Pork Hock Soup
Hearty and substantial are two words which describe traditional Styrian cuisine well and they also apply to Styrian “Klachlsuppn”. Simply take knuckle of pork, root vegetables and some seasoning, throw it all in a soup pot and enjoy or Pork Hock Soup! “Klachel”, by the way, is the Austrian description for the soup’s main ingredient: knuckle of pork.
- 1 kg ham hock / knuckle of pork
- 1 bunch of soup greens (celery, carrots, parsley, finely chopped)
- 2 bay leaves
- 1 pinch of marjoram
- 6 juniper berries
- 6 peppercorns
- 1 1/2 litre water
- 100 ml double or sour cream
- 1 tbsp flour
- dash of white wine (optional)
Directions for Pork Hock Soup
- Wash knuckle of pork, finely chop the vegetables and cook until soft with the seasoning. The meat is cooked as soon as it starts to fall off the bone.
- Lift knuckle of pork out of the pot and strain the soup. Remove the meat from the bones and chop into small bite-sized pieces.
- Mix the cream with the flour until smooth. Stir into the soup and bring to the boil.
- Season the soup with salt and pepper and add a dash of white wine for extra taste (optional).
- Add knuckle of pork to the soup again and leave to stand for a while. Serve hot.
GOES WELL WITH Klachel Soup is traditionally served with Heidensterz (a traditional dish, a little like grits, made out of buckwheat flour and greaves).
The Pork hock soup may also be thickened with a roux. Heat the butter, gently fry the flour in this and top with a little water. Stir this mixture into the soup and bring to the boil. Season the soup according to taste and add double cream and wine (optional). Serve with the meat.
JUST ONE MORE THING
You want more of our Styrian cuisine? Than we recommend the category Styrian Cuisine.