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TRADITIONAL SMOKED PORK KNUCKLE AND BEAN SOUP — HEARTY, AROMATIC, AND RICHLY FLAVORED

By Delicious Recipes!Posted on
TRADITIONAL SMOKED PORK KNUCKLE AND BEAN SOUP — HEARTY, AROMATIC, AND RICHLY FLAVORED

TRADITIONAL SMOKED PORK KNUCKLE AND BEAN SOUP — HEARTY, AROMATIC, AND RICHLY FLAVORED

This classic Romanian soup combines tender smoked pork knuckle with creamy beans and a medley of aromatic vegetables and herbs. Infused with tangy vinegar and fresh tarragon, it’s a warming, satisfying dish perfect for family dinners or special occasions.

🕒 Prep Time: Overnight soaking + 30 min prep

🍳 Cook Time: 2.5 hours
🍽️ Yields: 6–7 servings

Ingredients

  • 1 smoked pork knuckle (about 750 g)
  • 500 g dry beans, soaked overnight
  • 2 onions (about 200 g), finely chopped
  • 1 large carrot (about 150 g), diced
  • 1 small parsnip (about 50 g), diced
  • 1 thick slice celery root (about 50 g), diced
  • 1 can (400 g) chopped tomatoes
  • 1 tsp sweet paprika
  • ¼ tsp ground black pepper
  • 4 tbsp white wine vinegar
  • 5 sprigs fresh tarragon
  • 2 sprigs fresh thyme
  • 2–3 bay leaves
  • ¼ bunch fresh parsley, chopped
  • 3 tsp salt
  • 2 tbsp cooking oil

Instructions

1. Soak and Boil Beans and Pork Knuckle

  • Soak beans covered with water overnight.
  • In a large pot, place pork knuckle and soaked beans. Cover with about 10 cups of water.
  • Bring to a boil, then simmer gently, partially covered, for 1 hour 15 minutes, skimming foam regularly (both white and brown foam).

2. Prepare Vegetables

  • Peel and chop onions finely.
  • Dice carrot, celery root, and parsnip.

3. Sauté Vegetables and Spices

  • In 2 tbsp oil, sauté vegetables until soft.
  • Remove from heat and stir in black pepper, sweet paprika, and optional hot paprika (I used a heaping ¼ tsp).
  • Pour vegetable mixture into the simmering bean pot.

4. Add Herbs and Continue Cooking

  • Add fresh tarragon, thyme, and bay leaves to the soup.
  • Simmer uncovered at medium-low heat, gently bubbling, for 30 minutes to 1 hour.
  • Check beans by blowing on a few to see if skins loosen; beans should be tender but still slightly firm inside.

5. Add Tomatoes and Season

  • Stir in crushed canned tomatoes with their juice.
  • Add salt to taste (I used 3 tsp).
  • Continue simmering until beans are fully cooked but not mushy.

6. Finish Soup

  • Remove herbs and pork knuckle from pot.
  • Stir in vinegar to taste (I added 4 tbsp).
  • Simmer 2 more minutes, then turn off heat.
  • Add chopped parsley and remaining tarragon.

7. Prepare Pork Knuckle Meat

  • Debone the pork knuckle and cut the meat into bite-sized cubes.
  • Return meat to the soup before serving.

💡 Tips

  • Skimming foam during boiling ensures clear broth.
  • Adjust paprika quantity based on your heat preference.
  • Vinegar adds traditional tang and balances flavors beautifully.
  • Fresh tarragon and parsley brighten the rich soup.

🎉 Perfect For

  • Authentic Romanian hearty soups
  • Family meals and festive occasions
  • Comforting dishes with smoky depth
  • Pairing with rustic bread and pickles

📝 Final Thoughts

This traditional Romanian smoked pork knuckle and bean soup is a flavorful, nourishing dish that celebrates rustic ingredients and aromatic herbs. Its tender meat, creamy beans, and balanced spices make it a beloved classic perfect for any hearty meal.