Share or Save for later!

1Shares

This creamy pork knuckle soup is not for those on a diet. It’s comfort food taken at its best and highest!

We eat lots of smoked pork meat, but especially smoked pork knuckle is most enjoyed in soups. It gives a strong, satisfying flavor and when paired with the creaminess of sour cream…

Ooohhh!… Lots of calories, I know… but in the cold season it’s the best fuel for a hard day. And a most wanted, hearty reward on a weeknight supper after working hours.

And what’s not to like?… Take a look and tell me you don’t want to devour this right now. You would lie. Now let’s see what we need for such a beauty. 🙂

Ingredients Needed

We are gonna need the following ingredients:

One pork knuckle (preferably smoked) – you can replace it with pork belly or bacon if you don’t have knuckle.
Cooking oil
Root Vegetables – onion, carrots, celery root, parsley root, parsnip, one red pepper
Yellow Wax Beans – fresh or frozen, you can use green too
Sour cream – the fatter the better
Herbs – green parsley to serve
Garlic – some garlic cloves for the flavor
Lemon juice or vinegar to serve (optional)

How To Make This Pork Knuckle Soup

Step 1. Prep the veggies

Peel and wash the vegetables. Chop the onion and the red pepper and grate 1/3 of the root vegetables. Chop the rest of them in big chunks for the flavor.

In a big soup pot, heat 4 tablespoons of cooking oil and sauté the onion. When becomes translucent, add the grated veggies and cook together to release some of their water and color.

Step 2. Chop the meat

Rinse the meat under running water, then chop the pork knuckle in small bites. Add them to the pot. Cook together a couple of minutes then add water to cover everything well (up to a gallon).

Add the big vegetable pieces, 2 teaspoons of salt and give it a good stir. Partially cover the pot and set the flame to medium-high. Let it cook about 30 minutes.

Step 3: Add the yellow beans

I used frozen yellow beans from the grocery store, already cut in small pieces. If using fresh beans, wash them and trim the ends then snap in 2-3 parts.

I rinsed my beans under running water for a few seconds and added them to the soup. Let them cook together for another 30 minutes or so, until done.

Check the doneness of the meat and beans when the cooking hour is about to pass. Chances are, everything is cooked. Take out and discard the big veggie chunks. Check for saltiness.

Meantime, chop the parsley and peel the garlic cloves. Prepare the finishing touch.

Take out 2-3 ladles of broth from the pot into a large bowl to temperate the sour cream. Let the broth cool a few minutes and add the sour cream. Blend everything well, then slowly add this mixture to the pot.

Add 3-4 grated garlic cloves to the soup and half of the chopped parsley. Stir and let it cook for another 3-4 minutes together. Turn off the heat and add the remaining chopped parsley.

Serving & Preserving

Serve immediately with crusty bread. You can enhance this soup flavor upon individual serving, adding one tablespoon of lemon juice or vinegar (to taste).

I usually add even more garlic at serving because the garlic taste is very much diminished by the sour cream. Enjoy!

For preserving, let it cool and store in the fridge (covered) for about 3-4 days. Reheat just enough needed for one sitting, in a smaller pot on the stove.

Are you drooling yet?… 🙂

Try more pork recipes:

Rate this recipe

Cast your stars below

5 from 1 vote