Bean Soup with Knuckle of Pork
Bableves Csülökkel

1 lb smoked knuckle of pork
6 oz dried speckled beans
1 carrot (sliced)
1 parsley root (sliced)
1 small onion
1 clove of garlic
Ingredients for roux
1 tablespoon of lard
1 tablespoon of flour
1/2 pint sour cream
paprika


Soak the pork with the beans for 24 hours
beforehand, to remove some of the salt.
Cook the meat in fresh water with onion
and garlic, for about 1 and half hours,
until the skin is tender. Remove the onion
and garlic and taste the stock to see if more
salt should be added. If it is too salty, throw
away some of the liquid and dilute with more
water. Add the beans and other vegetables and
simmer until they are cooked (about 1 and half
hours more). If the soup is very greasy, let it
cool down and skim the fat from the surface.
Prepare a roux from the lard and flour, stir in
the paprika, then the sour cream. Pour into the
soup and bring to the boil. To serve cut the meat
into pieces, put a piece in each soup plate and pour
the soup over.