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Bean soup with smoked pork knuckle – hearty, traditional and great even as a main course

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Bean soup with smoked pork knuckle – hearty, traditional and great even as a main course recept

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  • Easy to prepare
  • 6 portions
  • 180 minutes
Jan, 16. 12. 2025

Bean soup with smoked pork knuckle is among the most popular and most substantial soups of Central European cuisine. Thanks to the smoked meat, root vegetables, beans and the milk roux, a thick and hearty soup is created that can easily replace a main course. In the cold season this version is an ideal choice because it is pleasantly filling and has a great homemade taste.

For 6 portions

Ingredients

Preparation procedure

  • Rinse the beans and cover them with cold water. Add the bay leaf and leave them to soak for at least 3 hours, ideally overnight. Pour approximately 4 liters of water into a large pot, add the smoked knuckle and bring to a boil. Add the beans, bay leaf and the carrot cut into small dice.
  • After an hour of cooking add the potatoes cut into cubes and the crushed garlic. Slice the sausages into rounds, briefly fry them in oil and add them to the soup. Stir a tablespoon of plain flour into the milk and slowly pour it into the soup so that the soup thickens. Season with salt and pepper and adjust the flavor with vinegar to taste. If you want a thinner soup, add water and simmer briefly.
  • Before serving remove the meat, slice it and serve it together with the soup.

Total preparation time: approx. 3 hours (soaking beans + cooking)

Conclusion

Bean soup with smoked pork knuckle is a classic that has stayed in Czech households for generations. A hearty, thick and flavorful soup is filling and serves as a main course on its own. An ideal choice for weekend cooking, cold days and a family lunch.

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