Pork Hock Bean Soup

Soak dried beans in cold water for at least 8-12 hours, then drain. Wash the smoked pork hock thoroughly, place it in a large pot, cover with cold water, and cook over medium heat until tender, about 1.5-2 hours. Once cooked, remove the hock, let it cool, then debone and cut into cubes. Reserve the cooking liquid.

In a large pot, heat the lard or oil. Add the finely chopped red onion and sauté until translucent over medium heat, about 5-7 minutes. Add the minced garlic and cook for another 1 minute.

Add the sliced carrots, parsnips, and diced celery root to the pot. Sauté with the onion for about 5 minutes. Remove from heat, sprinkle with sweet paprika powder, stir quickly, then pour in the reserved hock cooking liquid and enough additional water to cover the vegetables. Add the soaked beans, bay leaves, and marjoram. Season with salt and pepper to taste, but be careful with salt as the hock is already salty. Simmer over low heat until the beans and vegetables are tender, about 1-1.5 hours.

When the beans are almost tender, add the diced potatoes and cook for another 15-20 minutes until the potatoes are soft. Meanwhile, prepare the roux: in a small pan, heat 1 tbsp of lard or oil, add the flour, and fry until light golden. Remove from heat, stir in a little cold water, then add to the soup, stirring constantly to prevent lumps. Bring to a boil and cook for another 5 minutes.

Finally, add the cubed pork hock meat to the soup, bring it to a simmer, and taste, adjusting seasonings if necessary. Serve hot with fresh bread and a dollop of sour cream, if desired.