Bean Soup with Pork Trotters

Soak a 60dkg pork trotters with 15dkg beans for 24 hours in advance, to remove some of the salt. Cook the meat with garlic and onion, for about 1 and half hours, until the skin gets tender. Remove the onion and garlic and taste it if it needs more salt. If it is too saltry, pour out some of the cooking water and pour in fresh water. Add the beans, a sliced carrot and a sliced parsley root. Simmer them until they are cooked. If the soup is too greasy, let it cool down and skim the fat from the surface.

Prepare a roux from 1 tablespoon of lard and 1 tablespoon flour, stir in some paprika, then add 2dl sourcream. Pour into the soup and bring to the boil. To serve chop the meat into pieces, put a piece in each soup plate and pour the soup over.

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