Bean Soup

Ingredients:

500 g Smoked Pork Hoof
150 g Dry Beans
1 Carrot (sliced)
1 Parsnip (sliced)
1 Onion (chopped)
1 Garlic Clove
1 tbs Butter
1 tbs Flour
200 ml sour cream
Paprika
Salt and Pepper

Preparation:

A night before cooking soak the pork with the dry beans.
On medium low heat cook the meat in water with the onion and the garlic, until the meat is tender, for about two hours. Remove the onion and garlic and taste the stock. If it is too salty, remove some of the liquid and dilute with more water.
Add the beans and the vegetables and simmer on low heat for about 1 ½ hours. Let it cool down and skim the fat from the surface.
In a small pan heat the butter and stir in the flour and the paprika. Remove it from the heat and add the sour cream. Stir this mixture into the soup and bring to the boil. Remove the meat from the soup, cut it into pieces and put it back into the soup.