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Bean Soup with Knuckle of Pork

A bean soup cooked with a pork knuckle, carrots, parsley root, onion, garlic, and finished with a roux of lard, flour, paprika, and sour cream.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Bean Soup with Knuckle of Pork

Ingredients

Directions

Prepare

  1. Soak the pork with the beans for 24 hours beforehand, to remove some of the salt.

Make the stock

  1. Cook the meat in fresh water with onion and garlic for about 1½ hours until the skin is tender.

  2. Remove the onion and garlic and taste the stock to see if more salt should be added.

  3. If it is too salty, throw away some of the liquid and dilute with more water.

  4. If the soup is very greasy, let it cool down and skim the fat from the surface.

Finish the soup

  1. Add the beans and other vegetables and simmer until they are cooked, about 1½ hours more.

  2. Prepare a roux from the lard and flour, stir in the paprika, then the sour cream.

  3. Pour into the soup and bring to the boil.

  4. To serve, cut the meat into pieces, put a piece in each soup plate and pour the soup over.

Nutrition, whole recipe (rough)

993Calories
59 gProtein
29 gFat
120 gCarbs

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Pork100g cooked242
Lard1 tbsp (12.8g)115
Yogurt170g plain Greek100
Onion1 medium (110g)44
Carrot1 medium (61g)25
Clove1 tsp ground (2g)7
Garlic1 clove (3g)4
Parsley1 tbsp chopped fresh (3.8g)1
Beannot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Parsley + garlictop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Beans + carrottop 4% of all pairs
    Smell alikestrong
    Cooked together1,443 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  5. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Dried speckled beans
Soften during long simmering and thicken the soup body.
Smoked knuckle of pork
Flavours the stock with smoke and rich savoury fat and collagen.
Flour
Thickens the roux, giving the sour cream base body and a smooth texture.
Lard
Carries fat for the roux, coating the flour so it blends smoothly.
Sour cream
Adds tang and creaminess, softening the soup's richness.

The step that matters

Adding the sour cream roux to the soup. Sour cream can curdle if it boils or is added too hot. Stirring the roux and cream in carefully, then bringing the soup only to the boil, helps keep it smooth.

Swap the clove

How well each one fits the dish's main ingredients (pork, beans, carrot, parsley, onion, garlic, flour):

  1. Cuminfits better
  2. Thymefits better
  3. Marjoramfits better
  4. Clovethe original

Fit is the average pairing score against pork, beans, carrot, parsley, onion, garlic, flour. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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