes + 8 hours

🥕 Ingredients

🍽️ Servings

Description

Pork Hock Soup with Cabbage and White Beans

Ingredients

Onion - 1 head
White Beans - 1.8 oz
Smoked pork knuckle - 2 lbs
Water - 3 qt
Parsley - 6 stems
Green Papaya - 17.6 oz
Bay leaf - 1 piece
Thyme - 1 stem
Clove - 1 piece
Garlic - 2 heads
Salad Potatoes - 4 pieces
Butter - 2.1 oz
French Baguette - 1 piece

Step by Step guide

Step 1

Soak the beans in cold water at room temperature for 8 hours. Then drain the water.

Step 2

Place the pork hock in a large pot, cover with 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 the clove into the onion, drop it into the pot, add the beans, parsley, bay leaf, thyme, and finely chopped garlic. Stir occasionally and cook for 40–50 minutes until the beans are soft.

Step 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 tender.

Step 4

Remove the pork hock 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.