This is based on an old recipe that my mother has - she makes it several times a year and each time keeps making small changes to it. as you can see, most of it is fluid; you decide how the adventure ends.
Recipe:
1 Pork hock (add another if want more meat. Cut off skin before cooking; this can be added as well for more flavour, and then removed from pot prior to serving).
1 Cheese kransky.
200g speck (not needed if using 2 pork hocks). Also optional: Smoked spare ribs.
2 ½ cups as a mixture of pearl barley and split peas (green and/or yellow).
1 brown onion, diced.
1 leek, diced, white part only
2 carrots, peeled and chopped
1 turnip, peeled and chopped.
2 – 3 Potatoes
Several sticks Celery
Chicken stock.
Curry powder.
Salt and pepper to taste.
2. Cook onion and leek in butter, until translucent. Can use garlic butter, or add garlic at this stage.
3. Add 1 teaspoon curry powder.
4. Add stock, split peas, barley, and pork hocks (removing the skin off the hocks first). Bring to the boil. Add whatever veggies you like. Place kransky whole on top.
5. Simmer for two hours, stirring occasionally so the split peas and barley don't stick. If soup is too thick, add a little more water (although, it's not a proper pea and ham soup if the spoon doesn't stand up in it).
6. Remove kransky from pot. Take meat from hock, chop up and put back into soup. Cut kransky into large chunks and chuck back in. Remove the skin from the pot at this point – this is just used for flavour.
2 comments:
looks like a yummy hearty soup. Must try one day, but I dunno what cheese kransky is leh. :-P
cheese kransky is merely used to add to the smoky flavour of the pork hocks, but it also makes for a great taste!
however, i wouldn't try 2 hocks again - they took up way too much space in the pot. next time maybe the smoked ribs and 1 hock, and try to keep it a bit smaller.
the measurements i gave are good for approx 6 litres of thick, soupy goodness.
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