Ingredients serves 3:
9 oz/25 dkg dry beans, 1.1 oz/50 dkg raw smoked ham hocks, 2 bay leaves, 1 t whole peppercorns, 3-4 cloves garlic (or 2 teaspoon garlic cream), 1.1 oz/50 dkg sauerkraut, 1 large onion (or 2 tablespoon onion cream), 5-6 tablespoon cooking oil, 1-1 1/2 tablespoon quality paprika, 1 each green pepper and tomato diced small, 10 1/2 oz/3 dl sour cream, 1 tablespoon all-purpose flour, salt, 1/2 teaspoon hot Red Gold or “Strong Steven” hot cherry pepper paste
Prior to cooking, soak the beans in cold water overnight. Next day, drain and cook them in fresh cold water, enough to cover 2 fingers width, until soft. Cook the ham hocks separately in water seasoned with bay leaves, garlic and whole peppercorns until tender. Let cool in the liquid. If the sauerkraut is too sour, rinse it in cold water, cut the strands smaller with a few swift strokes. Mince the onions and wilt them in the oil. Sprinkle paprika
over it and add a little water. Stir in the sauerkraut, add the cut up pepper and tomato. Cover and cook on low for about 40 minutes. Add the drained beans. Add the liquid in which the ham hocks cooked and simmer until the beans are soft. Bone the ham hocks and dice into 3/4”-1 1/4”/ 2-3 cm cubes. Stir into the beans and sauerkraut. Blend the flour smooth in the sour cream, adding a little hot soup. Pour the mixture into the pot and cook for a few minutes until the soup thickens. If necessary, add a little salt and some hot paprika cream to give it the final kick.
Preparation time: 2.5 hours + soaking time
Calories per serving: 679
Skill: Easy to prepare