Pea soup with pork hock
Description
At the store, I came across a mixed bean blend containing all sorts of legumes: beans, lentils, and peas, among others. I thought, why not make the usual pork knuckle pea soup more original and varied? There aren't any significant differences in preparation—just soak the mixed legumes in water beforehand, then boil them. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Soak the mixture of legumes in water overnight. My mixture included peeled lentils, so I soaked them together with everything else.
- 3
Step 3
Chop the onion, carrots, and celery into small cubes.
- 4
Step 4
In a cauldron, heat the olive oil, add the vegetables and pork hock. Fry, stirring, until the vegetables are soft—about 7 minutes.
- 5
Step 5
Then add the finely chopped garlic and spices (cumin, coriander, and bay leaf). Fry for another minute.
- 6
Step 6
Add peas and other legumes, pour in the broth, add water—the peas should be covered with water by 5 cm. Bring to a boil, then reduce the heat and simmer the soup until the peas, beans, and other legumes become tender (up to an hour).
- 7
Step 7
Then add tomato purée or paste and cook for another 15 minutes.
- 8
Step 8
Blend one-third of the soup in a blender until smooth. Return it back to the soup and remove the knuckle. Add the juice of half a lemon to the soup.
- 9
Step 9
Cut the knuckle into pieces and remove the bones.
- 10
Step 10
Serve the pea soup with pork knuckle, garnished with herbs and pieces of meat.
- 11
Step 11
Pour onto plates and serve.