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Creamy Pork Knuckle Soup

This creamy pork knuckle soup is not for those on a diet. It's comfort food taken at its best and highest!
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Course: Soups
Cuisine: East-European, Romanian
Keyword: pork, pork knuckle, soup
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 10 servings

Ingredients

  • 1 big smoked pork knuckle
  • 1 big onion
  • 2 big carrots
  • 1 small celery root
  • 1 parsley root
  • 1 parsnip
  • 1 red pepper
  • 4 tbsp. cooking oil
  • 1 lbs (500g) fresh or frozen yellow wax beans
  • 1 1/2 cups (200g) sour cream (20% fat)
  • 4-5 big garlic cloves
  • 1 bunch fresh parsley
  • 2 tsp. salt (to taste)
  • lemon juice/vinegar to serve (optional)

Instructions

  • Wash and prep the veggies. Chop the onion and red pepper. Grate 1/3 of the root vegetables - cut the rest into big chunks.
    Heat the oil into a large pot and sauté the onion until translucid (4-5 minutes). Add the red pepper and the grated veggies. Cook together another 3-4 minutes.
    Rinse the meat and cut it into small pieces. Add to the pot and cook for a few minutes more. Add a gallon of water to cover everything. Add the salt, the rest of the vegetable pieces and stir.
    Cover partially and let the soup simmer for about 30 minutes.
  • Add the yellow beans and let them cook together for another 25-30 minutes. Check from time to time for saltiness and doneness. Remove the big vegetable chunks. When almost ready, temperate the sour cream. Take out a couple of ladles from the soup into a bowl and let them cool a few minutes. Add the sour cream and mix well. Add all the mixture to the pot and give it a good stir.
    Chop the fresh parsley and add half of it to the soup along with the grated/crushed garlic cloves. Let them finish cooking together for another 3-4 minutes. Turn off the heat and add the rest of the parsley.
    Serve and enjoy!