Pork knuckle soup

Description

Hearty and aromatic soup. The aroma of this soup will make your family eagerly await its preparation. You can add other vegetables if desired, but beans, celery, onion, and carrot are the perfect combination. Serve with fresh herbs and crusty bread. If you soak the beans overnight, the soup can be ready in about 2 hours. Alternatively, you can use canned beans. Serve the soup hot.

Instructions

1. 1

   Step 1

   Place the smoked knuckle, cut into small pieces, in boiling water and set aside. Soak the beans in cold boiled water for 5-6 hours and put them in the refrigerator.

2. 2

   Step 2

   In a small amount of vegetable oil, sauté finely chopped garlic and onion until they become translucent.

3. 3

   Step 3

   Cut the carrots into rounds or small cubes. Add to the pan with the onion and sauté. Then add the celery, cut the same way as the carrots. Add tomato paste and mix well.

4. 4

   Step 4

   Dry the fennel seeds on medium heat for 5 minutes in a dry skillet, but be careful not to burn them.

5. 5

   Step 5

   In a heavy-bottomed pot, combine the pork knuckle, fennel seeds, red chili pepper, beans, and roasted vegetables. Pour in the broth and bring to a boil.

6. 6

   Step 6

   Simmer the soup for 2-2.5 hours, occasionally adding hot boiled water if necessary. When the meat becomes tender, remove it from the soup and cut into small pieces.